There’s nothing like waking up to the smell of freshly baked scones—warm, buttery, and just sweet enough to feel like a treat without being too much first thing in the morning. My cranberry orange scones with maple glaze have become a weekend staple in our house, striking that perfect balance between tart cranberries, bright orange zest, and the rich sweetness of maple. Trust me, once you try these, you’ll understand why I make them almost every Saturday!
The secret? Keeping the butter ice-cold (I even pop my cubed butter in the freezer for 10 minutes before mixing) and not overworking the dough—those little tricks guarantee the flakiest texture every time. Whether you’re hosting brunch or just treating yourself, these scones with their sticky maple glaze are guaranteed to disappear fast.
Why You’ll Love These Cranberry Orange Scones with Maple Glaze
Let me count the ways these scones will become your new breakfast obsession:
- Flaky, buttery perfection – That crisp outer layer gives way to tender, melt-in-your-mouth crumbs thanks to ice-cold butter and minimal handling
- Ready in 30 minutes flat – From bowl to table faster than a coffee run, perfect for lazy weekend mornings
- Tart meets sweet – Juicy cranberries play off the maple glaze while orange zest adds a bright pop of freshness
- Crowd-pleasing magic – I’ve yet to meet someone who doesn’t go back for seconds (or thirds!)
- Smells like heaven – Your kitchen will fill with the cozy aroma of baking citrus and maple that’ll have everyone hovering near the oven
Ingredients for Cranberry Orange Scones with Maple Glaze
Gathering everything before you start is my #1 rule—no frantic fridge searches mid-mixing! Here’s what you’ll need, grouped so you can measure efficiently:
Dry Ingredients
- 2 cups all-purpose flour – Spooned and leveled (no packing!)
- 1/4 cup granulated sugar – The perfect touch of sweetness
- 1 tbsp baking powder – Freshness matters—check the date!
- 1/2 tsp salt – Balances all the flavors
Wet Ingredients & Mix-Ins
- 1/2 cup cold unsalted butter – Cubed (I freeze mine for 10 minutes for extra flakiness)
- 1/2 cup dried cranberries – If using fresh, chop them roughly
- 1 tbsp orange zest – About 1 medium orange’s worth—get every bit of that fragrant oil!
- 1/2 cup heavy cream – Cold straight from the fridge
- 1 large egg – Room temperature blends better
- 1/4 cup maple syrup – The real stuff—no pancake syrup here!
Maple Glaze
- 1/2 cup powdered sugar – Sifted to avoid lumps
1-2 tbsp maple syrup – Adjust for your perfect drizzling consistency
Pro tip: Zest your orange before juicing it—way easier! And measure the cranberries packed—they should mound slightly over the cup.
Equipment You’ll Need
No fancy gadgets required—just a few trusty tools you likely already have:
- Large mixing bowl – For all that glorious scone dough
- Pastry cutter or two knives – My grandma swore by her old pastry blender, but I’ve used butter knives in a pinch!
- Baking sheet – Standard half-sheet pan works perfectly
- Parchment paper – No-stick insurance policy
- Whisk – For blending dry ingredients smoothly
- Measuring cups/spoons – Precision matters with baking
That’s it! If you’ve got these basics, you’re minutes away from scone heaven.
How to Make Cranberry Orange Scones with Maple Glaze
Now for the fun part! Making these scones is easier than you think – just follow these steps and you’ll have bakery-worthy results. The key is keeping everything cold and not overworking the dough. Let’s get started!
Preparing the Dough
First things first – preheat that oven to 400°F and line your baking sheet with parchment paper. Trust me, you don’t want to be doing this with dough-covered hands later!
In your big mixing bowl, whisk together all the dry ingredients – flour, sugar, baking powder, and salt. Now grab that ice-cold cubed butter (did you remember to freeze it for 10 minutes like I suggested?) and cut it into the flour mixture. You want pea-sized crumbs – I use a pastry cutter, but two knives crossed together work great too.
Gently stir in the cranberries and orange zest. Don’t go crazy mixing here – just fold them in so they’re evenly distributed. In a separate bowl, whisk together the cream, egg, and maple syrup until smooth. Now pour this into your dry ingredients and mix with a fork just until the dough comes together. A few dry spots are fine – overmixing is the enemy of flaky scones!
Shaping and Baking
Turn your dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. I use my hands for this – no rolling pin needed! The thickness is important – too thin and they’ll be dry, too thick and they won’t bake evenly.
Use a sharp knife to cut the circle into 8 wedges (like a pizza!) and transfer them to your prepared baking sheet. Leave about an inch between each scone so they have room to puff up. Pop them in the oven and set your timer for 15 minutes.
When they’re golden brown and the edges look crisp (usually around 18 minutes in my oven), pull them out. That amazing orange-cranberry-maple aroma will tell you they’re ready before the timer does!
Making the Maple Glaze
While your scones cool slightly (about 10 minutes), make the glaze. Sift your powdered sugar into a small bowl to avoid lumps, then whisk in the maple syrup one tablespoon at a time. You want it thick but pourable – like honey consistency.
Drizzle the glaze over the warm (not hot!) scones. I like to use a spoon and make zig-zag patterns, but you can get fancy with a piping bag if you’re feeling artistic. The glaze will set as the scones finish cooling.
Now the hardest part – waiting those last few minutes before digging in! But trust me, they’re worth it.
Tips for Perfect Cranberry Orange Scones with Maple Glaze
After making these scones more times than I can count, I’ve picked up some tricks that guarantee success every time:
- Chill sticky dough – If your dough feels too wet (happens on humid days!), pop it in the fridge for 15 minutes before shaping. Cold dough = better rise!
- Watch the clock – Set a timer for 15 minutes, then check every minute after. Overbaked scones lose that magical tenderness.
- Glaze smart – Make extra glaze and store it in a jar in the fridge for up to a week – perfect for refreshing day-old scones.
- Freeze before baking – Shape the dough, freeze on a tray, then bag the wedges. Bake straight from frozen, adding 2-3 extra minutes.
- Zest first – Always zest your orange before juicing – trying to zest a floppy juiced orange is a mess!
Remember – scones forgive small mistakes, so don’t stress! Even “ugly” ones taste incredible.
Ingredient Substitutions and Variations
Baking should be fun, not stressful—so here are my favorite ways to tweak these scones when you’re in a pinch or feeling creative:
- Fresh or frozen cranberries – Swap dried for 3/4 cup chopped fresh/frozen (no need to thaw!). They’ll be tarter—I love the pop of juicy bursts!
- Lemon instead of orange – Use zest from 1 lemon for a brighter twist. Bonus: lemon juice in the glaze makes it extra tangy.
- Honey glaze – Out of maple syrup? Warm honey with a splash of milk makes a gorgeous golden drizzle.
- Add nuts – Toasted pecans or walnuts folded into the dough add crunch—about 1/3 cup does the trick.
- Dairy swaps – Heavy cream can become buttermilk (add 1/2 tsp baking soda to dry ingredients) or coconut milk for dairy-free.
The beauty? Even with swaps, these scones stay foolproof. Just keep that butter cold!
Serving and Storing Cranberry Orange Scones with Maple Glaze
Oh, that first bite of a warm scone fresh from the oven—glaze still slightly gooey, cranberries bursting with tartness—it’s pure bliss! I always serve these immediately if possible, with extra maple syrup for dipping on extra-indulgent mornings. They’re perfect alongside a steaming cup of coffee or tea.
Leftovers (if you’re lucky enough to have any!) keep well in an airtight container at room temperature for 2-3 days. Freeze unbaked wedges on a tray before transferring to a freezer bag—they’ll keep for 2 months. When cravings strike, bake straight from frozen, adding just 2-3 extra minutes to the bake time. The glaze? Wait until they’re fresh from the oven before drizzling for that perfect sticky-sweet finish.
Cranberry Orange Scones with Maple Glaze FAQs
Over the years, I’ve gotten so many questions about these scones—here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen cranberries instead of dried?
Absolutely! I actually prefer frozen when they’re in season—just chop them roughly (no need to thaw) and use about 3/4 cup. They’ll be juicier than dried, so your dough might feel a tad wetter—just add an extra tablespoon of flour if needed.
How do I reheat leftover scones?
My secret? A quick 10-second zap in the microwave to soften them, then pop them in a 300°F oven for 3-5 minutes to crisp up. If they’ve been glazed, the microwave alone works fine—just don’t overdo it or the glaze will melt everywhere!
Can I skip the maple glaze?
Of course! They’re still delicious plain, or try dusting with powdered sugar instead. But trust me—that maple glaze takes them from “good” to “can’t-stop-eating” status. If you’re avoiding sugar, a light brush of warmed maple syrup right after baking gives similar flavor without the sweetness overload.
Why did my scones spread too much?
Usually this means your butter got too warm before baking. Next time, chill your shaped scones for 15 minutes before baking—cold dough holds its shape better. Also check your baking powder’s freshness—old leavening agents don’t work as well!
Can I make the dough ahead?
Yes! Shape the wedges, then refrigerate overnight on the baking sheet (covered). In the morning, just bake as directed—they might need an extra minute or two. Frozen dough works great too—no thawing needed, just add 2-3 minutes to the bake time.
Nutritional 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, estimates vary based on your exact ingredients—especially the maple syrup and butter amounts!
- Calories: 280
- Fat: 14g (8g saturated)
- Carbohydrates: 35g
- Sugar: 18g
- Protein: 4g
Not too bad for a weekend treat—and packed with real ingredients instead of weird additives. That’s my kind of breakfast math!
Share Your Experience
Did you make these cranberry orange scones with maple glaze? I’d love to hear how they turned out! Leave a note in the comments about your baking adventure – did you add any fun twists? Were they a hit with your family? Your tips might help other bakers too! You can also find more delicious recipes on Pinterest.
30-Minute Cranberry Orange Scones with Maple Glaze Delight
- Total Time: 33 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
These cranberry orange scones with maple glaze are a perfect balance of tart and sweet, ideal for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated 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
- 1/4 cup maple syrup
- 1/2 cup powdered sugar for glaze
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cranberries and orange zest.
- In another bowl, whisk cream, egg, and maple syrup.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Turn dough onto a floured surface and shape into a 1-inch thick circle.
- Cut into 8 wedges and transfer to the baking sheet.
- Bake for 15-18 minutes until golden brown.
- Mix powdered sugar with 1-2 tbsp maple syrup to make glaze. Drizzle over cooled scones.
Notes
- Use cold butter for flaky texture.
- Do not overmix the dough.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
