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Best Easy Cranberry Orange Scones with Vanilla Glaze

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These cranberry orange scones are buttery, tart, and sweet all at once, with a tender texture thanks to Greek yogurt. Topped with a vanilla bean glaze, they’re perfect for breakfast, brunch, or a midnight baking session.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup dried cranberries
  • 1 tablespoon orange zest (from about one large orange)
  • 1/2 cup plain Greek yogurt (full-fat preferred)
  • 1/4 cup cold milk (whole milk ideal)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (sifted if lumpy)
  • 2 tablespoons milk (plus more as needed)
  • 1/2 vanilla bean, seeds scraped (or 1 teaspoon vanilla bean paste)
  • 1 tablespoon melted butter (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until no lumps remain.
  3. Cut in the butter: Add cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Work quickly to keep butter cold.
  4. Add the fruit and zest: Toss in dried cranberries and orange zest. Stir gently to distribute evenly.
  5. Combine the wet ingredients: In a small bowl, whisk together Greek yogurt, milk, and vanilla extract until smooth.
  6. Bring it together: Pour wet mixture into dry ingredients. Stir with a spatula just until dough starts to come together. It will look shaggy and slightly dry. Do not overmix.
  7. Shape the dough: Turn dough out onto a lightly floured surface. Gently bring together with hands, pressing into a circle about 3/4-inch thick. Do not knead.
  8. Cut the scones: Using a bench scraper or sharp knife, cut the circle into 8 wedges. Transfer to prepared baking sheet, spacing 2 inches apart.
  9. Bake: Place baking sheet in preheated oven and bake for 14 to 17 minutes, until golden brown on edges and firm to the touch. A toothpick inserted in center should come out clean or with a few moist crumbs.
  10. Cool: Transfer scones to a cooling rack and let cool for at least 10 minutes before glazing.
  11. Make the glaze: While scones cool, whisk together powdered sugar, milk, melted butter, and vanilla bean seeds until smooth. Glaze should be thick but pourable; add milk a teaspoon at a time if too stiff.
  12. Glaze and serve: Drizzle glaze over cooled scones using a spoon or piping bag. Let set for about 5 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. For best results, use full-fat Greek yogurt. If using fresh cranberries, toss them in flour first to prevent sinking. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: cranberry orange scones, easy scone recipe, vanilla glaze scones, Greek yogurt scones, breakfast pastry, holiday brunch

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