Glazed Orange Cranberry Scones
Tender, buttery scones loaded with plump dried cranberries and fresh orange zest, finished with a sweet orange glaze. Orange shows up three ways: in the zest, dough, and glaze, so every bite is bright and citrusy. No mixer needed, ready in about 45 minutes, and made for everything from a quiet morning to a holiday brunch table.
Equipment
- Large mixing bowl
- Small mixing bowl
- measuring cups and spoons
- zester or fine grater
- baking sheet
- pastry brush
- whisk
- cooling rack
Ingredients
The Scones
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 Tbsp grated orange peel (freshly grated)
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup cold butter (cut into small cubes)
- ½ cup dried cranberries
- ¼ cup fresh-squeezed orange juice
- ¼ cup half-and-half cream
- 1 egg
- ½ tsp almond extract
- 1 Tbsp milk (for brushing)
The Glaze
- ½ cup confectioners' sugar
- 1 Tbsp orange juice
Instructions
The Scones
- Preheat the oven to 400°F (205°C). In a small bowl, stir together the dried cranberries, orange juice, cream, egg, and almond extract. Set aside while you prepare the rest. The cranberries will absorb the liquid and plump up as they sit.
- In a large bowl, stir together the flour, sugar, grated orange peel, baking powder, salt, and baking soda.
- Cut in the cold butter using a pastry blender or two forks until the mixture turns crumbly, with pieces roughly the size of small peas.
- Give the cranberry mixture a good stir and pour it into the flour mixture. Gently fold until a soft dough forms. If it seems too dry to hold together, add a little more half-and-half a teaspoon at a time.
- Turn the dough out onto a lightly floured surface. Gently pat and fold it over on itself 5 to 10 times, just until it holds together. Do not knead - overworking the dough makes scones tough.
- Pat the dough into an 8-inch disc and cut into 10 wedges. Arrange on an ungreased baking sheet, leaving a little space between each wedge. Brush the tops with milk.
- Bake for 18 to 25 minutes, until golden brown. Transfer to a cooling rack and let rest for at least 10 minutes before glazing.
The Glaze
- Whisk together the confectioners' sugar and orange juice until smooth. If it is too thick to drizzle, add orange juice a few drops at a time. If it is too thin, stir in a little more sugar. Drizzle over the cooled scones.
Notes
Make ahead:
- Option 1: Cut the dough into wedges and freeze them unbaked on a sheet pan until firm, then transfer to a freezer bag. Bake straight from the freezer with 2 to 4 extra minutes added.
- Option 2: Bake the day before, cool completely, and glaze fresh just before serving. Either way works well for holiday prep.
How to store:
- Room temperature: airtight container for up to 2 to 3 days. Layer with parchment so the glaze does not stick.
- Refrigerator: airtight container for up to 5 to 7 days. Warm briefly in the oven or microwave before serving - the fridge can dry them out slightly.
Freezing:
- Baked (unglazed): freeze in a freezer bag for up to 3 months. Thaw on the counter, warm in a 350°F (175°C) oven for a few minutes, then add fresh glaze.
- Unbaked: freeze cut wedges on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2 to 4 minutes to the baking time.