Description
These Glazed Cranberry Orange Scones are tender, buttery, and packed with tart frozen cranberries and fresh orange zest. Finished with a sweet orange glaze, they make a perfect breakfast or tea-time treat. The recipe uses frozen butter and cranberries for a flaky texture and refreshing burst of flavor.
Ingredients
Scale
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
- 1 Tablespoon (15ml) heavy cream (optional, for brushing)
- Coarse sugar (optional, for sprinkling)
Orange Glaze
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) fresh orange juice
Instructions
- Mix dry ingredients. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl.
- Incorporate frozen butter. Grate the frozen butter using a box grater, then add to the flour mixture. Combine with a pastry cutter, two forks, or fingers until pea-sized crumbs form. Place in the refrigerator or freezer while mixing wet ingredients.
- Combine wet ingredients. Whisk together 1/2 cup heavy cream, egg, and vanilla extract in a small bowl. Drizzle over the flour mixture and add cranberries. Mix until everything appears moistened.
- Form dough. Pour dough onto a floured surface. With floured hands, work dough into a sticky ball, adding flour if too sticky or 1-2 tablespoons heavy cream if too dry. Press into an 8-inch disc and cut into 8 wedges with a sharp knife or bench scraper.
- Prepare for chilling. Brush scones with remaining heavy cream and optionally sprinkle with coarse sugar. Place on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat oven. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or silicone baking mat.
- Bake scones. After chilling, arrange scones 2-3 inches apart on the prepared baking sheet. Bake for 25 minutes or until golden brown around edges and lightly browned on top. Remove and cool for a few minutes.
- Make glaze. Whisk confectioners’ sugar and orange juice together. Adjust thickness with more sugar or juice as needed. Drizzle over cooled scones.
- Serve and store. Enjoy scones warm or at room temperature. Leftover scones keep at room temperature for 2 days or refrigerated for 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges for 1 hour, then layer in a freezer bag. Bake from frozen by adding a few minutes to baking time or thaw overnight before baking.
- Freeze After Baking: Freeze baked and cooled scones before glazing. Thaw at room temperature or in the refrigerator and warm before serving.
- Overnight Instructions: Prepare through step 4, cover, and refrigerate overnight. Continue recipe the next day.
- Over-spreading: Use very cold dough to prevent spreading. If scones spread too much while baking, press them back into shape with a silicone spatula.
- Cranberries: Frozen cranberries are preferred for texture and cold dough, but fresh or dried cranberries can also be used in the same amount.
- Orange Juice: Fresh juice is preferred for glaze, but store-bought juice works fine.
Nutrition
- Serving Size: 1 large scone
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
