Description
Flavored with orange zest and dotted with dried cranberries, you’ll love these soft and tender cranberry orange scones drizzled with sweet orange glaze! Recipe yields 14 scones.
Ingredients
Scones
- 3/4 cup (150 g) granulated sugar
- 2 Tbsp (6 g) fresh orange zest
- 3 cups (420 g) all-purpose flour
- 1 Tbsp (15 g) aluminum-free baking powder
- 1/2 tsp (3 g) salt
- 1/4 tsp cinnamon
- 1 cup (120 g) dried cranberries
- 1 1/2 cups (360 g) cold heavy cream
Topping
- 1 Tbsp (15 g) cold heavy cream
- 1 Tbsp (12 g) granulated sugar
Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- pinch of salt
- 2 tsp (2 g) fresh orange zest
- 2 Tbsp (30 g) fresh orange juice
- 1 cup (120 g) powdered sugar
Instructions
- Line two rimmed baking sheets with parchment paper.
- Make scones: Combine sugar and orange zest in a food processor and pulse for 1 minute until zest is finely ground. Whisk together orange-sugar, flour, baking powder, salt, and cinnamon in a medium bowl; stir in dried cranberries. Drizzle heavy cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Use a sharp knife or bench scraper to cut each circle into 7 wedges. Pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar.
- Bake scones for 16 to 17 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
- Make glaze: Whisk together melted butter, salt, orange zest and juice, and powdered sugar in a small bowl. Drizzle glaze over scones and and let set before serving.
- Store leftover scones in an airtight container at room temperature up to 2 days; rewarm in a low oven or for 15 seconds in the microwave before serving.
Notes
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.
Freeze unbaked scones: For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.