It’s getting chilly in New York and sweet comfort food recipes are on repeat. Despite baking (a lot lately!) for this blog I don’t have a sweet tooth. I bake and bake, sample a bite or three of my newest creation, take some pretty photos, and then I give my baked goods or throw them away. (RIP.) However, I made an exception with this recipe for cranberry orange scones with orange glaze. I can’t. get. enough.
Prior to making these breakfast treats, scones intimidated me. I assumed from the sloppy triangle shape they usually take on that they were hard to make. So, I was surprised when they were a cinch to make. And, I solved my aversion for sloppy treats by cutting them into circles with a fluted biscuit cutter.
(Don’t be fooled by that cup of coffee in the above photograph. It’s Diet Coke (sigh). I know. I know.)
I love the combination of cranberry and orange zest. The cranberries pack a flavor punch and the orange zest brightens the bite. The glaze adds a ton of delectable sweetness.
My husband is eliminating gluten from his diet due to an allergy, so I made these cranberry orange scones with gluten-free flour (I like this one) (left, below) and regular all-purpose flour (right, below). Other than the obvious height and rise of the scones with all-purpose flour (right), they both tasted delicious.
These scones would be perfect to bring as a hostess gift to your next holiday celebration or dinner party. Your hosts can have them for the morning after while they are still trying to recover and load those final dishes into the dishwasher. Wrap them up in a nice box with some baker’s twine and voila!
Enjoy!
PrintCranberry Orange Scones with Orange Glaze (Gluten Free Sensitive)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9-12 scones 1x
- Category: Breads and muffins
- Method: bake
Ingredients
For the scones:
- 2 cups all-purpose or 1-to-1 gluten-free flour (I like this one)
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup dried cranberries (more if preferred, to taste)
- 1 tablespoon orange zest
- 1/2 cup sour cream
- 1 large egg
For the orange glaze:
- 2 Tablespoons fresh orange juice
- 1 cup confectioners sugar
Instructions
To make the scones:
- Preheat oven to 400 degrees. Grease or line two baking sheets with parchment paper.
- In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Grate butter into flour mixture on the large holes of a box grater. Work in butter with fingers. Add cranberries and orange zest.
- In a small bowl, whisk sour cream and egg until smooth.
- Stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to form the dough into a ball. As you work with the dough, it will get warmer and it will come together easily.
- Place dough on a lightly floured surface and work into a 3/4 inch thick slab with a rolling pin. Use a 2 or 2 1/2″ fluted or round biscuit cutter to cut out 9-12 scones. Place the scone cut-outs on the prepared baking sheet, about 1 inch apart.
- Bake in preheated oven for 15-17 minutes, or until golden brown. Cool on a wire rack.
To make the orange glaze:
- Stir together confectioners sugar and orange juice in a small bowl until blended. Drizzle over cooled scones.
Keywords: orange cranberry scone breakfast brunch