Cranberry Orange Bakery Scones (Printer-Friendly)
Classic scones bursting with tart cranberries, orange zest, and topped with a sweet citrus glaze.
# What You’ll Need to Cook:
→ For the scones
01 -
250 g all-purpose flour
02 -
100 g granulated sugar
03 -
2.5 teaspoons baking powder
04 -
0.5 teaspoon fine salt
05 -
115 g unsalted butter, very cold and grated
06 -
120 ml buttermilk or heavy cream, very cold, plus extra for brushing
07 -
1 large egg, cold
08 -
1 teaspoon pure vanilla extract
09 -
150 g fresh or frozen cranberries, whole
10 -
1 tablespoon finely grated orange zest
→ For the orange glaze
11 -
90 g powdered sugar, sifted
12 -
2–3 teaspoons freshly squeezed orange juice
13 -
0.5 teaspoon pure vanilla extract
# Steps to Prepare:
01 -
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the grated cold butter and combine using a pastry blender or fingertips until the mixture becomes crumbly.
02 -
In a separate bowl, whisk together the cold buttermilk or heavy cream, egg, and vanilla extract until well blended.
03 -
Pour the wet ingredients into the bowl with the dry mixture. Add the cranberries and orange zest. Stir just until everything is coated and dough can be pressed together into a ball. Do not overmix.
04 -
Lightly flour a clean work surface. Transfer dough onto it and gently press into a circle about 2–2.5 cm thick. Brush the top lightly with buttermilk or cream.
05 -
Slice the circle into 8 equal wedges. Arrange wedges on a baking sheet lined with parchment paper, spacing them apart. Chill in the refrigerator for 20 minutes.
06 -
While the dough chills, preheat the oven to 200°C.
07 -
Bake scones for 20–25 minutes or until tops are golden and edges are set. Allow to cool on a wire rack for several minutes.
08 -
In a small bowl, whisk together powdered sugar, orange juice, and vanilla extract until smooth and pourable.
09 -
Once scones have cooled slightly, drizzle glaze over tops and allow to set before serving.
# Extra Cooking Tips:
01 -
Use ingredients straight from the refrigerator for extra flaky texture.
02 -
Avoid overworking the dough; knead just until it comes together.
03 -
Dough can be prepared in advance, wrapped well, and stored refrigerated for up to 24 hours.
04 -
Scones can be baked directly from frozen if making ahead, adding a few minutes to the baking time.