Glazed Cranberry Orange Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Sugar: Adds sweetness to the scones and helps with browning.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and flakiness to the scones.

Fresh cranberries: Provides a tart contrast to the sweet scone dough.

Orange zest: Adds a bright, citrusy flavor to the scones.

Heavy cream: Adds moisture and richness to the dough.

Powdered sugar: Used to make the sweet glaze that tops the scones.

Orange juice: Combines with powdered sugar to create the glaze.

When cutting in the cold, cubed butter into the flour mixture, use a pastry cutter or two knives to ensure the butter remains cold and forms small, pea-sized pieces. This technique helps create a flaky texture in the scones. Additionally, handle the dough as little as possible to avoid overworking it, which can lead to tough scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the liquid in the recipe slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and provides a different flavor and texture.

• fresh cranberries - Substitute with dried cranberries: Dried cranberries can be used if fresh are not available, but they are sweeter and less tart.

• orange zest - Substitute with lemon zest: Lemon zest provides a similar citrus flavor, though it will be slightly different in taste.

• heavy cream - Substitute with coconut cream: Coconut cream can be used for a dairy-free option and adds a subtle coconut flavor.

• powdered sugar - Substitute with granulated sugar blended into powder: Blend granulated sugar in a blender until it reaches a powdered consistency.

• orange juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it will be slightly more tart.

• Allow the scones to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer them warm, reheat in a preheated oven at 350°F (175°C) for about 5 minutes.

• To extend their freshness, store the scones in the refrigerator. Use an airtight container or wrap them individually in plastic wrap. They will stay fresh for up to a week. Reheat in the oven or microwave before serving.

• For freezing, first ensure the scones are completely cooled. Wrap each scone tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the scones at room temperature for a few hours or overnight in the refrigerator. Reheat in a 350°F (175°C) oven for about 10 minutes to regain their freshly baked texture.

• If you prefer to freeze the scones before glazing, follow the same wrapping and freezing instructions. Prepare the glaze fresh when you are ready to serve, and drizzle over the warmed scones.

• For an extra touch of freshness, consider adding a bit of extra orange zest to the glaze after reheating the scones. This will enhance the citrusy aroma and flavor, making them taste as if they were just baked.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover glazed cranberry orange scones on a baking sheet lined with parchment paper.
  3. Cover the scones loosely with aluminum foil to prevent the glaze from melting too much.
  4. Heat in the oven for about 10-15 minutes or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes if you want to crisp up the edges slightly.
  6. Let them cool for a minute or two before serving to allow the glaze to set again.

• Microwave Method:

  1. Place a glazed cranberry orange scone on a microwave-safe plate.
  2. Cover the scone with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the scone and continue to heat in 10-second intervals until warmed through.
  5. Allow it to sit for a minute before enjoying, as the glaze may be hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the glazed cranberry orange scones on the toaster oven tray.
  3. Cover them loosely with aluminum foil to protect the glaze.
  4. Heat for about 8-10 minutes or until warmed through.
  5. Remove the foil for the last 2 minutes if you prefer a slightly crispier texture.
  6. Let them cool for a minute before serving.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the glazed cranberry orange scones in the skillet.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. Remove from the skillet and let them cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the glazed cranberry orange scones in the air fryer basket, making sure they are not touching.
  3. Heat for about 5-7 minutes or until warmed through.
  4. Check halfway through to ensure the glaze is not melting too much.
  5. Let them cool for a minute before serving.

• Oven: Used to bake the scones at the specified temperature until they are golden brown.

• Baking sheet: A flat sheet used to place the scone wedges on for baking.

• Parchment paper: Lining for the baking sheet to prevent the scones from sticking.

• Large mixing bowl: Used to combine the dry ingredients and later mix in the wet ingredients.

• Whisk: Used to mix together the flour, sugar, baking powder, and salt.

• Pastry cutter: Used to cut in the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.

• Zester: Used to zest the orange for the recipe.

• Measuring cups: Used to measure out the flour, sugar, heavy cream, and powdered sugar accurately.

• Measuring spoons: Used to measure out the baking powder, salt, and orange juice.

• Spatula: Used to stir in the cranberries and orange zest.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while kneading and shaping.

• Knife: Used to cut the dough into 8 wedges.

• Cooling rack: Used to cool the scones after baking.

• Small mixing bowl: Used to prepare the glaze by whisking together powdered sugar and orange juice.

• Whisk (for glaze): Used to mix the powdered sugar and orange juice to create the glaze.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut in the butter by pulsing it with the dry ingredients in a food processor.

Freeze the butter: Grate frozen butter instead of cubing it to save time and ensure it blends evenly.

Prepare glaze in advance: Mix the glaze ingredients while the scones are baking to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick transfer of scones.