There’s something almost magical about pulling a tray of golden scones from the oven, the warm, buttery scent filling your kitchen before you’ve even had your first sip of coffee. These small batch cranberry orange glazed scones are exactly the kind of recipe that makes a quiet morning feel a little more special. Tender and fluffy on the inside with just the right amount of crisp on the outside, each bite delivers a perfect balance of tart cranberries and bright citrus, without the sugar overload.
Whether you’re treating yourself on a slow weekend morning or looking for an afternoon pick-me-up that actually feels like a treat, these scones come together so simply and elegantly, you’ll wonder why you ever bought them from a bakery.
My simple strawberry rhubarb freezer jam goes great with plain drop scones, small-batch cinnamon streusel muffins, and creamy raspberry cream cheese muffins are more tasty quick bread recipes to try. Try these 13 easy breakfast recipes.
Ingredients Notes
- Both granulated white sugar for the scones and powdered confectioner sugar for the glaze.
- Frozen Cranberries or dried ones can be used.
- Orange juice, use fresh squeezed orange juice with orange zest or a bottled juice is okay.
- Greek plain yogurt is the secret to these fluffy scones.
- Use whole or reduced fat Milk, the milk should be cold.
How to Make Fluffy Scones
Preheat the oven to 400 degrees Fahrenheit and place the oven rack in the middle.
The flour, sugar, baking soda, and salt are in a large measuring cup. Add the butter and use the tines of a fork to mix until the flour has a coarse texture.
In a small glass mix the yogurt, 1 tablespoon of orange juice, and milk. Add to the flour mixture, and using a rubber spatula mix until a dough ball begins to form, about 30 seconds. Fold in the cranberries.
Turn the dough onto a lightly floured pastry board or parchment-lined cutting board and knead for 5-10 seconds, forming it into a ball. The dough will be sticky. Shape the dough into a disc about 6 inches in diameter and about 3/4 inches thick.
Cut the dough into 4 even pieces. Line a baking sheet with parchment paper, and transfer the wedges to the prepared baking sheet, and chill in the refrigerator for about 15 or twenty minutes before baking.
Bake for 18-20 minutes until they begin to brown. Test by inserting a cake tester or toothpick into the middle of the scone, if it comes out clean the scones are ready.
Remove from oven and cool for a few minutes then drizzle with the glaze.
Variations and Substitutions
- The frozen cranberries cook up beautifully in this recipe. However, you can use an equal amount of fresh cranberries. If using fresh, chop them up a bit before adding them to the batter
- You can substitute equal amounts of cream for the yogurt and milk.
- For a festive glaze, make a combination of powdered sugar, dark rum, and vanilla extract.
- Sprinkle with turbinado sugar and leave the glaze off the scones. Turbinado sugar with a subtle caramel flavor.
Tips for Making Perfect Scones
- The wet ingredients such as butter and milk should be cold, and are essential for achieving a light and flaky texture in scones.
- Over mixing the dough can lead to tough and dense scones. Mix the ingredients just until they come together and form a cohesive dough. Avoid excessive stirring or kneading.
- Use a light touch: When handling the dough, use a light touch. This helps prevent the development of gluten and ensures tender scones. Pat the dough gently and avoid pressing it down too firmly.
- If you’re adding fruits, chocolate chips, or other ingredients to your scones, fold them in gently at the end. Be careful not to over mix or crush the add-ins, as this can affect the texture of the scones.
- Bake on parchment paper: Place your scones on a baking sheet lined with parchment paper. This prevents sticking and helps with even browning.
- Before baking, brush the tops of the scones with a beaten egg or cream. This adds a beautiful shine and helps them develop a golden brown color.
Scones are traditionally meant to have a tender and crumbly texture, rather than being dry or moist. They should not be overly dry or crumbly, but they shouldn’t be excessively moist or doughy either. A well-made scone strikes a balance between being slightly dry and crumbly on the outside while still maintaining a moist and tender interior.
Cranberry Orange Scones
Ingredients
Recipe Directions
- Preheat oven to 400°F and place oven rack in the middle.
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- Add the butter and use the tines of a fork to mix until flour has a coarse texture.
- In a small glass, mix the yogurt, 1 tablespoon of orange juice, and milk. Add to the flour mixture, and using a rubber spatula, mix until a dough ball begins to form, about 30 seconds. Fold in the cranberries.
- Turn the dough onto a lightly floured pastry board or parchment-lined cutting board and knead for 5-10 seconds, forming it into a ball. The dough will be sticky.
- Shape the dough into a disc about 6 inches in diameter and about ¾ inch thick.
- Cut the dough into 4 even wedges.
- Transfer the wedges to a parchment-lined baking sheet and refrigerate to chill the unbaked scones for about 15-20 minutes.
- Bake for 18-20 minutes until they begin to brown. Test by inserting a cake tester or toothpick into the middle of the scone; if it comes out clean, the scones are ready.
- Remove from oven and cool for at least 10 minutes before glazing.
- While the scones cool, whisk together the sugar, orange juice, and vanilla extract in a small measuring cup.
- Drizzle the orange glaze lightly over the top of each cooled scone, dividing evenly among the 4 scones.
Nutrition
Notes
Mix the ingredients just until they come together and form a cohesive dough. Don’t over-mix.
Gently fold in extras like fruit or chocolate chips.
If using dried cranberries, you may want to reduce the amount slightly (to 3 tablespoons) as they are more concentrated in flavor.
Place your scones on a baking sheet lined with parchment paper to prevent sticking.
Your Private Recipe Notes
How to Freeze Unbaked Scones
I like to make a small batch and freeze two for baking later. Follow these steps to freeze unbaked scones:
- Prepare the scone dough according to the recipe.
- Shape the dough into individual scones, as you would if you were ready to bake them.
- Place the shaped scones on a baking sheet lined with parchment paper or a silicone mat. Make sure they are not touching each other.
- Put the baking sheet with the scones into the freezer and allow them to freeze until solid, which typically takes a few hours.
- Once the scones are frozen, transfer them into a freezer-safe container or a Ziploc bag. Label the container with the date and the type of scones.
- Place the container back in the freezer.
When you’re ready to bake the scones, there’s no need to fully thaw them beforehand. Preheat your oven, take out the desired number of frozen scones from the freezer, and arrange them on a baking sheet lined with parchment paper. Allow them to thaw at room temperature for about 10-15 minutes while the oven preheats. Then, bake them according to your recipe’s instructions, adding a few extra minutes to account for the frozen state.
By freezing unbaked scones, you can enjoy freshly baked treats whenever you want without going through the entire preparation process each time.
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