Cranberry Orange Scones with Vanilla Cream Glaze
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Cranberry Orange Scones with Vanilla Cream Glaze are a sweet and luxurious baked treat—perfect for breakfast, brunch, tea time, or just because! Flaky and buttery scone dough is dotted with tangy dried cranberries and infused with orange zest. Once baked to a golden brown crust, these scones are drizzled with a sweet glaze frosting that’s worth licking your fingers.
Wow, what a day yesterday! Thanksgiving is always amazing but seriously is it a lot of work. But now it’s time to just relax, do some simple baking, and dive into these easy-to-make scones! I have the feeling a lot of you might have extra cranberries sitting around, so here’s a perfect use for them!
Normally I’m not a big scones fan—when I’ve gotten them at bakeries I think of them more as dry hockey pucks that need to be soaked in some sort of drink to become edible. These orange cranberry scones, however, are completely moist and flavorful all on their own! Party in your mouth right here :). The tartness of the berries is perfectly complimented by the sweet vanilla flavor in both the scones and the cream glaze, and I love how well the orange pairs with the cranberry. My favorite homemade cranberry sauce is made with a fair amount of orange zest and juice. The two were just meant to be together… just like you and these scones! You are going to love them!
Cranberry Orange Scones
Start by adding your dry ingredients to a large bowl and stir together evenly (feel free to use the paddle attachment). Now, a key feature of a delicious scone is using very, very cold butter. I actually freeze a stick of butter the night before baking these! Pull your cold unsalted butter right out of your freezer and use a box grater or sharp knife to produce very small shavings (about the size of peas) of frozen butter to add to the large mixing bowl.
Separately, mix your wet ingredients in one bowl and toss the cranberries with sugar in another bowl. Pour the wet ingredients into a well in the middle of the flour and butter mixture. Using a rubber spatula or greased spoon, mix your scone dough until crumbly but sticking together. Add your cranberries and distribute without overmixing.
Shape the dough into a thick, round circle on a lightly floured countertop. Cut the circle into 8 wedges, and place on your greased baking pan. Don’t forget the cream!
While the scones bake, whisk together your glaze ingredients so you’re ready to drizzle it on top once scones are baked and slightly cooled.
Happy baking!
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Cranberry Orange Scones with Vanilla Cream Glaze
Ingredients
- 2 cups (277g) all-purpose flour (scoop and level)
- 8 Tbsp granulated sugar , divided
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp unsalted butter , frozen
- 1/3 cup sour cream
- 1/3 cup + 1 Tbsp heavy cream , divided
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp orange zest
- 1 cup (heaping) fresh cranberries , diced into halves
Glaze
- 1 cup powdered sugar
- 2 Tbsp heavy cream
- 1 Tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
- In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps.
- In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
- Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream.
- Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
- For the glaze: In a mixing bowl whisk together all glaze ingredients until well blended.
