Orange-Glazed Cranberry Scones: A Perfect Treat for Any Occasion
There’s nothing better than warm, flaky scones straight from the oven. These Orange-Glazed Cranberry Scones are the perfect balance of tart and sweet, making them a great addition to any breakfast or brunch table. Whether you’re looking for a cozy treat with your morning coffee or a delightful afternoon snack, this recipe will quickly become a favorite. Plus, they’re easy to make and packed with flavor, making them ideal for both beginners and seasoned bakers.
Table of Contents
- Why You’ll Love These Cranberry Scones
- The Secret to Flaky, Buttery Scones
- How the Orange Glaze Enhances the Flavor
- Pairing Ideas for Your Scones
- Tips for Storing and Reheating
- Common Questions About Scones
Key Takeaways
- These scones have a perfect balance of tart cranberries and sweet orange glaze.
- They are easy to prepare and take less than 35 minutes from start to finish.
- Perfect for breakfast, brunch, or as a sweet snack with tea or coffee.
- Can be stored for several days or frozen for longer-lasting freshness.
Why You’ll Love These Cranberry Scones
These scones are everything you want in a baked treat—flaky, buttery, and bursting with flavor. The tartness of the cranberries perfectly complements the sweetness of the orange glaze, creating a harmony of flavors in every bite. If you’ve never made scones before, don’t worry! This easy-to-follow recipe from Betty Cooks makes baking them a breeze. Once you try them, they’ll quickly become a staple in your kitchen.
The Secret to Flaky, Buttery Scones
The key to achieving that perfect scone texture lies in keeping your ingredients cold. Cold butter is essential—it creates steam pockets in the dough, resulting in that signature flakiness. Another important tip is to avoid overmixing the dough. Overworking it will lead to tough, dense scones instead of the light, airy texture you’re aiming for.
How the Orange Glaze Enhances the Flavor
A simple orange glaze takes these scones to the next level. Fresh orange juice and zest add a refreshing citrus flavor that enhances the tart cranberries beautifully. Drizzling the glaze over warm scones allows it to seep into the crevices, making each bite melt in your mouth.
Pairing Ideas for Your Scones
These cranberry scones are incredibly versatile when it comes to serving options. Enjoy them on their own, or pair them with a cup of coffee, a hot mug of tea, or even a glass of fresh orange juice. They also work well with clotted cream or a light spread of butter for an extra indulgent experience.
Tips for Storing and Reheating
To keep your scones fresh, store them in an airtight container at room temperature for up to three days. If you want to enjoy them later, freeze them in a sealed bag and reheat in the oven at 300°F (150°C) for 5-7 minutes. This helps restore their crisp exterior while keeping the inside soft and fluffy.
Common Questions About Scones
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work just as well as fresh ones. Just be sure to add them to the dough straight from the freezer to prevent excess moisture.
Can I substitute the heavy cream?
Yes, buttermilk or full-fat milk can be used as an alternative. However, heavy cream provides the best texture and richness.
How do I know when the scones are done baking?
The scones should be golden brown on top and slightly firm to the touch. A toothpick inserted into the center should come out clean.
Orange-Glazed Cranberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup fresh or dried cranberries
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, mix heavy cream, egg, vanilla extract, and orange zest.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Gently fold in the cranberries.
- Transfer dough to a floured surface and shape into a round disk about 1-inch thick.
- Cut into 8 wedges and place them on the baking sheet.
- Bake for 15-18 minutes until golden brown. Let cool completely.
- For the glaze, whisk together powdered sugar and orange juice. Drizzle over cooled scones.
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