Big Batch Glazed Cranberry Orange Scones

Nov 16th

I love scones. When I needed a big batch of “can’t miss” scones that would be crowd pleasing, I’d go to for this recipe – I’ve made these at least five times over the years. I figured I might as well share it on here, then in the future I can find it a lot easier! These would be perfect if you’re having guests in town for the upcoming holiday – make ahead and freeze them, just reheat the morning of. These are just the consistency you want in scones – craggy, crisp exterior with a tender and just barely sweet interior. If served on their own, just with tea/coffee and fruit, I’d definitely make the glaze. If you make them on the side for a brunch spread or something, the glaze could make them too sweet.

Do you feel intimidated by scones? I would have, too, had I not had to teach high school students how to “cut in” three classes a day, two semesters a year, for five years. Once you get it, you’ve got it, and any scone, biscuit, pie crust, or streusel topping will become an easy part of your culinary repertoire. You basically pinch the butter lumps into the flour repeatedly. Just keeping pinching until no large lumps remain and the mixture looks like coarse cornmeal. The pictures below should help, but don’t be afraid to try youtube because I’m sure some smart person has put a very clear video up.

Big Batch Glazed Cranberry Orange Scones

Adapted from Bon Appetit

3 c. all purpose flour

1/3 c. sugar

2 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

zest of 1 orange

3/4 c. unsalted, chilled butter (1 1/2 sticks)

3/4 c. dried cranberries

1 c. buttermilk


Juice of 1 orange

Powdered sugar

1. Preheat oven to 400 degrees. Whisk flour, sugar, baking powder, salt, baking soda, and orange zest together in a mixing bowl.


2. Cut in butter until mixture resembles cornmeal and sticks together when pinched (see photo).




3. Stir in cranberries. Stir in buttermilk until dough comes together.


4. Turn out dough onto floured countertop and knead gently to bring together. Divide dough in half and pat each half into rounds – about 1 inch high.



5. Slice each round into 8 triangles and place on silpat or parchment lined baking sheet.


6. Place in preheated oven for 15-20 minutes or until beginning to brown. Remove and let cool while making the glaze.


7. To make glaze, squeeze juice into a mixing bowl. Gradually whisk in powdered sugar (about 1 c.) until glaze is to desired consistency. Depending on thickness of glaze, dunk each scone upside down into glaze or spoon onto tops and spread. Serve immediately.



*To freeze, let cool completely. Place into freezer on wire rack. Once frozen, group together into ziplock freezer bag. To reheat, place on pan in 300 degree oven until warmed through.

Print Friendly, PDF & Email