Cranberry Orange Scones with Vanilla Cream Glaze
User Reviews
5
Cranberry Orange Scones with Vanilla Cream Glaze
Description
Cranberry Orange Scones with Vanilla Cream Glaze combines classic baking ingredients including flour, sugar, baking powder, soda, salt, and frozen butter cut into a coarse meal texture. The wet ingredients include sour cream, heavy cream, egg, vanilla extract, and fresh orange zest, which bring moisture and citrus aroma. Fresh cranberries, tossed with sugar, are gently kneaded into the dough to distribute flavor without overworking.
Shaping the dough into an 8-inch round and slicing into wedges before baking produces scones with crisp edges and a tender crumb inside. After baking, a vanilla cream glaze made from powdered sugar, heavy cream, milk, and vanilla extract is drizzled or spread on the warm scones to provide a lightly sweet, fragrant finish.
This recipe yields scones best served warm or at room temperature, ideal for breakfast, tea, or a sweet snack. It emphasizes the careful incorporation of ingredients and gentle handling to maintain a flaky texture, with the glaze balancing the tartness of cranberries and brightness of orange zest.
Ingredients
- 2 cups (277g) all-purpose flour (scoop and level)
- 8 Tbsp granulated sugar , divided
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp butter frozen, unsalted
- 1/3 cup sour cream
- 1/3 cup + 1 Tbsp heavy cream , divided
- 1 egg large
- 1 tsp vanilla extract
- 1 Tbsp orange zest
- 1 cup (heaping) cranberries diced into halves, fresh
Glaze
- 1 cup powdered sugar
- 2 Tbsp heavy cream
- 1 Tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
- In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps.
- In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
- Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream.
- Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
- For the glaze: In a mixing bowl whisk together all glaze ingredients until well blended.
User Reviews
Overall Rating
5
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