Small Batch Cranberry Orange Scones Recipe

Glazed orange cranberry scone on a wood platter.

Small Batch Cranberry Orange Scones Recipe

A small batch cranberry orange scone recipe that makes irresistibly tender, flaky scones! Juicy cranberries burst into jammy goodness inside the buttery orange-scented scones. The breakfast scones are finished with a creamy caramel orange glaze for a tasty holiday treat!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast

Cuisine: American

Servings: Scones

Calories: 655kcal

Author: Erin Cernich

Equipment

Ingredients

Cranberry Orange Scones

1 cup, plus 2 tablespoons all-purpose flour
¼ cup light brown sugar
½ teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, cold and cut into cubes
6 tablespoons heavy whipping cream, cold plus more for brushing the tops
1 large egg yolk
½ teaspoon vanilla extract
2 teaspoons orange zest from half an orange
½ cup cranberries, frozen
turbinado sugar for sprinkling

Orange Glaze

2 tablespoons light brown sugar
2 tablespoons unsalted butter
½ cup powdered sugar
pinch salt
2 tablespoons orange juice from half an orange

Instructions

Cranberry Orange Scones

Pop the cold butter cubes in the freezer for 5 minutes.
In a large mixing bowl, stir together the flour, brown sugar, baking powder, and salt.
1 cup, plus 2 tablespoons all-purpose flour, ¼ cup light brown sugar, ½ teaspoon baking powder, ¼ teaspoon salt
Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour. You should still see butter chunks in the dough when you are done mixing it. Note - You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.
4 tablespoons unsalted butter, cold and cut into cubes
In a liquid measuring cup, measure 1/4 cup of heavy cream. Depending on your flour brand, humidity and weather, you may not need all 6 tablespoons. Add the egg yolk, vanilla, and orange zest. Stir with a fork to combine.
6 tablespoons heavy whipping cream, cold, 1 large egg yolk, ½ teaspoon vanilla extract, 2 teaspoons orange zest
Pour the liquid into the flour mix, along with the frozen cranberries. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened. If needed, add more heavy cream, 1 tablespoon at a time.
½ cup cranberries, frozen
Pour the dough onto your rolling mat (or lightly floured surface). Gently work the dough into a ball. It will be sticky, so you can flour your hands to make it easier. Press the dough ball into a 6-inch disc. Use a bench scraper or sharp knife to cut into 4 wedges.
Place the wedges 2 inches apart on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.
turbinado sugar
Refrigerate the scones for 10 to 15 minutes (while the oven is preheating) to rest and hydrate the dough.
Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Bake the chilled scones for 18 to 20 minutes, or until they are golden on tops and edges. Cool the scones on the baking sheet set on a wire cooling rack while you make the glaze.

Caramel Orange Glaze

In a small saucepan, add the brown sugar and butter. Heat over medium low heat until melted and a light caramel forms. This should take about 2 to 3 minutes. Do not overheat, or the caramel will be too sticky.
2 tablespoons light brown sugar, 2 tablespoons unsalted butter
In a small mixing bowl, add the caramel, powdered sugar, salt, and 1 tablespoon of orange juice. Mix until smooth. If the glaze is too thick, add more orange juice, 1 teaspoon at a time - or to reach your desired glaze consistency.
½ cup powdered sugar, pinch salt, 2 tablespoons orange juice
Drizzle the glaze generously over the scones. Leftover (glazed or un-glazed) scones can be stored covered at room temperature for up to 2 days. Beyond that, and they may start to dry out.

Notes

Serving Size - This is a small batch recipe that can be doubled.
Chill Before Baking - I recommend chilling the cut scones for 10 to 15 minutes to let the dough rest and hydrate. Otherwise, the scones my be extra crumbly.
Frozen Cranberries - Since we use cold butter and cream, I prefer to use frozen cranberries as well. They will help keep the dough cold! However, fresh or even dried cranberries will work.
Caramel Orange Glaze - The caramel adds richness and flavor to the glaze. You can omit the caramel (butter and brown sugar), and make a simple glaze with powdered sugar and orange juice.
Orange Flavor - I recommend only orange zest in the scones. Adding juice will add too much liquid. To increase the orange flavor, add more zest. You can also add zest to the glaze.
Overnight Instructions - To make the night before, prepare to step 7, cover the scones and refrigerate, then follow the instructions to bake.
Freezing Baked Scones - The baked un-glazed and cooled scones can be frozen for up to 3 months. Gently place in a sealed freezer bag. Thaw at room temperature and glaze.

Nutrition