Perfect Cranberry Orange Scones

Cranberry Orange Scones are buttery, fluffy and tender, and topped with vanilla glaze! This cranberry scone recipe makes a sweet fall treat.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Chill Time 15

Total Time 50

Servings scones

Calories 391kcal

In a mixing bowl combine flour, sugar, baking powder, orange zest, cinnamon, and cloves. Whisk to combine.
Using a cheese grater, grate frozen butter into the flour mixture.
Using a pastry cutter or your hands, combine the butter and flour until it forms pea-sized crumbs. Place in the freezer while you mix the wet ingredients.
In a medium bowl whisk together cream, egg, vanilla extract and almond extract. Once wet ingredients are whisked together, remove dry ingredients from the freezer.
Drizzle wet ingredients over the dry ingredients, add cranberries, and stir together until everything is mixed.
Using floured hands and a lightly floured surface, form dough into a ball, flatten it into an 8-inch disc
With a sharp knife cut the disc in half lengthwise, then in half horizontally, then diagonally left to right and right to left, resulting in 8 wedges.
Place scones on a parchment-lined baking sheet, and refrigerate for 15 minutes.
While the scones are in the refrigerator, preheat the oven to 400 degrees Fahrenheit.
When the oven is preheated, remove the scones from the refrigerator and bake for 18-20 minutes or until golden brown.
Remove from the oven, and allow to cool slightly.
To make the glaze, whisk together powdered sugar, cinnamon, and freshly squeezed orange juice.
Drizzle over scones.

Use frozen butter. The colder the butter, the flakier the texture. It's a tip I use in my pie crust recipe. If you use a box grater, watch your fingers! Using a micro plane grater helps prevent scrubbed knuckles.

Avoid over working the dough. Mixing it too much creates tough, and chewy scones.