November 15, 2016

Cranberry Scones With Vanilla-orange Glaze

Processed with VSCO with a6 preset

Let me start by saying, I never feel inclined to bake, like ever— because who actually has time for that? Not to mention afterwards you’re left with oodles of unwanted calories taunting you from the kitchen counter. But once the holidays roll around, baking seems like the right thing to do.

I’m not the type of girl who craves sugary-baked goods, because I like to save all my hard-earned calories for something big— like a burrito (duh). In fact, I probably only indulge in a real dessert twice a year, tops. So if I’m baking during the holidays, it’s a breakfast treat. You know, something brunch-worthy like a buttery crescent, a blueberry scone or a protein-packed muffin. Give me a warm cup of joe, a snuggly blanket and a soft scone on a brisk morning, and I’m in total holiday heaven.

Last year I hosted a holiday brunch for a handful of my girlfriends, which was when I first dabbled with a hybrid of my tried-and-true scones and a gooey, glazed recipe I had aimlessly pinned on Pinterest. Surprisingly (because let’s be honest, I’m no Betty Crocker), my experimental cranberry scones with a vanilla-orange glaze were a hit.

It only seemed fair that I document the recipe and share it with my fellow scone-enthusiasts. So here it is, take it with a grain of salt (literally, 1/2 tsp of salt).


2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dried cranberries
1 1/3 cups heavy cream

For the glaze

1 cup powdered sugar
2 tablespoons fresh-squeezed orange juice
1 teaspoon vanilla extract

Processed with VSCO with a6 preset


First, preheat the oven to 400 degrees and coat a baking sheet with cooking spray.

In a medium bowl, whisk together your dry ingredients: flour, sugar, baking powder, and salt. Then, mix in the dried cranberries and stir until they are evenly distributed. Make a well (a hole) in the center of the dry ingredients, pour the heavy cream in the middle and stir until everything is moistened.

Spread a handful of flour on to your countertop (it’s messy, I know) and knead the dough a couple of times in a ball. Shape the dough in to a round, smooth and flattened circle— about 1 inch thick— and cut into four even slices. Then cut each piece in half, so that you have eight triangles.

Arrange the eight scones on the baking sheet, flatten and shaping as needed, and sprinkle the tops with sugar. Bake for seven minutes at 400 degrees, and then reduce heat to 350 degrees and bake for another fifteen minutes.

While the scones are baking, whisk the powdered sugar, orange juice and vanilla in a small bowl until smooth. Pour the glaze into a ziplock bag and close.

When the scones are done, allow them to cool for five minutes on a wire rack.

Snip the bottom corner of the ziplock bag with a pair of scissors and drizzle as much, or as little, glaze as your heart desires on to each individual scone.

That’s all there is to it. I promise, if I can make scones, you can too. But if you’re still skeptical, serve with mimosas— the buzz from the champagne can make even the worst baking-fail taste better.

Orange you glad I shared this recipe with you?

xx, jordan


Leave a Reply

Your email address will not be published.