Go Back
–+ servings
Glazed Cranberry Orange Scones

Glazed Cranberry Orange Scones

Deliciously buttery and moist Glazed Cranberry Orange Scones with crisp edges and soft flaky centers, topped with a sweet orange glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 8 scones
Calories 250 kcal

Equipment

  • large bowl
  • small bowl
  • whisk
  • box grater
  • pastry cutter
  • knife
  • baking sheet
  • parchment paper

Ingredients
  

  • 2 cups all-purpose flour spooned & leveled
  • ½ cup granulated sugar
  • 2.5 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons orange zest about 1 orange
  • ½ cup unsalted butter frozen
  • ½ cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup frozen cranberries
  • 1 Tablespoon heavy cream optional
  • coarse sugar optional

Orange Glaze

  • 1 cup confectioners’ sugar
  • 2-3 Tablespoons fresh orange juice

Instructions
 

  • Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter and add it to the flour mixture, combining until crumbly. Place in the refrigerator as you mix the wet ingredients.
  • In a small bowl, whisk together heavy cream, egg, and vanilla extract. Drizzle over the flour mixture, add cranberries, and mix until moistened.
  • On a floured surface, form the dough into a ball. If sticky, add more flour; if dry, add more cream. Press into an 8-inch disc and cut into 8 wedges.
  • Brush scones with remaining cream and sprinkle with coarse sugar, if desired.
  • Refrigerate scones for at least 15 minutes.
  • Preheat oven to 400°F (204°C).
  • Line baking sheet with parchment. Arrange scones 2-3 inches apart on the sheet.
  • Bake for 22-25 minutes until golden brown around the edges. Allow to cool as you prepare the glaze.
  • To make the glaze, whisk together confectioners’ sugar and orange juice. Adjust thickness as needed. Drizzle over the scones.
  • Leftover scones can be stored at room temperature for 2 days or in the refrigerator for 5 days.

Notes

For best results, chill the scone dough before baking to prevent over-spreading. You can freeze the dough or the baked scones for later use.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 8mg
Keyword baking, breakfast pastries, cranberry scones, Glazed Cranberry Orange Scones, orange scones, scones
Tried this recipe?Let us know how it was!