Our Glazed Cranberry Orange Scones were a huge hit at last week’s Mull It Over release and Steak Night. Check out the recipe below to make for family parties and gatherings this holiday season. Shop this season’s Mull It Over by clicking here.

Ingredients

  • 2 cups  all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons orange zest (about 1 orange)
  • 1/2 cup  unsalted butter, frozen
  • 1/2 cup  heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup of frozen cranberries*
  • optional: 1 Tablespoon heavy cream and coarse sugar

Orange Glaze

  • 1 cup confectioners’ sugar
  • 2–3 Tablespoons Fresh orange juice

Instructions

  1. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, and the vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. While the scones are chilling, preheat the oven to 400°F.
  7. Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
  9. Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.

Note: Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.