Description

These cranberry orange scones are a perfect blend of sweet and tart, combining fresh cranberries with zesty orange flavors. The light, flaky texture of the scone is complemented by a sweet orange glaze that adds a delicious finish. Perfect for breakfast, brunch, or an afternoon snack, these scones are easy to make and sure to impress.

Ingredients

Scale

For the Scones:

2 cups all-purpose flour
½ cup sugar + more for topping
3 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) cold butter
½ cup fresh cranberries
¾ – 1 cup heavy cream
1 tablespoon orange juice
1 tablespoon orange zest

For the Orange Glaze:

1 cup confectioner’s sugar
3–4 tablespoons orange juice
1 tablespoon orange zest

Instructions

Step 1: Preparing the Baking Sheet and Oven

Preheat your oven to 400º F (200º C).
Line a rimmed baking sheet with parchment paper or a nonstick baking mat to prevent sticking.

Step 2: Making the Scone Dough

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry blender or two forks to cut the butter into the flour until it resembles coarse crumbs.
Gently fold in the fresh cranberries. Add ¾ cup of heavy cream, orange juice, and orange zest to the dry ingredients. Stir until the dough just comes together. Add more cream if needed.

Step 3: Shaping the Scones

Turn the dough onto a lightly floured surface and shape it into a 1-inch-thick disc.
Cut the disc into 8 equal wedges and place them on the prepared baking sheet. Brush the tops with melted butter and sprinkle with sugar.

Step 4: Baking the Scones

Bake for 20-25 minutes, until the edges are lightly browned.
Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 5: Making the Orange Glaze

In a medium bowl, whisk together confectioner’s sugar, orange juice, and zest until smooth. Adjust the consistency by adding more orange juice if needed.

Step 6: Glazing the Scones

Drizzle the glaze over the slightly cooled scones using a spoon or whisk for a decorative finish.

Notes

Using Frozen Cranberries: If fresh cranberries are unavailable, you can use frozen cranberries straight from the freezer—no need to thaw them.
Preventing Dry Scones: Be careful not to overwork the dough, and don’t over-bake the scones to keep them light and fluffy.
Making Ahead: The dough can be made in advance and refrigerated overnight or frozen for later use.
Glaze Consistency: For a thicker glaze, add more confectioner’s sugar; for a thinner glaze, add more orange juice.