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Easy Cranberry Orange Scones with Vanilla Glaze

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These tender, flaky cranberry orange scones are quick to make in about 30 minutes with simple ingredients. Topped with a luscious vanilla bean glaze, they’re perfect for busy mornings or special brunches.

Ingredients

Scale
  • 2 cups (260 grams) all-purpose flour
  • 1/3 cup (70 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, very cold and cut into small cubes
  • 1/2 cup (120 ml) heavy cream, plus more for brushing
  • 1 cup (about 100 grams) fresh cranberries, roughly chopped
  • 2 tablespoons orange zest (from 1–2 large oranges)
  • 1 teaspoon vanilla extract
  • 1 cup (120 grams) powdered sugar, sifted
  • 1/2 vanilla bean (or 1 teaspoon vanilla bean paste)
  • 2–3 tablespoons heavy cream or milk (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep your ingredients: cube the cold butter and return it to the fridge; chop the cranberries (if frozen, keep them frozen); zest the orange; measure out flour and sugar.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  4. 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 resembles coarse meal with some pea-sized butter pieces remaining.
  5. In a small bowl or measuring cup, whisk together the heavy cream, vanilla extract, and orange zest. Pour this into the flour-butter mixture. Add the chopped cranberries on top. Stir with a fork or spatula until just combined. The dough will look shaggy and slightly dry.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together into a ball with your hands, kneading just 2-3 times. The dough should be cohesive but still rough-looking.
  7. Pat the dough into a circle about 3/4-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream. If desired, sprinkle with coarse sugar.
  9. Bake for 14-18 minutes, until the scones are golden brown on the bottom and lightly golden on top. Start checking at 14 minutes.
  10. Transfer the scones to a cooling rack and let them cool completely before glazing.
  11. While the scones cool, make the glaze: Sift the powdered sugar into a small bowl. Split the vanilla bean lengthwise and scrape the seeds into the sugar. Add 2 tablespoons of cream and whisk until smooth. If too thick, add another teaspoon of cream; if too thin, add more powdered sugar.
  12. Once the scones are completely cool, drizzle the glaze over the top. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough. For make-ahead convenience, freeze shaped unbaked scones and bake from frozen, adding 2-3 minutes to the baking time. Scones are best eaten the day they are made.

Nutrition

Keywords: cranberry orange scones, easy scone recipe, vanilla glaze, breakfast pastry, brunch recipe, homemade scones

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