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Glazed Cranberry Orange Scones

These wonderfully festive Cranberry Orange Scones topped with a sweet orange glaze are a perfect breakfast or brunch for the holiday season and are absolutely melt in your mouth delicious.

Cranberry Orange Scones on a white plate



Cranberry and orange are some of my favorite flavor combinations for the holiday season and it works perfectly in this easy scone recipe.

Ingredients you will need:

For the Scones:

  • 2 c. all-purpose flour + ¼ c. for work surface
  • 3 t. baking powder
  • ½ c. granulated sugar
  • ¼ t. salt
  • ½ c. cold unsalted butter
  • ½ c. heavy cream
  • ¼ c. sour cream
  • 1 large egg
  • 1 t. vanilla extract
  • ¼ t. orange extract
  • 1 t. orange zest, preferably organic
  • 1 c. craisins

For the Glaze:

  • ⅔ c. powdered sugar
  • 1-2 T. fresh orange juice

How to make Cranberry Orange Scones!

Line a large, rimmed baking parchment paper or a Silpat® baking mat and set it aside.


Mix two cups of flour, baking powder, sugar, and salt in a large mixing bowl. Cut in the butter with a fork until butter is in pea-sized pieces.



In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.



Fold the wet ingredients into the dry ingredients just until combined.



Add in the craisins and stir until just mixed.



Sprinkle ¼ cup of flour onto a clean work surface. Transfer the scone batter onto a floured surface and lightly knead it into a ball.


Press the dough down into a ½” high rectangle (approximately 6” x 10”).



Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.



Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.


Once you are ready to bake your cranberry orange scones pre-heat the oven to 400°F. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and allow to cool for 5-10 minutes.



While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.



Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!


Tips on making these Cranberry Orange Scones ahead of time!

  • Because the dough needs to refrigerate at least 30 minutes prior to baking anyways you can make these scones several hours ahead of time. Just cover them with plastic wrap and pop the tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They will be colder if allowed to rest longer than 30 minutes so they may take a minute or two longer to bake.

  • You can also freeze them, but you will want to do so unbaked. Bake as directed, adding a few extra minutes to the total baking time. They will be done when they turn a golden brown color.

Do I have to use cold butter?

It is crucial to keep the dough cold so that the butter doesn't melt before the scones are baked. Using cold ingredients helps create air pockets that make the scones flaky. If the butter is too warm it will incorporate into the dry ingredients and those little pockets of butter and steam will be gone.



Don't miss out on these other delicious holiday breakfast ideas as well!

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Glazed Cranberry Orange Scones

Melissa Coleman
These wonderfully festive Cranberry Orange Scones topped with a sweet orange glaze are a perfect breakfast or brunch for the holiday season and are absolutely melt in your mouth delicious.
5 from 1 vote
Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 1 hour 3 minutes
Course Breakfast
Servings 12 Scones

Ingredients
  

Scones

  • 2 c. all-purpose flour + ¼ c. for work surface
  • 3 t. baking powder
  • ½ c. granulated sugar
  • ¼ t. salt
  • ½ c. cold unsalted butter
  • ½ c. heavy cream
  • ¼ c. sour cream
  • 1 large egg
  • 1 t. vanilla extract
  • ¼ t. orange extract
  • 1 t. orange zest preferably organic
  • 1 c. craisins

Glaze

  • c. powdered sugar
  • 1-2 T. fresh orange juice

Instructions
 

  • Line a large, rimmed baking parchment paper or a Silpat®baking mat. Set aside.   
  • Mix two cups of flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with a fork until butter is in pea-sized pieces.
  • In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
  • Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
  • Sprinkle ¼ cup of flour onto a clean work surface. Transfer the scone batter onto a floured surface and lightly knead it into a ball. Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
  • Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
  • Pre-heat oven to 400°F, then add the baking sheet to the oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and
    cool for 5-10 minutes.
  • While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
  • Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!


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