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Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, coarse salt, and 1 tablespoon of orange zest.

Add the cold, cubed unsalted butter to the dry mixture. Using your hands, press the butter into the flour until a coarse crumb texture is achieved.

Stir in the fresh cranberries until evenly distributed. Create a well in the center of the mixture.

In a separate small bowl, whisk together the large egg and vanilla extract. Then, whisk in the heavy cream until fully combined.

Pour the wet mixture into the well of the dry ingredients. Stir with a wooden spoon until just combined, being careful not to overmix. The dough will be very wet and sticky.

Turn the dough out onto a lightly floured work surface. Gently fold the dough together just a few times until it comes together, adding extra flour as needed to manage stickiness. Pat the dough into a 1-inch thick circular shape.

Using a knife or a bench scraper, cut the circular dough into 8 equal wedges. Place the scone wedges on the prepared parchment-lined baking sheet, ensuring there is space between each scone.

Bake for 14 to 18 minutes, or until the scones are golden on the bottom and cooked through.

While the scones cool, prepare the orange glaze. In a bowl, whisk together the powdered sugar, 1 tablespoon of orange zest, 1 teaspoon of orange juice, and 2 tablespoons of heavy cream. If the glaze is too thick, add additional heavy cream or orange juice one tablespoon at a time until a thick but pourable consistency is achieved.

Once the scones have cooled, dunk the top of each scone into the prepared orange glaze. Return them to the parchment-lined baking sheet to allow the glaze to set and harden completely.


Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, coarse salt, and 1 tablespoon of orange zest.

Add the cold, cubed unsalted butter to the dry mixture. Using your hands, press the butter into the flour until a coarse crumb texture is achieved.

Stir in the fresh cranberries until evenly distributed. Create a well in the center of the mixture.

In a separate small bowl, whisk together the large egg and vanilla extract. Then, whisk in the heavy cream until fully combined.

Pour the wet mixture into the well of the dry ingredients. Stir with a wooden spoon until just combined, being careful not to overmix. The dough will be very wet and sticky.

Turn the dough out onto a lightly floured work surface. Gently fold the dough together just a few times until it comes together, adding extra flour as needed to manage stickiness. Pat the dough into a 1-inch thick circular shape.

Using a knife or a bench scraper, cut the circular dough into 8 equal wedges. Place the scone wedges on the prepared parchment-lined baking sheet, ensuring there is space between each scone.

Bake for 14 to 18 minutes, or until the scones are golden on the bottom and cooked through.

While the scones cool, prepare the orange glaze. In a bowl, whisk together the powdered sugar, 1 tablespoon of orange zest, 1 teaspoon of orange juice, and 2 tablespoons of heavy cream. If the glaze is too thick, add additional heavy cream or orange juice one tablespoon at a time until a thick but pourable consistency is achieved.

Once the scones have cooled, dunk the top of each scone into the prepared orange glaze. Return them to the parchment-lined baking sheet to allow the glaze to set and harden completely.
