Cranberry Orange Scones with Orange Glaze
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These Cranberry Orange Scones are delicious and so easy to make! You’ll love their crumbly texture, bright cranberry-orange flavor, and yummy orange glaze.
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Cranberry Orange Scones with Orange glaze
I love the flavor combination of cranberries and oranges!
Back when I had an office job, I was a very frequent Starbucks customer. One of my favorite Starbucks treats was their cranberry orange scones. Unfortunately, Starbucks changed their pastry supplier and their new cranberry orange scones were never as good as the original so I stopped buying them.
These scones were not exactly like the original Starbucks ones, but they were still very, very tasty.
Definitely do not skip the orange glaze!
Scone baking tips:
- Optional: Place the formed scones into the freezer for 30 minutes before baking. The freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
- Scones are best made with as little handling as possible. Once you add the liquid to the scone’s dry ingredients, stir briefly- just till everything is moistened.
- For a moister scone try decreasing the temp by 25 degrees and baking an extra 5 minutes.
Enjoy!
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Cranberry Orange Scones with Orange Glaze
Description
These Cranberry Orange Scones are delicious and so easy to make! You’ll love their crumbly texture, bright cranberry-orange flavor, and yummy orange glaze.
Ingredients
- 2 3/4 cups All Purpose Flour
- 1/3 cup sugar (for a sweeter scone, increase sugar to 1/2 cup)
- 1 tablespoon Baking powder
- 3/4 teaspoon salt
- 1/2 cup cold butter cut into pieces
- 1.5 tsp grated orange zest
- 1 cup dried cranberries
- 2 large eggs
- 2/3 cup of cranberries
- 1/2 cup to 2/3 cup heavy cream
- Optional: 1 egg beaten with 2 tbsp water or milk, for egg wash (I skipped this)
- 1/2 cup confectioners’ sugar, plus 2 tbsp
- 4 tsp freshly squeezed orange juice
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Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder and orange zest.
With a pastry blender, two knives, or a mixer, work the butter into the flour mixture until it resembles pea-sized crumbles. - Stir in Cranberries.
- In a separate mixing bowl, whisk together the eggs and cream /milk.
- Add the liquid ingredients to the dry ingredients and stir until combined. The dough will look lumpy and be very thick.
- Use a biscuit cutter to make biscuit-shaped scones or form the dough into 2 3/4 inch circles. (Use a wet knife to cut the circles into 6 wedges each.)
- Optional: brush the tops of the dough with the egg wash and sprinkle with sugar.
- Bake for 20-25 minutes, until the tops are golden brown and the scones are firm to the touch.
- Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.
