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Cozy Cranberry Orange Scones with Easy Vanilla Glaze

cranberry orange scones - featured image
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These tender, flaky scones are packed with tart fresh cranberries and bright orange zest, then drizzled with a rich vanilla glaze. Perfect for cozy mornings, holiday brunches, or any time you need a warm, comforting treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ⅓ cup (67g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ¾ cup (180ml) heavy cream, plus more for brushing
  • 1 cup (100g) fresh cranberries, roughly chopped
  • 2 tablespoons orange zest (from about 2 oranges)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream (for glaze)
  • 1½ teaspoons vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Zest your oranges before doing anything else. Set aside.
  3. Chop the cranberries into roughly quarters.
  4. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining (about 2-3 minutes).
  6. Toss the chopped cranberries with about a tablespoon of the flour mixture from the bowl. Add the cranberries and orange zest to the bowl and toss gently to distribute.
  7. Make a well in the center of the flour mixture and pour in the heavy cream and vanilla extract. Stir with a fork or your hands until the dough just comes together. It will look shaggy and a little dry.
  8. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, kneading just 2-3 times. Pat the dough into a circle about ¾-inch thick and 8 inches in diameter.
  9. Cut the dough into 8 wedges using a sharp knife or bench scraper, wiping the blade clean between each cut.
  10. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra heavy cream.
  11. Bake for 15-18 minutes, until the scones are golden brown on the edges and firm to the touch. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  12. While the scones cool, make the glaze: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of heavy cream, vanilla extract, and a pinch of salt. Add more cream a teaspoon at a time until the glaze is thick but pourable.
  13. Drizzle the glaze over the slightly warm scones. Let the glaze set for about 10 minutes before serving.

Notes

For best results, keep butter very cold. Chill shaped scones for 15 minutes before baking for taller, flakier scones. Use fresh cranberries for best tartness; if using frozen, chop while still frozen. The vanilla glaze is intentionally extra-vanilla flavored. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: cranberry orange scones, vanilla glaze, easy scone recipe, holiday scones, breakfast pastry, brunch recipe, homemade scones

Find it online: https://ovenmila.com/cozy-cranberry-orange-scones-with-easy-vanilla-glaze/