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Easy Cranberry Orange Scones with Sweet Citrus Glaze

Close-up of a fluffy, triangular cranberry scones topped with a sweet white glaze.
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Make bakery style cranberry scones at home. These easy cranberry scones feature bright orange zest and tart cranberries, topped with a simple citrus sugar glaze for a perfect brunch treat.

Ingredients

Scale
  • 2 1-2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup fresh or frozen cranberries
  • 1 teaspoon orange zest
  • 1/2 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Stir in the cranberries and orange zest.
  5. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it comes together. Pat the dough into a 3/4-inch thick circle.
  8. Cut the circle into 8 equal wedges, like a pizza. Place the wedges on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops of the scones lightly with extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more juice, a drop at a time, if the glaze is too thick.
  12. Drizzle the citrus sugar glaze over the cooled scones. Let the glaze set before serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the dough.
  • For extra flaky scones, place the cut wedges in the freezer for 10 minutes before baking.
  • You can substitute white chocolate chips for some of the cranberries if you prefer a sweeter flavor.

Nutrition

Find it online: https://cookingbycarla.com/cranberry-scones-easy-orange-glaze-recipe/