Description
Glazed Cranberry Orange Scones are tender, buttery scones bursting with tart cranberries and fresh orange zest, finished with a sweet citrus glaze. A perfect treat for breakfast, brunch, or holiday gatherings.
Ingredients
- For the Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tbsp orange zest
- 1 cup fresh or dried cranberries
- 1/2 cup heavy cream or buttermilk
- 1 large egg
- 1 tsp vanilla extract
- For the Glaze:
- 3/4 cup powdered sugar
- 2–3 tbsp fresh orange juice
- 1/2 tsp orange zest (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in orange zest and cranberries.
- In a separate bowl, whisk together cream (or buttermilk), egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until a shaggy dough forms.
- Turn dough onto a floured surface, knead gently a few times, and shape into a 1-inch thick round.
- Cut into 8 wedges and place on prepared baking sheet.
- Brush tops with a bit of cream or buttermilk for a golden finish.
- Bake for 18–22 minutes, or until edges are golden brown.
- While scones cool slightly, whisk together powdered sugar and orange juice to make glaze. Add zest if desired.
- Drizzle glaze over warm scones and let set before serving.
Notes
Use fresh or frozen cranberries for a tart, juicy bite—no need to thaw frozen ones.Chill shaped scones for 15–20 minutes before baking to help them hold their shape.For mini scones, divide dough into two rounds and cut each into 6–8 wedges. Bake 12–15 minutes.Skip glaze and sprinkle with coarse sugar before baking for a simpler finish.Store unglazed scones in freezer and glaze after reheating for best texture.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 17g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
