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Cranberry Orange Scones with Vanilla Glaze

Cranberry orange scones with vanilla glaze are baked until golden, with dried cranberries and finely grated orange zest in every tender wedge. A smooth vanilla glaze finishes these 8-inch-round scones after they cool.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Make the scones
  • 2 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 6 tbsp butter cold, unsalted, cut into small pieces
  • 0.75 cup dried cranberries
  • 1 tbsp orange zest finely grated
  • 1 egg large
  • 0.5 cup heavy cream
Make the vanilla glaze
  • 1 cup powdered sugar
  • 1.5 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 baking sheet

Method
 

Make the scones
  1. Heat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
  4. Cut in the cold unsalted butter with a pastry cutter or your fingertips until the mixture has coarse, pea-size crumbs.
  5. Stir in the dried cranberries and orange zest.
  6. Whisk the egg and heavy cream together in a small bowl.
  7. Pour the egg and heavy cream into the flour mixture.
  8. Stir just until a shaggy dough forms.
  9. Turn the dough onto a lightly floured counter.
  10. Gently pat the dough into an 8-inch round about 1 inch thick.
  11. Cut the round into 8 wedges.
  12. Transfer the wedges to the prepared baking sheet.
  13. Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  14. Cool the scones on the baking sheet for 10 minutes.
  15. Transfer the scones to a wire rack.
Make the vanilla glaze
  1. Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  2. Drizzle the glaze over the cooled scones.
  3. Let the glaze set before serving.

Notes

For tender scones, stir the dough just until it comes together and avoid overworking it. Store in an airtight container in the refrigerator for up to 3 days; freezer-friendly. For a dairy-free variation, use dairy-free butter, cream, and milk.