Cranberry Orange Scones
Buttery, tender scones studded with fresh cranberries and orange zest, finished with a sweet orange glaze. Batch yield: 12 glazed scones, made from two rounds cut into six wedges each. One serving: 1 glazed scone, approximately 95 g after baking and glazing. Allow approximately 144 minutes from starting to ready-to-eat scones. Prep time means all non-oven elapsed time: 25 minutes measuring, mixing and shaping, 25 minutes initial chilling, 30 minutes cooling after the final batch, 5 minutes making and applying glaze, and 15 minutes glaze setting. Active preparation totals 30 minutes. Cooling_minutes includes the 15-minute glaze-setting period. Oven preheating overlaps the initial chill. The second tray chills for an additional 22 minutes while the first bakes, and the first batch cools during the second bake; these overlapping periods are not counted twice. Cook time is two sequential batches of approximately 22 minutes each. Butter is used cold, so no softening time is needed. Appliances: Oven; Refrigerator. Equipment: Two 33 × 23 cm baking trays; Baking parchment; Digital kitchen scales; Measuring jug; Large mixing bowl; Two small bowls; Fine grater; Knife; Chopping board; Whisk; Fork; Pastry brush; Wire cooling rack; Fine sieve; Spoon. Allergens: Contains wheat (gluten), milk and egg. Check packaged ingredients for additional allergen declarations. Nutrition is estimated per glazed scone, including an equal share of all the glaze. Storage: Once completely cool and the glaze has set, store airtight at cool room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze individually wrapped scones in an airtight container for up to 2 months. Thaw wrapped at room temperature for 1–2 hours. The glaze may soften or become tacky after refrigeration or freezing.
100 min
Prep
44 min
Cook
12
Serves
277
Calories
Macros · per serving
5g protein
45g carbs
9g fat
Ingredients
For 12 servings
- 390 g Plain all-purpose flour
- 80 g Caster or granulated sugar
- 15 g Baking powder
- 3 g Fine salt
- 8 g Finely grated orange zest
- 115 g Cold unsalted butter
- 150 g Fresh cranberries
- 190 ml Whole milk
- 1 whole egg Large egg
- 120 g Icing sugar
- 25 ml Orange juice
Instructions
- 1
Line two 33 × 23 cm baking trays with baking parchment. Reserve 15 g of the flour for shaping and 10 ml of the milk for brushing. Cut the butter into small cubes and keep it cold; it does not need softening. Roughly chop the cranberries, leaving some larger pieces.
- 2
Rub the orange zest into the sugar with your fingertips until fragrant. Whisk in the remaining 375 g flour, baking powder and salt. Add the cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized butter pieces. Stir in the cranberries.
- 3
In a separate bowl, whisk the egg with the remaining 180 ml milk. Pour into the flour mixture and stir with a fork just until a shaggy, slightly sticky dough forms. Press any loose flour into the dough with your hands; do not beat or knead it smooth.
- 4
Dust the work surface with the reserved flour. Turn out the dough and gently fold it over itself twice. Divide into two equal portions, approximately 540 g each. Pat each portion into an 18 cm round, about 2.5 cm thick. Cut each round into six equal wedges. Transfer six wedges to each prepared tray, leaving at least 2 cm between them. The measuring, mixing and shaping should take about 25 minutes in total.
- 5
Refrigerate both trays for 25 minutes. Meanwhile, preheat the oven to 210°C/410°F conventional or 190°C/375°F fan, with a shelf in the middle.
- 6
Brush the tops of the first six scones with half the reserved milk. Bake on the middle shelf for approximately 22 minutes, until risen and golden, with lightly browned bases and sides that look dry rather than doughy. Immediately brush the second batch with the remaining milk and bake it on the same shelf for approximately 22 minutes. Total sequential oven time is about 44 minutes.
- 7
Let each batch stand on its tray for 5 minutes before transferring to a wire rack. Allow the second batch a further 25 minutes on the rack, or until completely cool; the first batch cools while the second batch bakes. Do not glaze warm scones.
- 8
Sift the icing sugar into a small bowl and stir in the orange juice until smooth and thick but pourable. Drizzle all the glaze evenly over the 12 cooled scones, allowing about 5 minutes to mix and apply it. Leave uncovered for 15 minutes for the glaze to set before serving or storing.
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