There’s something magical about pulling a batch of warm Cranberry Orange Scones with Maple Glaze from the oven—that first whiff of citrus and maple stops everyone in their tracks. I’ve been perfecting this recipe for years, ever since my first bakery job where I learned that the secret to truly special scones lies in that perfect balance: tart cranberries popping against sweet orange zest, all wrapped up in a tender crumb and finished with that dreamy maple drizzle. These aren’t just breakfast treats; they’re little edible hugs that make any morning feel like a special occasion. Trust me, once you try this combination of flavors and textures, you’ll understand why it’s become my most requested recipe from friends and family alike!
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Why You’ll Love These Cranberry Orange Scones with Maple Glaze
These scones aren’t just delicious – they’re downright addictive! Here’s why they’ve become my go-to recipe for every occasion:
- Faster than a coffee run: From bowl to table in under 35 minutes (yes, I’ve timed it!)
- Texture heaven: Crisp golden edges give way to a tender, buttery interior packed with juicy cranberries
- Flavors that sing: The bright orange zest cuts through the maple’s sweetness perfectly
- Brunch superstar: Always the first plate emptied at gatherings (I bring extras now)
- Gift-perfect: Wrap them in parchment with twine – instant happy faces guaranteed
Seriously, these scones have converted even the “I don’t do breakfast” people in my life!
Ingredients for Cranberry Orange Scones with Maple Glaze
Gathering the right ingredients makes all the difference with these scones. Here’s exactly what you’ll need, broken down so you can measure everything out before starting:
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled – no packing!)
- 1/3 cup granulated sugar
- 1 tablespoon baking powder (yes, a full tablespoon!)
- 1/2 teaspoon fine sea salt
Butter & Mix-Ins
- 1/2 cup (1 stick) unsalted butter, cold and cubed into 1/2-inch pieces (I pop mine in the freezer for 10 minutes first)
- 1/2 cup dried cranberries (look for plump ones without added sugar)
- 1 tablespoon packed orange zest (from about 1 large orange – scrub it well first!)
Wet Ingredients
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg (cold from the fridge)
- 1 teaspoon pure vanilla extract
Maple Glaze
- 1/2 cup powdered sugar, sifted
- 2 tablespoons pure maple syrup (the real stuff – we’ll talk about why below)
- 1 tablespoon milk (any kind – I use whole)
Ingredient Notes & Substitutions
Over years of testing, I’ve learned some ingredient tricks that make or break these scones:
Cold butter is non-negotiable – those little butter chunks create steam pockets during baking for the flakiest texture. If your kitchen’s warm, freeze the cubed butter for 15 minutes before using.
Dried vs fresh cranberries: While I love dried for their concentrated flavor and no-mess prep, fresh cranberries work too (just chop them coarsely and toss with 1 tbsp of the sugar to balance their tartness).
Real maple syrup matters in the glaze – the imitation stuff gives a weird aftertaste. In a pinch, you can use honey, but reduce the milk since it’s thinner.
Dairy-free option: Swap the butter for frozen coconut oil (same measurement) and use coconut cream instead of dairy cream. The texture changes slightly, but they’re still delicious!
How to Make Cranberry Orange Scones with Maple Glaze
Okay, roll up those sleeves – let’s make some magic happen! I’ll walk you through each step just like Grandma taught me, with all those little “aha” moments that make these scones extra special:
- Preheat your oven to 400°F (200°C) – no cheating on this temperature! That initial blast of heat helps our scones rise tall.
- Whisk dry ingredients in your largest bowl. I like to aerate the flour by giving it a good fluff with the whisk before measuring – makes the scones lighter.
- Cut in the cold butter using a pastry cutter or two forks. You want pea-sized lumps – stop when the mixture looks like crumbly sand with visible butter bits. (This takes me about 90 seconds of vigorous cutting!)
- Toss in cranberries and zest – coat them in the flour mixture so they distribute evenly without sinking.
- Make a well in the center. Whisk wet ingredients separately, then pour into the well. Use a fork to gently incorporate – the dough will look shaggy at first, and that’s perfect!
- Turn onto floured surface and knead just 4-5 times until it comes together. Overworking = tough scones, so resist the urge!
- Pat into an 8-inch circle about 3/4-inch thick – I use my hands to press outward evenly rather than rolling. Cut into 8 wedges like a pizza.
- Brush with cream for that gorgeous golden top. Bake 15-18 minutes until bottoms are lightly browned and tops spring back when gently pressed.
Shaping and Baking Tips
Parchment paper is your best friend here – no sticking disasters! When shaping, think “gentle but firm” with the dough. If it feels sticky, dust your hands lightly with flour. The scones are done when you smell that heavenly orange-maple aroma and see tiny cracks forming on top.
Making the Maple Glaze
The glaze should coat the back of a spoon thickly but still drip slowly. Start with 1 tbsp milk – you can always add more drop by drop! Too thin? Add powdered sugar 1 tsp at a time. Drizzle while scones are slightly warm so it sets with that perfect glossy finish.
Tips for Perfect Cranberry Orange Scones with Maple Glaze
After making these scones more times than I can count (and learning from plenty of happy accidents!), here are my can’t-live-without tricks:
- Chill the dough for 10 minutes if your kitchen feels warm – cold ingredients mean flakier layers
- Zest oranges first before juicing them – it’s easier to get that bright citrus flavor without wrestling with a slippery fruit
- Store glaze separately if prepping ahead – just whisk it together but wait to drizzle until serving for maximum freshness
- Use a sharp knife when cutting wedges – clean cuts help the scones rise evenly without jagged edges
- Freeze unbaked scones on a tray before transferring to bags – they’ll bake up perfectly straight from frozen (add 2-3 extra minutes)
These little touches make all the difference between good scones and “wow-I-need-another-one” scones!
Serving and Storing Cranberry Orange Scones with Maple Glaze
Nothing beats pulling these scones straight from the oven – that first bite when they’re still slightly warm, with the maple glaze just starting to set? Absolute perfection! If you can resist eating them all immediately (no judgment if you can’t), here’s how to keep them tasting their best:
For serving: Let them cool just long enough so you don’t burn your fingers – about 5 minutes. That’s when the cranberries are still bursting with warmth and the glaze forms that irresistible shiny shell. I love splitting mine open and watching the steam escape while the butter melts into all those craggy layers.
To reheat: Pop day-old scones in a 300°F oven for 5-8 minutes to bring back that fresh-baked magic. For a quick fix, 15 seconds in the microwave works, but the oven method keeps the texture perfect. If the glaze has softened, a quick fresh drizzle hides any sins!
Storage tips: These keep surprisingly well in an airtight container at room temperature for 2 days – though the glaze will lose some crispness as it absorbs into the scone (still delicious, just different). For longer storage, freeze them without glaze for up to 3 months. I wrap each one in parchment, then foil, and reheat straight from frozen at 325°F for 10-12 minutes before glazing.
Pro tip from my bakery days: If you’re serving these at a brunch, keep the glaze in a squeeze bottle and let guests drizzle their own – it stays picture-perfect that way!
Nutrition Information
Just so you know what you’re biting into (not that it’ll stop you from having seconds!), here’s the nutritional breakdown per scone. Remember, these are estimates – your exact amounts might vary slightly depending on ingredient brands or how generous you are with that maple glaze!
- Serving Size: 1 scone
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Now, if you’re anything like me, you’ll take one look at these numbers and say “Worth every bite!” After all, life’s too short to skip the maple glaze – that’s where half the joy comes from!
FAQs About Cranberry Orange Scones with Maple Glaze
After years of baking (and eating!) these scones, I’ve answered every question under the sun. Here are the ones that pop up most often – with all the hard-won tips I’ve gathered:
Can I use frozen cranberries instead of dried?
Absolutely! Just thaw and pat them completely dry with paper towels first, then toss with 1 tbsp of the recipe’s sugar to balance their tartness. Chopping helps prevent purple streaks in your dough. I actually prefer frozen when they’re in season – that burst of fresh berry flavor is incredible!
What’s the best way to freeze unbaked scones?
My foolproof method: After cutting the wedges, freeze them spaced apart on a parchment-lined tray for 1 hour (this prevents sticking). Then wrap each tightly in plastic and store in a freezer bag for up to 3 months. When baking, add 2-3 minutes to the time – no thawing needed! The frozen butter creates extra flaky layers.
Do I have to use the maple glaze?
Of course not! While the glaze adds that signature sweetness, these scones shine on their own too. For a lighter option, I sometimes brush the tops with cream before baking and sprinkle coarse sugar. Or go savory-adjacent with an orange-honey butter – just mix 2 tbsp soft butter with 1 tsp zest and 1 tsp honey.
Why did my scones spread too much in the oven?
Oh honey, I’ve been there! Usually it’s one of three things: 1) Your butter got too warm (always start with fridge-cold cubes), 2) The dough was overworked (knead just until combined), or 3) Your baking powder’s past its prime (it loses potency after 6 months). For insurance, I now chill my shaped scones for 10 minutes before baking – works like a charm!
Remember, even “ugly” scones still taste amazing – just call them “rustic” and pile on extra glaze. That’s my philosophy anyway!
I can’t wait to see your beautiful Cranberry Orange Scones with Maple Glaze creations! Tag me @BakerAtHeart when you make them – I do a little happy dance every time I see your photos pop up in my feed. And if you loved this recipe as much as I do (or have any brilliant twists you tried!), I’d be so grateful if you’d leave a star rating below. Your feedback helps other bakers find this recipe and brings a big smile to my flour-dusted face. Happy baking, friends – may your scones be flaky and your glaze always the perfect drizzle consistency!
For more delicious inspiration, check out our Pinterest page!
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Irresistible Cranberry Orange Scones with Maple Glaze in 35 Minutes
- Total Time: 33 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
Fluffy scones packed with cranberries and orange zest, topped with a sweet maple glaze.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 1 tbsp orange zest
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt in large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cranberries and orange zest.
- In separate bowl, whisk cream, egg, and vanilla. Add to dry ingredients.
- Gently knead dough until just combined. Shape into 8 wedges.
- Bake 15-18 minutes until golden. Cool slightly.
- Mix powdered sugar, maple syrup, and milk. Drizzle over warm scones.
Notes
- Use fresh orange zest for best flavor
- Don’t overwork the dough for tender scones
- Glaze thickens as it cools
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
