Orange Cranberry Scones with Orange Glaze

“The Lord helps the fallen and lifts those bent beneath their loads. The eyes of all look to you in hope; you give them their food as they need it. When you open your hand, you satisfy the hunger and thirst of every living thing.”

-Psalms 145:14-16 NLT

These Orange Cranberry Scones with Orange Glaze are sweet, soft, buttery, and bursting with bright citrus flavor. Using fresh orange zest and juice is a must to bring a vibrant freshness to these scones and unmatched flavor. The orange flavor balances perfectly with the tart dried cranberries, while the simple orange glaze adds a bit more sweetness and zest. The cranberries adds a nice chew to the flaky scones and it feels like the whole thing melts in your mouth.

Scones are similar to making biscuits, like my Honey Buttermilk Biscuits or my Sweet Potato Buttermilk Biscuits. They need to use very cold, grated or cubed butter that cannot melt before going into the oven. Tip: I freeze the stick of butter before grating it into my dry ingredients then pop the bowl into refrigerator or freezer while measuring my wet ingredients. Don’t knead the dough, only form it into a ball then press it into an even disc so you can cut your triangles.

Bake these with a little brushing of heavy cream until they’re lightly golden. In the meantime, whip up the glossy orange glaze and drizzle over the scones when they’re slightly cooled. These treats are perfect for slow mornings, holiday brunches, or a cozy afternoon treat with coffee or tea!

Lauren Eliza Eats

Orange Cranberry Scones with Orange Glaze

These glazed orange cranberry scones are made with fresh orange zest, tart cranberries, and a sweet citrus glaze. A soft, bakery-style scone perfect for brunch or holidays.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 scones

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 2 cups all-purpose flour
• ⅓ cup coconut sugar
• 1 Tbsp baking powder
• ½ tsp salt
• 1 Tbsp orange zest
• 1 stick unsalted butter grated or cubed (½ cup)
• ½ cup dried cranberries
• ⅔-¾ cup cold heavy cream start with ⅔ and add more by 1 Tbsp if dough is dry (plus more for brushing)
• 1 egg
• 1 tsp vanilla extract
• ½ tsp cinnamon

Orange Glaze

• 1 cup powdered sugar
• 1 large orange juiced and zested

Method

 

1. Preheat oven to 400℉ and line a baking tray with parchment paper.
2. In a large bowl, mix together flour, sugar, baking powder, salt, and orange zest.
3. Grate or cube cold butter and cut into flour with a pastry cutter or your fingers. The mixture should be coarse crumbs.
4. Stir in the dried cranberries until evenly distributed. Place bowl in fridge or freezer while you mix wet ingredients.
5. In a small bowl, whisk together heavy cream, egg, and vanilla extract.
6. Pour wet ingredients into dry ingredients and stir until combined.
7. If dough is still floury and not forming into a ball, add more heavy cream 1 Tbsp at a time.
8. Turn out the dough onto a lightly floured surface and gently knead it a few times until it comes together.
9. Pat into 1-inch thick circle and cut into 8 wedges.
10. Place on the prepared baking sheet tray and brush with a little heavy cream.
11. Bake for 20-25 minutes until golden grown on the edges, cool slightly.
12. To make the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth.
13. Drizzle over cooled scones and serve.