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What's Up Magazine

Cranberry Orange Scones with Glaze

Dec 02, 2013 12:59PM ● By Cate Reynolds
Fruit-studded treats are always welcome at the breakfast table. But when you top them with some spiced cranberry glaze? Well, they’ll just fly from the breakfast buffet.


For scones:
2 cups all-purpose flour
1/4 cup sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup butter, cold and cubed
1/2 cup fresh cranberries
zest of 1/2 large orange
2/3 cup milk


Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of a food processor, combine flour, sugar, powder and soda and pulse until just combined. Add in butter and pulse 6 to 8 times until the mixture resembles coarse crumbs. Add in cranberries and orange and pulse 3 to 4 times to combine. With the processor on low, drizzle in milk. Once the milk has been added, the mixture should form a ball. Turn the dough onto a floured surface and pat it to 1/4 to 1/2” thick. Use a cutter to cut out the dough into squares (you could form the dough into a circle and cut it into triangles if you like, we’re just partial to the cute squares). Lay the squares onto the baking sheet and bake 15 to 20 minutes until just golden. Allow to cool then top with glaze.

For glaze:
2 cups fresh cranberries
3 whole cloves
3 whole allspice berries
2 cinnamon sticks
1 1/2 cups water
1 1/2 cups sugar
2 Tbsp. powdered sugar


Gather cloves, allspice berries and cinnamon sticks in a coffee filter. Use a piece of twine and tie the spice mixture together. In a saucepan, combine cranberries, spice packet and water over medium heat. Cook five minutes until the cranberries pop. Add in sugar, mix well and cook an additional five minutes to thicken. Allow to cool.

Once the mixture has cooled, take 1/4 cup and place it into a bowl. Combine powdered sugar with the mixture and whisk until well combined. Top scones with the glaze.

Makes approximately 18 scones.

--Kim Cooper