Cranberries and oranges are an absolute match made in food heaven. This flavour combo just works. It really works. So when you pair these two up in a light, tender and flakey cranberry scone, drizzled with a sweet orange glaze, you are sure to have a keeper. That’s right, cranberry scones with orange glaze, you are a keeper.
I just love this time of year, when cranberries are in season and there is just an abundance of fresh cranberries at the local grocery store. Scones are probably one of my favourite way to use them up as we are nearing the end of season. They give typical scones a little tangy kick that goes oh so well with the orange glaze on top.
How to Make Cranberry Scones with Orange Glaze
If you haven’t made scones before, you will be pleasantly surprised to find out that it is so easy to put together. You can quickly gather your ingredients and prepare the scones in about 20 minutes before you are ready to pop them into the oven. Seriously, that’s all the time you need to bring these scones to life, which means that you can even decide to bake these on the morning of, and be enjoying them with a cup of coffee or tea within the hour! AND you don’t even need a fancy KitchenAid mixer to do it.
So how do you make these? Simple.
- Combine the dry ingredients and cut the butter into the dry ingredients. Fold in the cranberries.
- Combine the liquid ingredients and pour them into your batter.
- Roll the dough out, cut into triangles, brush with an egg wash and bake.
- Make the orange glaze and drizzle on top of cooled scones.
Well, what are you waiting for? If you are a scone lover, then these are the perfect treat for you while fresh cranberries are in season (or any time, really, since you could even use frozen cranberries if you must!). They are make the perfect addition to your table at your next brunch. You seriously need these in your life!
A light, tender and flakey cranberry scone, drizzled with a sweet orange glaze is the perfect winter breakfast.
- 2 cups all-purpose flour, plus more for dusting
- 5 tablespoons granulated sugar, divided
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup unsalted butter, cold, cut into cubes
- 1 cup fresh cranberries
- 1/2 cup + 1 tablespoon heavy cream, divided
- 2 eggs, divided
- 1 teaspoon vanilla extract
- 1/4 cup confectioner’s sugar
- 1/2 tablespoon orange juice
- Preheat oven to 400 F.
- In a large bowl, sift together flour, 4 tablespoons sugar, baking powder, salt, and cinnamon. Add butter and using hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. Carefully fold in the cranberries.
- In a small bowl, combine 1/2 cup heavy cream, egg, and vanilla extract. Make a well in the center of the flour mixture, then pour in the liquid mixture. Use a spatula to carefully fold the ingredients until the liquid is just incorporated.
- Roll dough out onto a lightly floured surface, adding more flour as needed if too sticky to work with. Press down into a small rectangle, about 6-inches by 8-inches. Cut the dough in half once horizontally and twice vertically to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones. Carefully transfer scones to silpat or parchment-lined baking sheet, placing them about 2 inches apart.
- In a small bowl, beat remaining egg. Then add 1 tablespoon heavy cream and whisk together. Brush the tops of the scones with egg wash and sprinkle with remaining tablespoon of sugar. Bake for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- While scones are cooling, combine confectioner’s sugar and half the orange juice in in a small bowl. Whisk until combined, adding more orange juice as needed to reach desired glaze consistency. When scones are cool, drizzle orange glaze on top.
- You can also substitute the fresh cranberries for frozen ones.
- These scones can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator for up to a week.