Orange Cranberry Glazed Scones
Scones are a classic of the afternoon tea menu but there are lots more than the classic style you see served with jam and cream. Here we have Orange Cranberry Scones that have a great combination of tangy flavours and the sweetness of the orange glaze. Want to get started?
As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.
Why cold butter is the best option for scones
There’s no doubt that you want the butter to be cold when you make the scones. It makes it harder to work with and you’ll want a fork handy but it is worth it for the dough that you create. If the butter softens too much the dough won’t have the right texture when you mix it all together.
Do you need anything to serve with the scones?
There are lots of types of scones that you need something to add to them. Devonshire (or plain) scones are a classic example. You definitely need some jam and cream or there’s not much going on. But with these scones, especially if you add the orange glaze, you don’t need anything else. Just grab a favourite drink and you are ready to go.
What you need to make Orange Cranberry Scones
Scones
- 2 c. all-purpose flour + ¼ c. for work surface
- 3 t. baking powder
- ½ c. granulated sugar
- ¼ t. salt
- ½ c. cold unsalted butter
- ½ c. heavy cream
- ¼ c. sour cream
- 1 large egg
- 1 t. vanilla extract
- ¼ t. orange extract
- 1 t. orange zest, preferably organic
- 1 c. craisins
Glaze
- 2/3 c. powdered sugar
- 1-2 T. fresh orange juice
Kitchen equipment
- Baking sheet
- Large mixing bowl
- Small mixing bowl (2)
- Whisk
How to make the recipe
Line a large, rimmed baking parchment paper or a baking mat. Set aside.
Mix two cups of flour, baking powder, sugar, and salt in a large mixing bowl.
Cut in butter with a fork until butter is in pea-sized pieces.
In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto a floured surface and lightly knead into a ball. Press the dough down into a ½” high rectangle (approximately 6” x 10”).
Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
Pre-heat oven to 400°F, then add the baking sheet to the oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes.
While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
Serve the scones warm drizzled with some of the orange glaze on top.
Storing the recipe
Freeze Before Baking: Freeze the dough on a baking sheet for one hour then pop them into a freezer bag. Bake from frozen, adding a few minutes onto the booking time or let them thaw overnight before baking.
Freeze After Baking: Let the scones cool before topping with icing then freeze in a freezer bag or container. To thaw out, leave on the bench for a few hours or overnight in the fridge then warm up for 30 seconds in the microwave or 10 minutes in the oven on around 300 F.
Recipe tips
You can also try using frozen cranberries in place of the craisins if you like. I would avoid fresh cranberries as they tend to be too juicy and this can spoil the dough mixture.
Freshly squeezed orange juice is amazing for the glaze but you can also get away with using the store bought one as well.
Orange Cranberry Glazed Scones
Try something different with your coffee with this cranberry and orange glaze scone recipe
Ingredients
Scones
- 2 c. all-purpose flour + ¼ c. for work surface
- 3 t. baking powder
- ½ c. granulated sugar
- ¼ t. salt
- ½ c. cold unsalted butter
- ½ c. heavy cream
- ¼ c. sour cream
- 1 large egg
- 1 t. vanilla extract
- ¼ t. orange extract
- 1 t. orange zest, preferably organic
- 1 c. craisins
Glaze
- 2/3 c. powdered sugar
- 1-2 T. fresh orange juice
Instructions
Line a large, rimmed baking parchment paper or a baking mat. Set aside.
Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
Pre-heat oven to 400°F, then add the baking sheet to oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes.
While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
Serve the scones warm drizzled with some of the orange glaze on top.
Notes
You can also try using frozen cranberries in place of the craisins if you like. I would avoid fresh cranberries as they tend to be too juicy and this can spoil the dough mixture.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 182mgCarbohydrates: 29gFiber: 1gSugar: 25gProtein: 1g
