These buttery, crumbly, moist, tender, light and fluffy delicious bakery-style cranberry orange scones with a simple sweet orange glaze are the most delicious scones, perfect with a cup of coffee or tea anytime of the day! They’re dotted with dried cranberries, bright orange zest, and with only ¼ cup of sugar they’re not too sweet and the addition of heavy cream keeps it moist and flaky. The glaze adds a punch of orange flavor, but it is totally optional, leave them unglazed if you prefer a simpler scone.

They can be made ahead of time, just tuck them into the freezer, and bake them straight from frozen whenever you want. No one will know that you weren’t up at the crack of dawn, slaving over homemade scones!

Fire up oven and put the kettle on for this treat!

Feel free to swap out the cranberries, orange zest and juice, as well as vanilla for other savory or sweet combinations like:

Fresh blueberry and lemon scones

Cheddar cheese and Jalapeno

Cheddar cheese and olives

Spinach and Feta

Chives and cheese

Garlic and cheese

• 4 and 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3 teaspoons grated orange zest (2 oranges)
• 1 teaspoon vanilla extract
• 3 sticks (1.5 cups) cold unsalted butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream plus extra for brushing
• 3 tablespoons freshly squeezed orange juice
• 1 cup dried cranberries
• 1/2 cup plus 2 tablespoons confectioners’ sugar
• 1/2 teaspoon cinnamon powder
• 2 tablespoons of Sugar in the Raw/ demerara/turbinado Cane Sugar for sprinkling
  
  

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
   
   
2. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, granulated sugar, baking powder, salt and 2 teaspoons of the orange zest.
   
   
3. Cut the cold butter into ½ inch pieces and mix at the lowest speed until the butter resembles coarse crumbs
   
   
4. Add the eggs and vanilla extract, and into the heavy cream add 1 tablespoon of orange juice ( it may curdle slightly creating a buttermilk effect- that’s ok!)
   
   
5. Add the eggs and heavy cream to the flour and butter mixture, and with the mixer on low speed,  mix until just blended. The dough will look lumpy!
   
   
6. Toss the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
   
   
7. Flour your countertop and turn the dough out onto the floured surface and knead it into a ball, flour your hands and a rolling pin and roll the dough roughly 1 inch thick and about 8 inches in diameter. 
   
   
8. Cut the disk into 6 pieces like a pie or flour a 3-inch round plain or fluted cutter and cut circles of dough.
   
   
9. Place the scones on the prepared sheet pan. Collecting the scraps, roll them out and cut more circles.
   
   
10. Brush the tops of the scones with a heavy cream wash, sprinkle with demerara sugar mixed with cinnamon powder.
    
    
11. Bake for 20 – 25 minutes ( depending on your oven), the circles will take less time, the pie like pieces longer, but the tops should look browned and be firm to the touch.
    
    
12. Cool scones for 15 minutes before glazing.
    
    
13. To make the glaze, whisk together 2 tablespoons orange juice, remaining zest and the confectioners’ sugar, drizzle over the scones.

Storage

Scones can be stored at room temperature for up to 2 days. Allow the scones to cool before storing. They can also be frozen for up to 3 months.

Watch me make it here:

If you enjoyed this recipe, I would love to see your scone creations! Tag me on Instagram.  It’s so helpful to other readers to hear your results, adaptations and ideas for variations.