Give your morning pastry a fruity holiday makeover with these effortless Glazed Orange Cranberry Scones bursting with bright citrus and tart berries.
Chocolate chunks, plump raspberries, white chocolate chips, sliced strawberries—name any add-in and I've folded it into my go-to morning bake (that isn't a doughnut): the scone!
They come out airy. They come out delicate. And this version is practically shouting with seasonal flair. Step right up to the pastry showcase, Citrus-Glazed Cranberry Orange Scones!
Mind if I pause for a moment to settle a curiosity that's been nagging me?
Have you ever sliced a raw cranberry in half?
The image above captures the very first time I'd actually inspected the interior of a cranberry. Feeling squeamish? Lean in a bit… closer… even closer. Absolute little beauties, both inside and out!
Tumble them into my trusted scone batter, shower in a generous measure of grated orange peel, and let yourself be whisked away to a snowy holiday scene. Naturally, I couldn't leave it there…
Following a lavish splash of heavy cream, these beauties hit the oven, and once they've cooled, they're crowned with a tangy citrus icing that sets into a flawless finish over each golden wedge.
Mouth watering? Crank up your oven and dig through your pantry because these impossibly airy, flavor-bursting Glazed Orange Cranberry Scones are about to happen!
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Citrus-Glazed Cranberry Orange Scones
Scone batter
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 Tablespoons cold unsalted butter, cubed
- 1 cup fresh or frozen (and thawed) cranberries, roughly chopped
- 3/4 cup heavy cream, plus more for topping
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons orange juice
- 1 Tablespoon orange zest
Citrus icing
- 1 1/2 cups confectioners' sugar, sifted
- 2 1/2 teaspoons orange juice
- 1 Tablespoon whole milk
- 1 1/2 teaspoons melted butter
- 1 1/2 teaspoons orange zest
Bake the scones
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Add the cubed butter to the bowl and using your fingers, work the butter into the flour until the mixture is the consistency of wet sand. Stir in the cranberries.
In a separate medium bowl, whisk together the heavy cream, eggs, vanilla extract, orange juice and orange zest. Add the wet ingredients to the dry ingredients, gently folding the mixture together until a wet dough forms.
Transfer the dough onto a generously floured work surface then shape it into an 8-inch circle that's about 3/4-inch thick. Using a sharp knife, cut the dough into 8 wedges then arrange the wedges on the prepared baking sheet, spacing the scones at least 2 inches apart.
Brush the tops of the scones with heavy cream then bake them for about 20 minutes or until they're pale golden. Remove the scones from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
While the scones cool, make the glaze.
Mix the icing
In a medium bowl, whisk together the sifted confectioners' sugar, orange juice, milk, melted butter and orange zest. (If the glaze is too thick, thin it with additional orange juice as needed.)
Once the scones have cooled completely, drizzle them with the glaze and serve.
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Nutrition Facts
Glazed Orange Cranberry Scones
Amount Per Serving
Calories 443 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 96mg 32%
Sodium 180mg 8%
Potassium 206mg 6%
Total Carbohydrates 62g 21%
Dietary Fiber 1g 4%
Sugars 29g
Protein 6g 12%
Vitamin A 13.8%
Vitamin C 7.9%
Iron 11.8%
Calcium 8%
- Percent Daily Values are based on a 2000 calorie diet.
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