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Chef Ava

Glazed Cranberry Orange Scones

These Glazed Cranberry Orange Scones are buttery, tender, and lightly crisp around the edges, with tart cranberries and fragrant orange zest in every bite. Finished with a simple orange glaze, they make a delicious breakfast, holiday brunch treat, or afternoon snack with coffee or tea.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ lb frozen unsalted butter
  • 1 heaping cup frozen cranberries
  • ½ cup heavy cream
  • 1 large egg
  • 2 tsp orange zest
  • 2½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup confectioners' sugar
  • 2–3 tbsp fresh orange juice
  • 1 tbsp heavy cream, for brushing (optional)
  • coarse sugar, for sprinkling (optional)

Equipment

  • oven
  • baking sheet
  • parchment paper
  • large mixing bowl
  • box grater For grating the frozen butter.
  • whisk
  • measuring cups and spoons
  • mixing spoon or spatula
  • knife For cutting the dough into eight wedges.
  • small bowl For mixing the orange glaze.
  • cooling rack Optional, for cooling the baked scones.

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
    In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest. Using a box grater, grate the frozen butter directly into the flour mixture. Gently toss everything together until the mixture resembles coarse crumbs with pea-sized pieces of butter.
    Place the bowl in the refrigerator while you prepare the wet ingredients. Keeping the butter cold is important because it helps create a tender, flaky crumb as the scones bake.
  2. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the chilled flour mixture and add the frozen cranberries.
    Gently mix until a sticky dough forms. Stop as soon as the ingredients come together; overmixing can make the scones dense instead of tender. The cranberries should be distributed throughout the dough without being crushed unnecessarily.
  3. Transfer the dough to a lightly floured surface. Gently shape it into an 8-inch disc, using your hands to bring it together without pressing too firmly.
    Cut the disc into eight equal wedges. Arrange them on the prepared baking sheet, leaving space between each piece. If desired, brush the tops with the additional heavy cream and sprinkle with coarse sugar for a lightly crisp, sparkling finish.
    Refrigerate the shaped scones for at least 15 minutes before baking. This helps the butter stay cold and the wedges maintain their shape in the oven.
  4. Bake for 22–25 minutes, until the edges are golden and the tops are lightly browned. Remove the scones from the oven and let them cool for a few minutes.
    To make the glaze, whisk the confectioners' sugar with 2 tablespoons of fresh orange juice. Add more juice a little at a time until the glaze reaches a smooth, drizzling consistency.
    Drizzle the glaze over the warm scones and allow it to set briefly before serving.

Notes

Use frozen butter and keep the dough cold for the flakiest texture. Grate the frozen butter directly into the dry ingredients and avoid overmixing once the wet ingredients are added. Use frozen cranberries straight from the freezer. Shape the dough into an 8-inch disc, cut into eight wedges, and refrigerate for at least 15 minutes before baking. Start the glaze with 2 tablespoons of orange juice and add more gradually until it reaches a drizzling consistency. Optional: brush the scones with heavy cream and sprinkle with coarse sugar before baking.