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Lighter Cranberry Orange Scones with Easy Vanilla Glaze

cranberry orange scones - featured image
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Tender, flaky scones with tart cranberries and bright orange zest, topped with a sweet vanilla glaze. Made lighter with Greek yogurt, these scones are perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons (56g) unsalted butter, cold and cubed
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60ml) milk, plus more for brushing
  • 2 tablespoons fresh orange zest (from about 2 oranges)
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup (120g) dried cranberries
  • For the Vanilla Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. Stir in the orange zest and dried cranberries.
  5. In a small bowl, whisk together the Greek yogurt, milk, orange juice, and vanilla extract until smooth.
  6. Pour the wet ingredients into the dry ingredients. Use a fork or spatula to stir until just combined. The dough will look shaggy and slightly dry.
  7. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands without kneading.
  8. Pat the dough into a 3/4-inch thick circle, about 8 inches in diameter.
  9. Cut the circle into 8 wedges using a bench scraper or sharp knife. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  10. Brush the tops with a little milk.
  11. Bake for 14-16 minutes, until the scones are golden brown on the edges and firm to the touch.
  12. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  13. While the scones cool, make the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk, one teaspoon at a time, until the glaze is thick but pourable.
  14. Drizzle the glaze over the warm scones.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough. For best results, let scones cool about 10 minutes before glazing. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: cranberry orange scones, lighter scones, Greek yogurt scones, vanilla glaze, breakfast scones, brunch recipe

Find it online: https://cookluma.com/lighter-cranberry-orange-scones-with-easy-vanilla-glaze/