Glazed Cranberry Orange Scones
Total Time
1 hour
Prep Time
30 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(151)
Ingredients
8 large or 16 small scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest (about 1 orange)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 heaping cup (125g) frozen cranberries*
- optional: 1 Tablespoon (15ml) heavy cream and coarse sugar
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) fresh orange juice*
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Preparation
Step 1
Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Step 2
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
Step 3
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Step 4
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Step 5
Meanwhile, preheat oven to 400°F (204°C).
Step 6
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Step 7
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
Step 8
Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.
Step 9
Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Step 10
Save recipe for the next time?
Chef's notes
Freeze Before Baking:
Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
Freeze After Baking:
Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions:
Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
Special Tools (affiliate links):
Glass Mixing Bowls | Whisk | Box Grater | Pastry Cutter | Bench Scraper | Pastry Brush | Baking Sheet | Silicone Baking Mat or Parchment Paper
Over-spreading:
Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a silicone spatula.
Cranberries:
I prefer to use frozen cranberries because they keep the scone dough super cold. Fresh or even dried works too. Same amount.
Orange Juice:
I prefer fresh orange juice. You’ll have an orange anyway—the one you zested for the scone dough! Store-bought orange juice works too, of course.
