Glazed cranberry orange scones

Glazed Cranberry Orange Scones

8 scones · ~1 hour · Adapted from Sally's Baking Addiction
Open in Baker's Buddy or download the recipe file (.json)

On your phone with the app installed, Open in Baker's Buddy adds it in one tap. Otherwise download the file and use Settings → Import. New ingredients import without a price, so you can add what you pay.

Ingredients

Scones
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp orange zest
  • 1/2 cup unsalted butter, frozen & grated
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup frozen cranberries
Orange glaze
  • 1 cup powdered sugar
  • 2–3 Tbsp fresh orange juice

Instructions

  1. Whisk the flour, sugar, baking powder, salt, and orange zest. Grate the frozen butter in and toss with your fingers until the mixture looks like pea-sized crumbs.
  2. Whisk the heavy cream, egg, and vanilla together, then drizzle over the flour. Add the cranberries and mix until everything is just moistened.
  3. With floured hands, work the dough into a ball, press into an 8-inch disc, and cut into 8 wedges.
  4. Brush the tops with a little cream (and coarse sugar, if you like). Refrigerate at least 15 minutes — this keeps them from over-spreading.
  5. Heat the oven to 400°F (204°C). Arrange the scones 2–3 inches apart on a parchment-lined sheet.
  6. Bake 22–25 minutes, until golden around the edges. Cool a few minutes while you make the glaze.
  7. Whisk the powdered sugar and orange juice into a pourable glaze and drizzle over the scones.

Recipe adapted from Sally's Baking Addiction.