Cranberry Orange Scones with Vanilla Cream Glaze

11.28.2014

Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy

Wow what a day yesterday! Thanksgiving is always amazing but seriously is it a lot of work. But now it’s time to just relax, do some simple baking and dive into these easy to make scones! I have the feeling a lot of you might have extra cranberries sitting around, so here’s a perfect use for them!

Normally I’m not a big scones fan, when I’ve gotten them at bakeries I think of them more as dry hockey pucks that need to be soaked in some sort of drink to become edible. These however are completely moist and flavorful all on their own! Party in your mouth right here :). The tartness of the berries is perfectly complimented by the sweet vanilla flavor in both the scones and the cream glaze, and I love how well the orange pairs with the cranberry. My favorite cranberry sauce is actually made with a fair amount of orange zest and juice (this here). The two were just meant to be together, and you and these scones – just meant to be together! You are going to love them!

Happy baking!

cranberriesCranberry Orange Scones with Vanilla Glaze | Cooking Classy

Cranberry Orange Scones with Vanilla Cream Glaze

Cranberry Orange Scones with Vanilla Cream Glaze

Ingredients

  • 2 cups (277g) all-purpose flour
  • 8 Tbsp granulated sugar, divided
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter, frozen
  • 1/3 cup sour cream
  • 1/3 cup + 1 Tbsp heavy cream, divided
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp orange zest
  • 1 (heaping) cup fresh cranberries, diced into halves
  • Glaze
  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
  • 1 Tbsp milk
  • 1/2 tsp vanilla extract

Directions

  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
  • In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps. In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
  • Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream. Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
  • For the glaze:
  • In a mixing bowl whisk together all glaze ingredients until well blended.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2014/11/cranberry-orange-scones-vanilla-cream-glaze/

Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy Cranberry Orange Scones with Vanilla Cream Glaze | Cooking Classy

28 comments

  • Katrina @ Warm Vanilla Sugar: These are so festive!! Just love the cran-orange combo :) November 28, 2014 at 1:04pm Reply

  • Anna @ Crunchy Creamy Sweet: I could eat these scones for breakfast, lunch and dinner! Love them! November 28, 2014 at 2:01pm Reply

  • Sam @ Pancakewarriors: Yum I used to work at a coffee shop that made scones with these flavors. They were my fav!! I’d love to recreate that memory with these. Thanks for sharing!! November 28, 2014 at 2:41pm Reply

  • Laura (Tutti Dolci): Gorgeous scones, I love anything cranberry orange and that glaze – so good! :) November 28, 2014 at 8:12pm Reply

  • Teresa: I just want to pop one of these jewels in my mouth right now! Look so scrumptious. November 28, 2014 at 9:50pm Reply

  • ATasteOfMadness: These scones are gorgeous! I need to try the cranberry orange combo! November 28, 2014 at 9:59pm Reply

  • Sarah @ bonjoursucre: Wow these look great – so festive! November 28, 2014 at 11:57pm Reply

  • Samantha: I made these tonight and they are AMAZING! My family loves them. November 30, 2014 at 9:26pm Reply

    • Jaclyn: I’m so glad your family loved them Samantha! Thanks for your feedback! December 1, 2014 at 12:14am Reply

  • hasna CHAFIK: In my country, fresh cranberries are not available can we use raspberry in stead off. December 1, 2014 at 3:07am Reply

    • Jaclyn: Raspberries should be great too, just be gentle with them when folding into the batter because they’ll mash easily. December 1, 2014 at 8:31am Reply

  • Jessica: Jaclyn, these look beautiful, perfect for the holidays! December 2, 2014 at 1:06pm Reply

    • Jaclyn: Thanks Jessica! December 2, 2014 at 4:56pm Reply

  • Karen: I plan on making these tomorrow morning and looking over the recipe something confuses me. The ingredient list states 1/3 cup + 1 Tbsp heavy cream, divided. But the recipe doesn’t refer to the heavy cream being divided. Can someone please clarify? Thanks December 6, 2014 at 7:34pm Reply

    • Jaclyn: Sorry I forgot to list the 1 tbsp is brushed over top before baking. Added above thank you!! December 7, 2014 at 6:34pm Reply

  • Virginia Rogers: do you have a suggestion for making these with frozen cranberries? December 9, 2014 at 12:16pm Reply

  • Fiona Smallcorn: These are really yummy thanks. A great way of using fresh cranberries. Have shared the recipe on my FB page and credited you. My husband and daughter love them too. December 23, 2014 at 7:16am Reply

  • Dawn: These scones have the loveliest, lightest texture ( must be the sour cream). I made these for Christmas Eve breakfast and my six-year-old proclaimed it “the best breakfast ever.” December 24, 2014 at 7:59am Reply

  • Sandy Fritz: Made these yesterday and they were delicious !!! First time I’ve ever made scones and they turned out perfect. Will be making these again, thanks for the recipe. December 29, 2014 at 5:56am Reply

  • Jocelyn: These are wonderful! I used cranberries I had frozen from Christmas time, and they worked great. I mixed them in to the flour mixture before adding the wet ingredients. This recipe is definitely going into my file! February 17, 2015 at 8:37am Reply

    • Jaclyn: Thanks for the positive review Jocelyn! So glad you loved them! February 18, 2015 at 1:43pm Reply

  • Shanta: Could I substitute dried cranberries or do I need to use fresh? May 12, 2015 at 9:46pm Reply

    • Jaclyn: That should work fine too. I hope you love them! May 12, 2015 at 10:48pm Reply

  • Sandy Fritz: First time I’ve ever made a scone and the turned out wonderful. Now I want to make them again and can’t find fresh cranberries, will frozen work just as well? I’m making for a District meeting so I really want them to turn out well. Can you help me ??????? September 30, 2015 at 6:55am Reply

  • Sandy Fritz: Sorry, I just noticed your previous comments, I will try frozen. Thanks again for a wonderful recipe!!! September 30, 2015 at 6:58am Reply

  • Barbara: I made these for the first time today (first time making scones too). Mine were definitely not as pretty but were totally tasty!! I added orange juice and zest to the glaze too!! To die for!!! Thank you!! November 23, 2015 at 5:23pm Reply

    • Becky: Barbara – I followed this tip and added just a touch of juice and orange zest to my glaze when making these today and they turned out beautifully! Thank you!

      I also pulsed the butter in with a food processor instead of grating it to save time – still yummy. December 1, 2015 at 2:42pm Reply

  • Debbi: Can I make scones disc cut and ready to bake day before before? Cut and wrap in plastic wrap then take out of fridge and bake in am? September 3, 2016 at 8:07am Reply

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