If you want a festive bake that still feels simple enough for a slow morning, these cranberry orange scones are the ones to make. The edges turn crisp and golden, the middle stays soft, and the orange glaze ties the tart cranberries and the orange zest together. The frozen grated butter is the part that makes them flaky, so keep everything cold and work quickly once the butter goes in.
Use fresh cranberries when you can, because they stay firmer and brighter in the oven than frozen berries. The orange zest belongs in the sugar as well as in the dough, so the flavour is in every bite. Let the scones cool for a few minutes before glazing, so the glaze sets in a thin, even layer instead of sliding off.
These scones are perfect for Christmas morning, a holiday brunch, or a quiet afternoon with tea or coffee. They also freeze well, so you can bake a batch, keep half in the freezer, and have fresh scones ready without starting from scratch.
Ingredients
- 2 cups plain flour
- 1 tablespoon baking powder
- 1/2 cup cold butter, frozen and grated
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 cup fresh cranberries, halved
- 1/2 cup cold heavy cream
- 1 large cold egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon milk, for brushing
- 1 tablespoon coarse sugar, for sprinkling
- 1 cup icing sugar, sifted
- 2 tablespoons fresh orange juice
Method
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Mix the flour, baking powder and salt in a large bowl, then rub in the frozen grated butter until the mixture looks like coarse crumbs.
- Stir in the sugar, orange zest and halved cranberries.
- Whisk the cold cream, egg and vanilla in a jug, then pour it into the flour mixture. Stir until it just comes together into a soft dough.
- Turn the dough onto a lightly floured surface, pat it into a 20 cm round, and cut it into 8 wedges.
- Place the wedges on the lined tray, brush the tops with milk, and sprinkle with the coarse sugar.
- Bake for 18 to 20 minutes until golden. Cool for 10 minutes before glazing.
- Whisk the sifted icing sugar with the fresh orange juice until smooth, drizzle over the warm scones, and let it set.
Cranberry Orange Scones with Frozen Grated Butter and Orange Glaze
8
scones20
minutes20
minutes290
kcal40
minutesIngredients
2 cups plain flour
1 tablespoon baking powder
1/2 cup cold butter, frozen and grated
1/2 cup granulated sugar
1 tablespoon orange zest
1 cup fresh cranberries, halved
1/2 cup cold heavy cream
1 large cold egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon milk, for brushing
1 tablespoon coarse sugar, for sprinkling
1 cup icing sugar, sifted
2 tablespoons fresh orange juice
Instructions
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Mix the flour, baking powder and salt in a large bowl, then rub in the frozen grated butter until the mixture looks like coarse crumbs.
- Stir in the sugar, orange zest and halved cranberries.
- Whisk the cold cream, egg and vanilla in a jug, then pour it into the flour mixture. Stir until it just comes together into a soft dough.
- Turn the dough onto a lightly floured surface, pat it into a 20 cm round, and cut it into 8 wedges.
- Place the wedges on the lined tray, brush the tops with milk, and sprinkle with the coarse sugar.
- Bake for 18 to 20 minutes until golden. Cool for 10 minutes before glazing.
- Whisk the sifted icing sugar with the fresh orange juice until smooth, drizzle over the warm scones, and let it set.
Mistakes, substitutions, serving and storage
- Common mistakes: Grating warm butter, overworking the dough, and glazing hot scones. Cold butter, a light touch, and a short rest make the difference.
- Substitutions: Frozen cranberries work if you keep them frozen until mixing, and you can use dried cranberries if you soak them for 10 minutes first. Use 1/2 cup of dried cranberries.
- Serving ideas: Serve warm with clotted cream, salted butter, or a pot of tea or coffee. They also make a lovely addition to a holiday breakfast table.
- Storage and reheating: Keep in an airtight container for 2 days, or freeze for up to 3 months. Warm in a low oven before serving.
Frequently asked questions
Can I make these scones ahead of time?
Yes. You can freeze the shaped dough and bake it straight from the freezer. Add 2 minutes to the baking time. Baked scones also freeze well for up to 3 months.
Can I use frozen cranberries?
Yes, but keep them frozen until you mix them in, so they do not soften and colour the dough.
What is the best way to grate frozen butter?
Use the coarse side of a box grater and freeze the grated butter for 10 minutes before adding it. It stays in small pieces and gives the best texture.
Can I make the glaze thicker?
Yes. Use less orange juice, add it a little at a time, and stop when it is thick enough to coat a spoon.
