Glazed Cranberry Orange Scones

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These will be your new favorite. 

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!
I’ve got Thanksgiving breakfast covered for you! And Thanksgiving snack time because glazed cranberry orange scones make a perfectly acceptable snack. Especially with a warm mug of homemade apple cider. Mmm I love the sounds of that. Can I come over? We can be festive together.

I’m super excited to share today’s recipe with you because it is a recipe that you tasted yourselves! Like, these actual scones got your stamp of approval. I baked them a few weeks ago, cut them up real small, and served them at my NYC book signing. Rave reviews, rave reviews!

Basically, if Sally’s Baking Addiction was Us Weekly, these scones would always be on the cover.

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried! sallysbakingaddiction.com

If you haven’t caught on by now, I use the same basic scone recipe for every scone I make. Except you, triple chocolate scones. Dare to be different you devilishly delish little numbers! But for every other scone I make, it’s the same base recipe. From there I add flavors, zest, fruit, and/or glaze. I also play around with the type of sugar depending on the flavor of the scone. Like, brown sugar in my apple cinnamon scones (yumm-o) and granulated white sugar in my blueberry scones. I’ll never say yumm-o again, promise.

These ain’t your regular scones. Long gone are dry and bland scones, which is what turned me off of scones for so long! Rather, they’re filled with orange zest, pops of juicy cranberries, covered with ultra crumbly edges, moist interiors, and just melt in your mouth. And then the orange glaze soaks into all the cracks and crumbles. For these reasons, and so many more, I LOVE MY SCONES! And I’m so glad all you in NYC did too. Knew ya would!

To start: cranberries. Fresh or frozen work! Or even dried cranberries, too. I prefer to use frozen because they keep the scone dough super cold. Remember, scone dough should always be cold. Why? Keeps the scones from spreading and also keeps that butter cold.

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

Speaking of butter, one of the most important steps in this scone recipe is cutting in the butter. It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. In my opinion, cold butter isn’t good enough, it must be frozen! Simply place a stick of butter in the freezer for 30 minutes ahead of time.

Cranberry orange scone dough

For the scone dough– make sure you don’t overwork it. It’s fragile, much like bread dough. Try to avoid over-mixing and over-handling. After the flour/butter mixture resembled coarse crumbs, it is time to add your wet ingredients. Fold them in very gently. If you overmix the dough at this point, it will over develop the gluten. Thus resulting in a tough textured scone, which usually just ends up tasting dry. We don’t want that!

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

The scones get a lot of their bright flavor from orange zest and orange juice. You’ll need the zest from 1 orange and the juice to make the luscious orange glaze on top. Glaze is always a must on cranberry scones.

Look at all those pretty pops of pink and red!

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

You’re going to love them this holiday season!

Glazed Cranberry Orange Scones

These cranberry orange scones are wonderfully festive and ridiculously easy to make at home! You will love their crumbly edges and bright flavor. For some scone tips, make sure you read the post above.

Ingredients:

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • zest from 1 orange
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 heaping cup (125g) frozen cranberries1
  • optional: 1 Tablespoon (15ml) heavy cream and coarse sugar

Orange Glaze

  • 1 cup (120g) confectioners' sugar
  • 2-3 Tablespoons (30-45ml) fresh orange juice2

Directions:

  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, baking powder, salt, and zest. Grate the frozen butter (I use a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, sugar, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cranberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with optional 1 Tbsp cream and sprinkle with coarse sugar. (Makes them shiny and gives a little extra crunch!)
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
  5. For the glaze, simply whisk the confectioners' sugar and orange juice together. Add a little more confectioners' sugar to thicken or more juice to thin. Drizzle over scones.
  6. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Recipe Notes:

  1. I prefer to use frozen cranberries because they keep the scone dough super cold. Fresh or even dried works too. Same amount.
  2. I prefer fresh orange juice. You'll have an orange anyway-- the one you zested for the scone dough! Store-bought OJ works too, of course.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Try my cranberry orange muffins, too!

Cranberry Orange Muffins by sallysbakingaddiction.com

Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!
Crumbly edges, bursts of orange flavor, orange glaze, and lots of cranberries make these scones better than any I've tried!

97 Comments

All Comments

  1. I’ve just recently discovered you Sally, and your baking addiction and I’m so happy I did!! I’ve tried several of your scone recipes and so far this one is my favorite. I am traveling to visit family soon and would like to make some ahead and freeze but I am not sure if thawing will change the texture or taste. And should I glaze them first and freeze…or wait until I’m ready to serve and glaze them then?

    1. Hi Terri! Thank you so much for baking my recipes! You can definitely freeze the baked scones. I personally don’t notice a taste or texture difference. Just let them thaw in the refrigerator overnight. I recommend glazing/icing them after thawing.

  2. I made these tonight with GF 1 to 1 flour, using plain yogurt instead of cream amd ground chia seeds instead of eggs. They turned out awesome. I did add 1/2 tsp baking soda, and used frozen cranberries chopped. Thank you!

  3. These look delicious, not like the ones I made in the past! It looks like maybe they were baked in mini cupcake pans? If so, did you use cooking spray and how long were the baked? I need to make a large amount for an upcoming social tea. Thanks.

    1. Hi Susan, These were not baked in a muffin pan! See the second half of step 3 for exact directions on how the dough was shaped and baked! Enjoy 🙂

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  1. I’ve just recently discovered you Sally, and your baking addiction and I’m so happy I did!! I’ve tried several of your scone recipes and so far this one is my favorite. I am traveling to visit family soon and would like to make some ahead and freeze but I am not sure if thawing will change the texture or taste. And should I glaze them first and freeze…or wait until I’m ready to serve and glaze them then?

    1. Hi Terri! Thank you so much for baking my recipes! You can definitely freeze the baked scones. I personally don’t notice a taste or texture difference. Just let them thaw in the refrigerator overnight. I recommend glazing/icing them after thawing.

  2. These look delicious, not like the ones I made in the past! It looks like maybe they were baked in mini cupcake pans? If so, did you use cooking spray and how long were the baked? I need to make a large amount for an upcoming social tea. Thanks.

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