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Cranberry Orange Scones with Vanilla Cream Glaze

Cranberry Orange Scones with Vanilla Cream Glaze
  • Meal


  • Cusine



2 cups all-purpose flour

8 Tbsp granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

8 Tbsp unsalted butter

1/3 cup sour cream

1/3 cup + 1 Tbsp heavy cream

1 large egg

1 tsp vanilla extract

1 Tbsp orange zest

1 cup fresh cranberries, diced into halves

1 cup powdered sugar

2 Tbsp heavy cream

1 Tbsp milk

1/2 tsp vanilla extract


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.