Cranberry Orange Maple Scones (Print)

Tender scones with cranberries and orange zest, finished with a sweet maple glaze. Perfect for breakfast or tea.

# Components:

→ Dry Components

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Components

05 - 1/2 cup cold unsalted butter, cubed
06 - 1/2 cup heavy cream, plus additional for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1 tablespoon finely grated orange zest
10 - 1 cup fresh or frozen cranberries, halved

→ Maple Glaze

11 - 1 cup sifted powdered sugar
12 - 2 tablespoons pure maple syrup
13 - 1-2 tablespoons milk or cream

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
03 - Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, vanilla extract, and orange zest. Pour this wet mixture over the dry ingredients and gently mix until just combined. Be careful not to overmix.
05 - Carefully fold in the halved cranberries into the dough, ensuring not to overwork the mixture.
06 - Turn the dough out onto a lightly floured surface. Pat the dough into a circle approximately 1 inch (2.5 cm) thick. Cut the circle into 8 equal wedges.
07 - Transfer the cut scone wedges to the prepared baking sheet. Brush the tops of the scones with a small amount of additional heavy cream to achieve a golden finish.
08 - Bake for 16–18 minutes, or until the scones are golden brown and have set. Remove from the oven and let them cool on a wire rack.
09 - For the glaze, whisk together the sifted powdered sugar, pure maple syrup, and enough milk or cream to achieve a thick yet pourable consistency. Drizzle the glaze evenly over the completely cooled scones.

# Expert Advice:

01 -
  • Ready in under 40 minutes from start to finish
  • Uses simple pantry staples you likely already have
  • Perfectly balanced flavors that aren't overly sweet
  • Impressive enough for guests but easy enough for beginners
02 -
  • These scones freeze beautifully before baking
  • They taste best when eaten within a few hours of baking
  • The dough should be handled minimally for the most tender results
  • Cold ingredients are the secret to flaky texture
03 -
  • The true secret to bakery quality scones is keeping everything cold until the moment they hit the oven. I even chill my mixing bowl and flour in the freezer for 15 minutes before starting.
  • If your kitchen is particularly warm or you find the butter softening too quickly during preparation pop the entire bowl of mixed ingredients into the refrigerator for 15 minutes before shaping. This extra step makes all the difference between good scones and truly exceptional ones.

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