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Cranberry Orange Scones

These Cranberry Orange Scones are an irresistibly festive treat that combine the tartness of fresh cranberries with the bright, aromatic zing of orange zest. Surprisingly simple to prepare, these scones come together in under an hour and are perfect for any occasion, offering a bakery-style finish with a homemade touch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 People
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup unsalted butter grated and chilled (or frozen)
  • 1/2 cup buttermilk or heavy cream plus extra for brushing
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen cranberries
  • 1 tablespoon orange zest
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 1 to 2 tablespoons orange juice or milk
  • 1 teaspoon vanilla extract

Method
 

  1. Begin by whisking together the flour, sugar, salt, and baking powder in a large bowl. Using a pastry cutter or your hands, incorporate the cold butter into the dry ingredients until the mixture forms a crumbly texture.
  2. In a separate small bowl, whisk the egg, buttermilk, and vanilla extract. Add this mixture, along with the cranberries and orange zest, to the dry ingredients. Stir gently until just combined and the dough holds together in a ball.
  3. Lightly flour a sheet of parchment paper or your work surface. Shape the dough into an 8-inch circle, approximately ¾ inch thick. Brush the top with additional buttermilk to give the scones a golden finish.
  4. Cut the dough into 8 wedges using a sharp knife. Arrange the scones on a baking sheet lined with parchment paper or a silicone mat, ensuring they are spaced out to allow for expansion during baking.
  5. Refrigerate the scones for 20 minutes. While they chill, preheat your oven to 400°F (200°C).
  6. Bake the scones for 20 to 25 minutes, or until they turn a golden brown. Remove from the oven and allow them to cool slightly.
  7. While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice (or milk), and vanilla extract until smooth. Drizzle the glaze generously over the tops of the scones. If you prefer an even stronger orange flavor, feel free to add extra orange zest to the glaze.
  8. Serve the scones warm or allow them to cool completely before storing in an airtight container.

Notes

Make Ahead: Prepare the dough the night before and store it in the fridge for up to 24 hours. When ready to bake, cut, brush, and bake the scones fresh.
Storage: Store cooled scones in an airtight container at room temperature for up to 4 days.
Freezing Unbaked Scones: Arrange the cut scones on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding extra time to the baking.
Freezing Baked Scones: Wrap each scone in plastic wrap, then store in a freezer-safe container for up to 3 months. To thaw, leave them in the fridge overnight or at room temperature for about an hour.