Cranberry Orange Maple Scones
Deliciously soft and flaky scones featuring tart cranberries, zesty orange, and sweet maple glaze, perfect for any occasion.
Ingredients
For the Scones
- 2 cups all-purpose flour High-quality flour recommended.
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed Make sure the butter is cold for flakiness.
- ½ cup heavy cream Plus additional for brushing.
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely grated orange zest Fresh zest is best.
- 1 cup fresh or frozen cranberries, halved If using frozen, do not thaw.
For the Glaze
- 1 cup sifted powdered sugar
- 2 tablespoons pure maple syrup For added sweetness.
- 1-2 tablespoons milk or cream Adjust for desired consistency.
Instructions
Preparation
- Start by gathering all your ingredients on the counter.
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture and cut in until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and orange zest.
- Pour the wet mixture over the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in the halved cranberries carefully.
- Turn the dough out onto a lightly floured surface and pat into a circle about 1 inch thick.
- Cut the dough into 8 equal wedges.
- Transfer to a baking sheet and brush the tops with additional heavy cream.
- Bake for 16-18 minutes until golden brown. Cool on a wire rack.
- Prepare the glaze by whisking together powdered sugar, maple syrup, and milk or cream until smooth.
- Drizzle the glaze over cooled scones before serving.
Notes
For a dairy-free option, use coconut cream instead of heavy cream and dairy-free butter alternatives. For gluten-free, select a gluten-free flour blend with xanthan gum.