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    Home » Biscuits & Scones

    Published Oct 2, 2020 · Updated Nov 15, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Glazed Orange Cranberry Scones

    Jump to Recipe Jump to Video
    Orange Cranberry scone on white plate in foreground & stacked on blue plate in background Pinterest banner.
    Orange Cranberry Scones plated on white plate & stacked on blue plate from overhead Pinterest banner.

    Orange Cranberry Scones have a delicate orange-vanilla flavor, with dried cranberries adding a sweet-tart contrast. Top with an orange glaze to complete the citrus notes for an over-the-top treat!

    Orange Cranberry scone on white plate in foreground & stacked on blue plate in background. this …

    Why this recipe works

    • These scones have a delicate orange and vanilla flavor that's complemented by sweet-tart dried cranberries
    • The orange glaze adds more bright citrus notes
    • Crunchy coarse sugar adds a contrasting texture to these flaky and tender scones

    I enjoy playing with my food. By that I mean, taking a basic recipe and making different flavor combinations, and scones are a perfect place to start.

    The beauty of a good recipe for cream scones is its adaptability. Like with Chocolate Chip Cream Scones, we can create a new scone by altering the flavorings and mix-ins. Glazed Orange Cranberry Scones are just a variation of my favorite homemade cream scones recipe.

    While Fall is the perfect time to bake with fresh cranberries providing their pop of bright tartness, dried cranberry scones can be made any time of year.

    Jump to:
    • Why this recipe works
    • Making cream scones is easy with a recipe ratio
    • What you need
    • How to make orange cranberry scones
    • Questions asked and answered
    • Pro Tip: Grate frozen butter for scones and biscuits
    • A flavor and texture treat
    • Related Recipes
    • Recipe
    • Comments

    Making cream scones is easy with a recipe ratio

    Biscuits fall under a 3 : 1 : 2 recipe ratio, that is 3 parts flour, 1 part fat, and 2 parts liquid, by weight. Using a kitchen scale to measure the ingredients is helpful.

    A cream scone is just an enriched biscuit, meaning eggs are included and the liquid is heavy cream, both adding richness and flavor. The egg is included in the weight measurement of the heavy cream (one egg is about 50 grams). Basic scone recipes are easy to remember with this handy ratio.

    What you need

    The base ingredients for scones don't vary a whole lot: flour, a liquid (heavy cream, in this case), butter, sugar, baking powder, an egg, and salt.

    For this cranberry orange scones recipe, Fiori di Sicilia lends its delicate orange-vanilla flavor, dried cranberries add a sweet-tart contrast, and a bit of coarse sugar sprinkled on before baking adds a little crunch. The scones are topped off with an orange glaze drizzled on top for more citrus goodness. It's just a mixture of orange juice and powdered sugar.

    Some scone recipes use more butter than the 3-1-2 ratio. For this recipe, you can add another 2 tablespoons of butter for more richness if you'd like. For even more orange flavor, consider adding ½ teaspoon of grated orange peel to the dough and/or the glaze. You can't go wrong with more flavor!

    a small scone
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    Orange Cranberry Scones ingredients portioned in glass bowls on tray from overhead.
    All you need for Glazed Orange Cranberry Scones (well, almost...the orange juice & powdered sugar aren't shown)

    How to make orange cranberry scones

    Step 1: Make the scone dough

    Combine the flour, baking powder, salt, and sugar (photo 1).

    Flour, sugar, baking power, & salt in a glass bowl.
    Start by mixing the dried ingredients together

    Grate the frozen butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender or two forks to work the butter into the flour until coarse, pea-sized crumbs appear (photo 2).

    Shredded butter cut into flour mixture.
    Mixing in the frozen grated butter

    Mix the heavy cream, egg, and Fiori di Sicilia together in a small bowl. Slowly add the cream mixture to the flour mixture and mix until the dough just holds together (photo 3). Using a bowl scraper helps to keep your hands from warming the butter as the dough is mixed.

    Adding heavy cream, egg, & extract to dry ingredients.
    Add the flavored cream and egg mixture

    Squeeze a small amount of dough between your fingers, and add more of the cream mixture or flour, 1 tablespoon at a time (2 tablespoons maximum), if it's too crumbly or too wet. Remember, do not over mix the dough - you want to keep that butter cold and separate from the flour (photo 4).

    Finished scone dough in a glass bowl.
    The bits of butter are still visible

    Step 2: Fold in the dried cranberries

    Turn dough out onto a lightly floured surface and push together into a rough ball. Sprinkle some of the dried cranberries on the dough, then fold it in half to seal them in (reserve some cranberries to press into the dough later). Repeat a couple more times, so the cranberries are evenly distributed in the dough (photo 5). This process is similar to how mix-ins are kneaded into bread dough.

    Gather the dough, and flatten into a disk about 1-inch high. Use a bench scraper to release the dough from the mat. Cover with plastic wrap, and refrigerate the dough at least 20 minutes or up to overnight.

    Collage of kneading dried cranberries into scone dough.
    Folding in the dried cranberries

    Step 3: Bake the scones

    Once the dough is chilled, cut the disk into wedges using the bench scraper. If you prefer round scones, press out the disk to a height of about ¾ inches, use a 3-inch round cookie cutter to cut out rounds (gather, press, and cut the leftover dough again as needed, but hopefully not more than 2 times).

    Place the scones about 2-inches apart on a half baking sheet pan covered in a Silpat silicone mat or parchment paper. Press in the reserved dried cranberries on the tops of the scones. Brush the tops of each scone with heavy cream and sprinkle on some coarse sugar.

    Bake the scones at 425°F for about 18 to 23 minutes or until golden brown (photo 6). Cool on pan for 2 minutes, then move to a cooling rack. Allow to cool for about 5 minutes.

    Collage of before & after baking scones.
    Before and after baking the scones

    Step 4: Glaze the scones

    While the scones are cooling, whisk together the powdered sugar and the orange juice in a bowl until smooth. Adjust the consistency by adding 1 teaspoon of orange juice or more sifted powdered sugar as needed.

    Place the cooling rack back on the baking pan to catch the drips. Drizzle the glaze on the still-warm scones and allow to set before serving.

    Glazed scones on a cooling rack.
    Drizzling on the glaze is the finishing touch

    Questions asked and answered

    Here are some questions you might have...

    What is Fiori di Sicilia?

    This is an orange-vanilla extract with floral undertones. Used sparingly, it lends a subtle citrus and vanilla flavor and perfume to baked goods. In this cranberry orange scone recipe, you can substitute 2 teaspoons of grated orange peel (the amount from 1 orange) and 1 teaspoon vanilla extract for the Fiori di Sicilia.

    Should scone dough be chilled?

    That's a big yes! It's important to have the cold butter coated with flour, but not overly mixed in. Then, as the scones are baked, the water in the butter evaporates, giving the scones a flaky, crumbly texture. Keeping the dough cold ensures that the butter won't melt too quickly, leading to a dense scones.

    Why are my scones dry?

    Over-working the dough can develop the gluten in the flour too much, leading to a dry, tough scone. While we want strong gluten in bread, you'll want to mix scone dough only enough to bring the dough together.

    Orange Cranberry Scones plated on white plate & stacked on blue plate from overhead.

    Pro Tip: Grate frozen butter for scones and biscuits

    How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater, mostly because I won't have defrosted the butter ahead of time. If you'd rather, you can cut chilled butter into small ½-inch cubes before blending it into the flour mixture.

    A flavor and texture treat

    Golden brown with a crunchy exterior and flaky interior, Orange Cranberry Scones recipe is a winner. The Fiori di Sicilia adds a hint of orange-vanilla flavor, but it's the dried cranberries that steal the show. I love their sweet-tart goodness!

    The yield is generally about 8 scones (that's what I get from a circle cut into wedges or with a 3-inch round cookie cutter), but yours may vary. Scones, whether glazed or not, can be kept at room temperature for 2 days or in the refrigerator for 5 days.

    The flavors of orange and cranberry feature in classic cranberry sauce made with fresh cranberries and cinnamon, and dried cranberries star in Cranberry Wine Babka. If you want more Fiori di Sicilia in your life, there's Orange Vanilla Pound Cake. Yum!

    Glazed Orange Cranberry Scones are perfect for breakfast, brunch, or for an afternoon tea. You can't go wrong serving them with clotted cream and some lemon curd or jam.

    It's fun to play with your food!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Homemade biscuit & scone recipes are easy to create once you remember their 3: 1 : 2 recipe ratio of 3 parts flour, 1 part fat, and 2 parts liquid (by weight).

    But the real beauty of biscuits and scones are their endless variations. They can be savory or sweet, and customized with different flours, liquids, and mix-ins, and can even incorporate sourdough starter discard.

    The variety comes in when you play with the flavorings. Here are a few ideas to try...

    • Buttery Sourdough Discard Biscuits
    • Easy Strawberry & Blueberry Shortcakes
    • Chocolate Chip Cream Scones
    • Easy Glazed Maple Walnut Scones

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Orange Cranberry scone on white plate in foreground & stacked on blue plate in background.

    Glazed Orange Cranberry Scones

    Tammy Spencer
    Orange Cranberry Scones have a delicate orange-vanilla flavor, with dried cranberries adding a sweet-tart contrast. Top with an orange glaze to complete the citrus notes for an over-the-top treat!
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 23 mins
    Chilling Time 20 mins
    Total Time 58 mins
    Course Breakfast & Brunch, Dessert
    Cuisine British
    Servings 8 scones
    Calories 246 kcal

    Equipment

    • box grater
    • pastry blender
    • bowl scraper
    • bench scraper
    • 3-inch round cookie cutter
    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    • pastry brush
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the scones

    • 2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 6 tablespoons unsalted butter, frozen and grated, see Recipe Notes
    • ½ cup heavy cream, plus extra for brushing on top
    • 1 large egg, beaten
    • ¼ teaspoon Fiori di Sicilia, see Recipe Notes
    • ½ cup dried cranberries
    • coarse sugar, for sprinkling

    For the glaze

    • ½ cup powdered sugar
    • 1 tablespoon orange juice

    Instructions
     

    • Preheat the oven to 425 °F.
    • For the scones: In a large bowl, combine the flour, baking powder, salt, and sugar.
    • Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or your hands to work the butter into the flour until coarse, pea-sized crumbs appear.
    • Mix the heavy cream, egg, and Fiori di Sicilia together in a small bowl. Slowly add the heavy cream mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper helps to keep your hands from warming the butter as the dough is mixed.
    • The amount of the heavy cream mixture to add depends on the humidity of the day. Squeeze a small amount of dough between your fingers, and add more of the cream mixture or flour, 1 tablespoon at a time (2 tablespoons maximum), if it's too crumbly or too wet. Remember, do not over mix the dough - you want to keep that butter cold and separate from the flour.
    • Turn dough out onto a lightly floured surface and push together into a rough ball. Sprinkle some of the dried cranberries on the dough, then fold it in half to seal them in (reserve some cranberries to press into the dough later). Repeat a couple more times, so the cranberries are evenly distributed in the dough.
    • Gather the dough, and flatten into a disk. Use a bench scraper to release the dough from the mat. Cover with plastic wrap, and refrigerate the dough at least 20 minutes or up to overnight.
    • Once the dough is chilled, cut the disk into wedges using the bench scraper. If you prefer round scones, press out the disk to a height of about ¾ inches, use a 3-inch round cookie cutter to cut out rounds (gather, press, and cut the leftover dough again as needed, but hopefully not more than 2 times).
    • Place the scones about 2-inches apart on a half baking sheet pan covered in a Silpat silicone mat or parchment paper. Press in the reserved dried cranberries on the tops of the scones. Brush the tops of each scone with heavy cream and sprinkle on some coarse sugar.
    • Bake for about 18 to 23 minutes or until golden brown.
    • Cool on pan for 2 minutes, then move to a cooling rack. Allow to cool for about 5 minutes.
    • Make the glaze: While the scones are cooling, whisk together the powdered sugar and the orange juice in a bowl until smooth. Adjust the consistency by adding 1 teaspoon of orange juice or more sifted powdered sugar as needed.
    • Place the cooling rack back on the baking pan to catch the drips. Drizzle the glaze on the still-warm scones and allow to set.
    • Serve the scones warm or at room temperature and enjoy!
    • The yield is generally about 8 scones (that's what I get from a circle cut into wedges or with a 3-inch round cookie cutter), but yours may vary.
    • Scones, whether glazed or not, can be kept at room temperature for 2 days or in the refrigerator for 5 days.

    Notes

    How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater, mostly because I won't have defrosted the butter ahead of time. If you'd rather, you can cut chilled butter into small ½-inch cubes before blending it into the flour mixture.
    Some scone recipes use more butter than the 3-1-2 ratio. For this recipe, you can add another 2 tablespoons of butter for more richness if you'd like.
    For even more orange flavor, consider adding ½ teaspoon of grated orange peel to the dough and/or the glaze. You can't go wrong with more flavor! Also, you can substitute 2 teaspoons of grated orange peel (the amount from 1 orange) and 1 teaspoon vanilla extract for the Fiori di Sicilia.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sconeCalories: 246 kcalCarbohydrates: 42 gProtein: 5 gFat: 7 gSaturated Fat: 4 gCholesterol: 42 mgSodium: 476 mgPotassium: 67 mgFiber: 1 gSugar: 16 gVitamin A: 267 IUVitamin C: 1 mgCalcium: 119 mgIron: 2 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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