Cranberry Orange Scone Recipe
Tender, buttery cranberry orange scones made with fresh orange zest and finished with a simple citrus glaze. An easy Christmas brunch recipe that’s perfect for holiday breakfasts or sweet treats.
Servings: 8
Cost: $5
Equipment
- cutting board
- chef's knife
- measuring spoons
- measuring cup
Ingredients
For the Scones:
- 2 cups (250 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest about 1 large orange
- 1/2 cup (1 stick / 113 g) cold unsalted butter cut into small cubes
- 1/2 cup (120 ml) heavy cream (plus extra for brushing) (plus extra for brushing)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (100 g) fresh or frozen cranberries do not thaw if frozen
For the Orange Glaze:
- 1 cup (120 g) powdered sugar sifted
- 3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest optional, for extra flavor
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- Using a pastry cutter or your fingertips, cut cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining.
- In a small bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently with a fork until a shaggy dough begins to form. Add cranberries and mix just until incorporated. Do not overmix — the dough should be slightly crumbly but hold together when pressed.
- Turn dough out onto a lightly floured surface. Gently knead 2–3 times to bring it together. Pat into an 8-inch round, about 1 inch thick. Cut into 8 wedges and place on prepared baking sheet.
- Refrigerate scones for 15–20 minutes before baking for the best rise and flakiest texture.
- Brush tops with a bit of heavy cream. Bake for 18–22 minutes or until lightly golden on the edges. Cool on a wire rack for at least 10 minutes before glazing.
Make the Glaze:
- In a small bowl, whisk together powdered sugar, 2 tablespoons of orange juice, and zest (if using).
- Add more juice as needed until smooth and pourable.
- Drizzle over cooled scones. Allow glaze to set for 10–15 minutes before serving.
Notes
- For best results, chill shaped scones before baking.
- Fresh or frozen cranberries work equally well.
- Glaze can be made thicker or thinner depending on preference.
- Scones can be baked ahead and glazed just before serving.
Nutrition
Calories: 377kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 161mg | Potassium: 236mg | Fiber: 1g | Sugar: 25g | Vitamin A: 627IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg