Scones seem to be a required bakery item for coffee shops everywhere. They’re not too sweet (although they certainly can be), they’re easy to throw in a bag and take with you and they’re generally not too messy. You can enjoy a scone with your coffee and not worry too much about sticky fingers or dripping raspberry jam onto your shirt.
Scones are also versatile, which makes it easy for commercial bakeries to use one recipe and then separate the dough out. That original dough turns into currant scones, blueberry scones, chocolate chip scones, and cranberry scones just by adding the specific ingredient.
One thing I like about this Glazed Cranberry Scones recipe is that it substitutes maple syrup for sugar. It’s still sweet, but you get that nice maple-y taste. And the whole wheat flour, rather than white flour, goes nicely, too, with that slightly nutty flavor profile.
Fear not, though! If you have a sweet tooth, there’s still plenty of confectioner’s sugar in the glaze. The nice thing, of course, is that you don’t have to put that on. You could just as easily leave them unglazed or sprinkle the scones with a little bit of granulated sugar.
In an ideal world, you can go sit on your balcony and enjoy these with a cup of hot coffee while the birds sing and the morning sun warms your skin. Fortunately, that’s not the only way to enjoy these. You can put your coffee in a travel mug, wrap up the scone in a paper towel, and head out to work or school. I promise you: the scone is good either way.
I’ll leave you with one word of warning, though. As tempting as it is, don’t grab these right out of the oven and bite into them. They will burn your tongue and you won’t be able to taste anything else. Don’t ask me how I know.Print
Glazed Cranberry Scones
Don’t miss out on these glazed cranberry scones. They’re easy to make and wonderfully delicious.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 36 minutes
- Yield: 8 scones 1x
- Category: Desserts
- 1 1/2 cups whole wheat flour
- 1 tablespoon orange zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cubed
- 1/2 cup low-fat buttermilk
- 3 tablespoons maple syrup
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 2 teaspoons skim milk
- 1/4 cup confectioners’ sugar
- 1–2 tablespoons orange juice
- For the scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the ﬂour, orange zest, baking powder, and salt.
- Cut in the cold butter with a pastry cutter until the mixture forms ﬁne clumps.
- Gently stir in the buttermilk, maple syrup, orange juice, and vanilla. Fold in the cranberries.
- Scoop the dough onto the baking sheet and shape the dough in a circle about 3/4 inch thick. Brush the top with the milk. Slice the dough into 8 wedges.
- Bake for 18 to 21 minutes until the scones are golden and are cooked through.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool further.
- For the glaze: Mix the confectioners’ sugar and orange juice until it reaches a smooth consistency. Drizzle over the cooled scones.
Variations: Use fresh cranberries instead of dried.
Keywords: cranberry, scones
What is your favorite scone? Have you tried this recipe?