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Cozy Cranberry Orange Scones with Vanilla Bean Glaze

cranberry orange scones - featured image
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These tender, flaky scones are studded with tart cranberries and bright orange zest, then drizzled with a beautiful vanilla bean glaze. Perfect for cozy mornings, brunch, or any time you need a little warmth in your day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries
  • Zest of 1 large orange (about 1 tablespoon)
  • 2 tablespoons fresh orange juice
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla bean paste)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  4. In a small bowl or measuring cup, whisk together the heavy cream, egg, vanilla extract, orange zest, and orange juice. Pour this into the flour-butter mixture and stir with a fork until just combined. The dough will look shaggy and a little dry.
  5. Gently fold the cranberries into the dough with a spatula or your hands. Don’t overmix.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times until it comes together.
  7. Pat the dough into a 1-inch thick circle, about 8 inches in diameter. Use a bench scraper or sharp knife to cut the circle into 8 wedges (like a pizza). Press straight down for clean edges.
  8. Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush the tops of the scones with a little extra heavy cream.
  10. Bake for 15-18 minutes, or until the scones are golden brown on the bottom and lightly golden on top. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. While the scones are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of heavy cream, the vanilla bean seeds, and a pinch of salt. Add more cream if needed to reach a drizzling consistency.
  12. Once the scones are completely cool, drizzle the vanilla bean glaze over the top. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Don’t overmix the dough. If using frozen cranberries, add them straight from the freezer without thawing. Let scones cool completely before glazing to prevent the glaze from melting. Scones can be stored in an airtight container at room temperature for up to 3 days. Unbaked scones can be frozen for up to 3 months.

Nutrition

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

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