Cranberry Orange Scones (Glazed)
These Cranberry Orange Scones (Glazed) are a cozy, buttery treat bursting with tart cranberries and zesty orange, topped with a sweet, glossy glaze.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup dried cranberries
- 1 tablespoon orange zest
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until evenly distributed.
- Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter still visible.
- Stir in the dried cranberries and orange zest, ensuring they’re evenly dispersed throughout the flour and butter mixture.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture. Gently fold with a spatula or wooden spoon until just combined. Be careful not to overmix, as this will make the scones tough.
- Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
- Place the scones onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- While the scones bake, whisk together the powdered sugar and orange juice in a small bowl until smooth.
- Once the scones have cooled slightly but are still warm, drizzle the orange glaze over the top using a spoon. Let the glaze set for 10-15 minutes before serving.
Equipment
- Mixing Bowls
- Pastry cutter or fork
- Baking Sheet
- Parchment paper or silicone baking mat
- Whisk
- Measuring cups and spoons
- Cooling rack
- Spoon or small mixing bowl
Notes
- Use cold butter and work quickly to ensure flaky scones.
- Measure flour carefully and avoid overmixing to prevent dry or tough scones.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.