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Glazed Cranberry Orange Scones Recipe

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These Glazed Cranberry Orange Scones blend tangy cranberries with bright orange zest and a sweet orange glaze for a delightful breakfast or snack treat. Buttery and tender with a crisp exterior, these scones provide a perfect balance of tart and sweet flavors, elevated by a soft crumb and crunchy sugar topping.

Ingredients

Scone Dough

  • 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 (120g/ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 1 heaping cup (125g) fresh cranberries
  • Optional: 1 Tablespoon (15g/ml) heavy cream and coarse sugar for topping

Orange Glaze

  • 1 cup (120g) confectioners’ sugar
  • 2–3 Tablespoons (30–45g/ml) fresh orange juice

Instructions

  1. Combine dry ingredients and prepare butter: In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Grate the frozen butter using a box grater and add it to the dry mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture forms pea-sized crumbs. Place this mixture in the refrigerator or freezer while preparing the wet ingredients.
  2. Mix wet ingredients and combine with dry: In a small bowl, whisk the heavy cream, egg, and vanilla bean paste. Drizzle this over the flour and butter mixture, then fold in the fresh cranberries. Mix gently until the dough is just moistened, taking care not to overmix.
  3. Shape the dough: Turn the dough out onto a floured surface. Using floured hands, gently work the dough into a ball — it will be crumbly and shaggy. Adjust by adding a bit more flour if sticky or up to 1 tablespoon of heavy cream if too dry. Press the dough into an 8-inch disc and cut into 8 wedges with a sharp knife or bench scraper.
  4. Optional topping and chilling: If desired, brush the tops of the scones with 1 tablespoon of heavy cream and sprinkle with coarse sugar for extra crunch. Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes. This chilling step helps them hold their shape while baking.
  5. Preheat oven and prepare for baking: Meanwhile, preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone mat. Arrange the chilled scones 2 to 3 inches apart on the baking sheet(s).
  6. Bake the scones: Bake for 22 to 25 minutes or until the scones are golden brown on the edges and lightly browned on top. Remove from the oven and let them cool for a few minutes before glazing.
  7. Prepare and apply orange glaze: In a small bowl, whisk the confectioners’ sugar with 2 to 3 tablespoons fresh orange juice until smooth. Adjust the consistency by adding more sugar to thicken or more juice to thin. Drizzle the glaze generously over the warm scones.
  8. Storage: Leftover scones, glazed or unglazed, can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.

Notes

  • Use frozen butter grated finely to ensure flaky, tender scones.
  • Do not overmix the dough to prevent tough scones.
  • Chilling the dough before baking helps the scones maintain their shape and creates a better texture.
  • Fresh cranberries provide the best tartness and texture; frozen can be used but may affect moisture.
  • For extra crunch, brush tops with cream and sprinkle with coarse sugar before baking.
  • Adjust glaze thickness with more confectioners’ sugar or orange juice for desired consistency.
  • Store leftovers properly to keep scones fresh and tasty.

Find it online: https://yumntasty.com/glazed-cranberry-orange-scones-recipe/