Glazed Cranberry Orange Scones

A close up of a finished cranberry orange scone with orange glaze. A parchment paper background and garnishes of cranberries and orange slices surround the finished scones.

These cranberry orange scones are buttery, soft, and full of bold citrus flavor with bursts of tart, juicy cranberries in every bite. A sprinkle of coarse sugar adds a delicate crunch, while a drizzle of sweet orange glaze finishes them beautifully. Make these with einkorn flour or any all-purpose wheat.

Course Bread, Breakfast, brunch, Dessert

Cuisine American

Keyword Cranberry Orange Scone Recipe, Cranberry Orange Scones, Easy Cranberry Orange Scones

Prep Time 20

Cook Time 22

Total Time 42

Servings large scones

Calories 414kcal

Ingredients

4 cups all-purpose flour (480g) we use einkorn flour
1 cup granulated sugar
2 tbsp baking powder
1 tsp salt
1 1/2 tbsp orange zest fresh is best
1 cup butter cold, sliced into small pieces
1 cup heavy cream
2 eggs
2 tsp vanilla extract
2 cups frozen cranberries

Egg Wash

1 egg
1 tsp milk

Orange Glaze

1 1/2 cups powdered sugar
4-5 tbsp orange juice

Instructions

Cut in Butter – In the bowl of an electric mixer (or a medium mixing bowl), add all the dry ingredients – flour, sugar, baking powder, salt, and orange zest – and whisk to combine. Cut the cold butter into thin slices and add it to the mixing bowl. Use a paddle attachment, a pastry cutter, or two forks, to work the butter into the flour mix until it forms pea-sized clumps.
Make Dough – In a small bowl, whisk together the cream, eggs, and vanilla. Drizzle the wet mix over the dry mix, so that it’s not all hitting the same spot. Add the frozen cranberries and mix until you can’t see any more dry flour. Add more cream if there is too much flour left untouched, but be careful, as too much liquid will cause the dough to spread a lot during baking.
Form Scones – Dump the mix onto the counter and divide into two equal piles. With your hands, work each section into a flat disc, about 8-inches across and 1/2-inch thick. Use a sharp knife to cut each disc into 8 wedges, like you would a pie.
Chill – Place the wedges on a parchment-lined baking sheet and put them in the freezer for about 15 minutes. You can allow them to freeze fully and store them for baking later, or bake them after 15 minutes of chilling time. Pre-heat the oven to 400°F.
Bake – Prepare your egg wash by beating a whole egg and a splash of milk in a small bowl until smooth. Remove the scones from the freezer and arrange them on a lined baking tray, about 2-3 inches apart. Too close, and the scones will not bake properly. Set the extra scones back in the freezer, or store them in a plastic bag to bake later. Brush egg wash onto the top of each scone and sprinkle with sanding sugar, if desired. Bake for 22-25 minutes, or until golden brown.
Glaze and Enjoy – Remove the finished scones from the oven and allow them to cool for about 5-10 minutes while you prepare the glaze. Whisk the powdered sugar and orange juice together to form a glaze. If it’s too thin, add more sugar – if too thin, add more juice. You want a glaze that is thick enough to stay on the scones, but not so thick that it won’t drizzle properly! Use a spoon to drizzle the glaze over each scone.

Notes

Let’s take a quick look at the ingredients for this recipe, including some possible substitutions.

Flour – All-purpose flour is called for in this recipe. We use AP einkorn flour, but you can use any AP flour you prefer without modifications.
Sugar – Granulated sugar works best, look for pure cane sugar. We like to use panela, which is raw cane juice that has been dried and powdered.
Baking Powder – A rising agent, do not substitute baking soda! If you don’t have any baking powder on hand, you can quickly make your own with a few simple ingredients.
Salt – We like to use sea salt, but use what you have on hand.
Orange Zest – I have tested this with dried orange zest, but it’s not as potent. Use fresh orange zest if possible for the best flavor.
Butter – Salted or unsalted will work just fine, we use salted. Just make sure that it’s cold!
Heavy Cream – You can use whipping cream, half-and-half, or even buttermilk if needed. Avoid milk as it’s too thin to create a thick and flaky scone!
Eggs – Whole eggs are called for, but you can also use just the yolks if needed. If eggs can’t be tolerated, you can use 1/3 cup of Greek yogurt instead.
Vanilla Extract – Any vanilla extract will work, or you can even make your own vanilla! This acts as a flavor enhancer, so don’t skip if you can avoid it!
Cranberries – As I mentioned before, fresh, frozen cranberries are best. Don’t use dried, sweetened cranberries as this recipe is not formulated for the extra sugar!
Egg Wash – Made with a beaten whole egg and a little milk, this helps the scones to brown perfectly during baking. Just milk or cream can be used instead.
Orange Juice – Used for the glaze, this helps pull the flavor of the orange zest out from the scone to fully complement the cranberries.
Powdered Sugar – Again, this is used for the glaze. You can even make and use powdered maple sugar instead!

Nutrition