There's nothing quite like the festive burst of flavors in these Cranberry Orange Scones with Orange Glaze Recipe. Crisp on the outside, tender and zesty inside, and that luscious orange glaze? It truly makes any morning feel special.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cranberry Orange Scones with Orange Glaze Recipe
- Top Tip
- How to Serve Cranberry Orange Scones with Orange Glaze Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cranberry Orange Scones with Orange Glaze Recipe
Why You'll Love This Recipe
I’ve made these scones more times than I can count because they bring the perfect balance of tart cranberries and bright orange zest wrapped in buttery dough. Every bite feels like a little celebration, whether it’s a weekend brunch or an afternoon treat.
- Perfectly Balanced Flavor: The cranberries add tartness that’s beautifully complemented by the sweet, citrusy orange glaze.
- Flaky, Tender Texture: Using frozen butter and careful mixing gives these scones a delightful flakiness without being dry.
- Freezer Friendly: You can make these ahead and freeze either before or after baking, which is a lifesaver for busy mornings.
- Simple Yet Impressive: Despite feeling fancy, this recipe is straightforward, making you look like a kitchen pro.
Ingredients & Why They Work
This collection of ingredients strikes just the right chord between sweetness, tartness, and texture. Plus, they’re all pantry-friendly — except maybe the cranberries, but frozen ones last for ages and save you from ransom prices during the holidays.
- All-purpose flour: The backbone for structure; spooned and leveled for accuracy so the scones aren’t too dense.
- Granulated sugar: Balances tart cranberries with a subtle sweetness within the dough.
- Baking powder: Helps these scones rise just enough for a beautiful tender crumb.
- Salt: Enhances all the flavors, especially the orange and cranberry.
- Orange zest: Packs a fragrant punch, which makes the scones feel bright and fresh.
- Unsalted butter (frozen): Using frozen butter ensures little pockets in the dough melt and create flakiness.
- Heavy cream: Adds richness and moisture to the dough, plus a little to brush on top for a golden finish.
- Egg: Binds the ingredients and helps achieve that tender crumb.
- Vanilla extract: Softens the citrus and cranberry tang with warmth.
- Frozen cranberries: These cool berries keep the dough chilled while giving bursts of tart flavor inside.
- Confectioners’ sugar & fresh orange juice (for glaze): Combine for a smooth, sweet, and citrusy finish that drips just right.
Make It Your Way
One of the best things about this Cranberry Orange Scones with Orange Glaze Recipe is its flexibility. I love experimenting with little tweaks depending on the season or what I have on hand — and you can too!
- Variation: Swap frozen cranberries for dried ones if that’s all you have. I found that soaking dried cranberries briefly in orange juice really revives them for a burst of juiciness.
- Dietary mods: Use coconut cream instead of heavy cream for a dairy-free twist; just expect a slight change in texture.
- Seasonal twist: Try adding a pinch of warm spices like cinnamon or nutmeg for a fall vibe.
Step-by-Step: How I Make Cranberry Orange Scones with Orange Glaze Recipe
Step 1: Mix Dry Ingredients & Grate Frozen Butter
Start by whisking together your flour, sugar, baking powder, salt, and that glorious orange zest in a large bowl. Then, here’s a neat trick: grate frozen butter straight into the mix. It sounds quirky, but trust me, it creates those perfect little butter pockets. Use a pastry cutter or your fingers to incorporate the butter until it resembles coarse crumbs. Pop this mixture in the fridge or freezer while you prepare the wet ingredients.
Step 2: Whisk Wet Ingredients and Combine with Dry Mixture
In a small bowl, whisk heavy cream, egg, and vanilla. Pour this over your chilled flour mixture along with the frozen cranberries. Mix gently until everything is just moistened — be careful not to overwork the dough to keep your scones tender.
Step 3: Form the Dough and Cut Into Wedges
Tip your dough onto a floured surface and, with floured hands, gently work it into a ball — sticky is okay here! Add a sprinkle more flour if it clings too much. Then flatten into about an 8-inch disc. Use a sharp knife or bench scraper to cut it into 8 wedges. If you want an extra crunchy top, brush with a little heavy cream and sprinkle some coarse sugar.
Step 4: Chill and Bake
Refrigerate the cut scones for at least 15 minutes — this step is key for giving them shape and room to rise without spreading too much. Meanwhile, preheat your oven to 400°F (204°C). Then arrange the scones on a parchment-lined baking sheet, spaced well apart. Bake for 22–25 minutes until the edges turn golden and tops lightly brown.
Step 5: Glaze and Enjoy
While the scones cool slightly, whisk confectioners’ sugar with fresh orange juice to get your glaze just right — thin enough to drizzle but thick enough to stay put. Pour over warm scones and watch your kitchen fill with that intoxicating citrus scent.
Top Tip
After making these scones a bunch of times, I realized it’s all about keeping that butter cold and not over-mixing your dough. These tips have saved my scones from turning tough and flat more times than I can count!
- Frozen Butter Advantage: Always grate your butter frozen; this helps create buttery flakes that melt and give you that crave-worthy texture.
- Handle Dough Gently: Mix just until moist. Overworking activates gluten and results in tougher scones, which nobody wants.
- Chill Before Baking: Don’t skip the chilling step — it helps scones hold their shape and keeps butter pockets intact.
- Fix Over-Spreading Quickly: If your scones start to spread too much, gently press them back into shape mid-bake using a silicone spatula. Trust me, this can save the batch.
How to Serve Cranberry Orange Scones with Orange Glaze Recipe
Garnishes
I usually keep it simple—just the orange glaze is enough for me. But sometimes I sprinkle extra orange zest or a few whole dried cranberries on top for a pop of color and flavor. If you’re feeling festive, a light dusting of powdered sugar looks beautiful too.
Side Dishes
These scones are perfect alongside a hot cup of coffee or tea. For brunch, a little spread of cream cheese or orange marmalade pairs beautifully. I’ve also enjoyed them with fresh fruit salad on the side to brighten things up.
Creative Ways to Present
For a special occasion, I like to serve these scones stacked on a pretty cake stand, drizzled generously with glaze, and garnished with thin orange slices and sprigs of fresh rosemary. It turns a simple treat into a centerpiece everyone remembers!
Make Ahead and Storage
Storing Leftovers
Store leftover scones in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them—though I always let refrigerated scones come to room temp or warm slightly before eating.
Freezing
I often freeze scones both before and after baking. Freezing raw, cut dough on a tray first prevents sticking, then I bag them for convenience. When baking from frozen, just add a few extra minutes to their bake time. For baked scones, freezing works great too—just thaw and warm as needed.
Reheating
To revive leftover or frozen scones, I like to warm them in a 300°F oven for about 10 minutes—this keeps the crust crisp and stays tender inside. The microwave works in a pinch but can make scones a bit chewy, so use it sparingly.
Frequently Asked Questions:
Absolutely! Fresh cranberries work well here. They’re juicier than frozen, so you might want to pat them dry to avoid extra moisture in the dough, which can affect texture.
If fresh orange juice isn’t available, store-bought juice works fine too. Just pick a good-quality brand without added sugars or preservatives to keep the glaze fresh and tasty.
You can swap out heavy cream for coconut cream or any thick plant-based cream, and use dairy-free butter alternatives. The texture may differ slightly, but the flavors will still shine.
The keys are keeping your butter and dough very cold and chilling the cut scones before baking. Also, if you notice spreading during baking, you can gently shape them back with a silicone spatula when hot.
Final Thoughts
Making these Cranberry Orange Scones with Orange Glaze Recipe always feels like a little burst of sunshine in my kitchen — from the zing of the orange zest to the pop of cranberries in every bite. Give them a try, and I promise they’ll become your go-to scone recipe for any occasion. Plus, once you master the basics, it’s easy to make them your own. Trust me, the compliments (and requests for seconds) will come pouring in!
Print
Cranberry Orange Scones with Orange Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these tender and flavorful Glazed Cranberry Orange Scones, combining zesty orange, tart cranberries, and a sweet citrus glaze. Perfect for breakfast or a cozy afternoon treat.
Ingredients
Scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- ½ cup (100g) granulated sugar
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons orange zest (about 1 orange)
- ½ cup (8 Tbsp; 113g) unsalted butter, frozen
- ½ 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
- 3 Tablespoons (45ml) fresh orange juice
Instructions
- Mix dry ingredients: Whisk together flour, sugar, baking powder, salt, and orange zest in a large bowl.
- Incorporate butter: Grate frozen butter using a box grater, then add it to the flour mixture. Combine with a pastry cutter, two forks, or fingers until the mixture forms pea-sized crumbs. Chill the mixture while preparing wet ingredients.
- Prepare wet ingredients: Whisk ½ cup heavy cream, egg, and vanilla extract in a small bowl. Drizzle over flour mixture, add cranberries, and mix until moistened.
- Form dough: Pour mixture onto a floured surface. With floured hands, work dough into a ball; dough will be sticky. Add flour if too sticky or 1-2 tablespoons heavy cream if too dry. Press dough into an 8-inch disc. Cut into 8 wedges.
- Optional brushing: Brush scones with remaining heavy cream and sprinkle coarse sugar for extra crunch.
- Chill scones: Place scones on a plate or baking sheet and refrigerate for at least 15 minutes.
- Preheat oven: Heat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone mat.
- Arrange and bake: Arrange chilled scones 2-3 inches apart on prepared baking sheet(s). Bake for 25 minutes or until golden brown on edges and lightly browned on top.
- Cool and prepare glaze: Remove scones from oven, cool for a few minutes. Whisk confectioners’ sugar with fresh orange juice to make glaze; adjust consistency by adding more sugar or juice.
- Glaze scones: Drizzle orange glaze over warm scones.
- Storage: Store leftover iced or unglazed scones at room temperature for 2 days or refrigerated for 5 days.
Notes
- Freeze Before Baking: Freeze dough wedges for 1 hour. Store frozen in a freezer bag. Bake from frozen, adding a few minutes to baking time, or thaw overnight before baking.
- Freeze After Baking: Freeze baked, cooled scones before glazing. Thaw at room temperature or in refrigerator and warm briefly before serving.
- Overnight Option: Prepare dough through cutting wedges, cover and refrigerate overnight, then continue baking next day.
- Special Tools: Use glass mixing bowls, box grater, pastry cutter, bench scraper, pastry brush, baking sheet, and silicone mats or parchment paper for best results.
- Prevent Over-spreading: Keep dough very cold to reduce spreading during baking. If spreading occurs, gently reshape scones in oven with spatula.
- Cranberries: Frozen cranberries help keep dough cold. Fresh or dried cranberries can be used but adjust quantity accordingly.
- Orange Juice: Freshly squeezed orange juice is preferred for glaze, but store-bought juice can be used.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
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