Description

There’s something undeniably comforting about the aroma of freshly baked scones filling the kitchen, especially on a crisp morning or during a cozy afternoon. Cranberry Orange Scones with Maple Glaze combine tender, buttery scones with tart cranberries, bright orange zest, and a sweet maple drizzle. Inspired by seasonal flavors, this recipe is perfect for holiday breakfasts, brunch gatherings, or simply enjoying a warm treat with a cup of tea or coffee. Each bite offers a delightful balance of sweet, tart, and citrusy flavors that make these scones a standout on any table.

Ingredients

Scale

For the Scones:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup dried or fresh cranberries
Zest of 1 large orange
2/3 cup heavy cream
1 large egg
1 teaspoon vanilla extract

For the Maple Glaze:

1 cup powdered sugar
2–3 tablespoons pure maple syrup
1–2 teaspoons milk or heavy cream (to adjust consistency)

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure even baking and easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to distribute the leavening agents evenly.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Stir in the cranberries and orange zest, ensuring they are evenly distributed throughout the dough.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. Gradually add this mixture to the dry ingredients, stirring gently until a dough forms. Avoid overmixing to keep the scones light and tender.
Turn the dough onto a lightly floured surface and knead gently a few times until it comes together. Pat into a circle about 1 inch thick and cut into 8 wedges or preferred shapes.
Transfer the scones to the prepared baking sheet, spacing them 1–2 inches apart. Bake for 18–22 minutes, or until golden brown on top.
While the scones cool slightly, prepare the glaze by whisking powdered sugar and maple syrup until smooth. Adjust the consistency with milk or heavy cream if needed.
Drizzle the glaze over the slightly cooled scones using a spoon or piping bag. Allow to set for 10–15 minutes before serving.
Serve warm or at room temperature with tea, coffee, or hot chocolate.

Notes

Use cold butter and chilled cream for flaky scones.
Do not overmix the dough to maintain tenderness.
Scones can be stored in an airtight container at room temperature for 2–3 days or frozen unglazed for longer storage.
Glaze can be adjusted for sweetness and consistency according to preference.

Prep Time: 20 minutes
Cook Time: 20 minutes