Description
These cranberry orange scones are buttery, flaky, and tender, with crisp golden edges, soft centers, tart cranberries, and fresh orange flavor. A simple orange glaze makes them extra special. Chill the shaped scones before baking for the best texture and to prevent spreading.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest (about 1 orange)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120g/ml) heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 heaping cup (125g) fresh cranberries*
- optional: 1 Tablespoon (15g/ml) heavy cream and coarse sugar
Orange Glaze
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30–45g/ml) fresh orange juice*
Instructions
- Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work the dough into a ball as best you can. Dough will look crumbly and shaggy. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- If using, brush the tops of the scones with the additional 1 Tablespoon heavy cream and, for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet(s).
- Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
- Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.
- Leftover scones, with or without glaze, keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
- Freeze Before Baking: Arrange the shaped wedges on a plate or baking sheet and freeze for about 1 hour, or until firm. Transfer to a freezer-safe container or bag. Bake directly from frozen, adding a few extra minutes to the baking time. You can also thaw them overnight in the refrigerator before baking.
- Freeze After Baking: Allow the baked scones to cool completely, then freeze them without the glaze in a freezer-safe container or bag. Thaw at room temperature, then warm in a 300°F (149°C) oven for about 10 minutes. Add the orange glaze just before serving.
- Overnight Instructions: Prepare the scones through shaping (step 3). Cover and refrigerate overnight. Bake the following morning as directed. If using the cream and coarse sugar topping, add both right before baking.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Box Grater | Citrus Zester | Pastry Cutter | Bench Scraper | Pastry Brush | Baking Sheet | Silicone Baking Mat or Parchment Paper
- Over-spreading: Some spreading is normal and expected. If the scones spread too much as they bake, remove the baking sheet from the oven and use two spatulas or bench scrapers to gently press each scone back into a triangle/wedge.
- Cranberries: I prefer to use fresh cranberries here, but if you only have frozen, do not thaw before adding to the dough. Dried cranberries work too.
- Orange Juice: I prefer fresh orange juice. You’ll have an orange anyway—the one you zested for the scone dough! Store-bought orange juice works too, of course.