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Martha Stewart-Inspired Cranberry Orange Scones

Close-up of Martha Stewart-Inspired Cranberry Orange Scones showing its texture
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Buttery, tender cream scones flecked with fresh cranberries and bright orange zest, finished with a sweet orange glaze. Inspired by Martha Stewart’s classic American baking style, these scones have a crisp sugared top and a soft, crumbly interior. Perfect for breakfast, brunch, or afternoon tea.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon grated orange zest (from 1 large orange)
  • 6 tablespoons (85g) unsalted butter, cold, cut into 1/2-inch cubes
  • 3/4 cup (90g) fresh cranberries, coarsely chopped
  • 2/3 cup (160ml) heavy cream, plus 1 tablespoon for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (such as turbinado), for sprinkling

For the Glaze

  • 3/4 cup (90g) powdered sugar
  • 1 to 2 tablespoons fresh orange juice
  • 1/2 teaspoon grated orange zest

Instructions

  1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest until evenly combined.
  2. Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps remaining. Do not overwork the butter; visible flecks of butter create flaky layers.
  3. Gently toss the chopped cranberries into the flour mixture until coated. In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  4. Pour the cream mixture into the flour mixture and stir with a fork just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times, just until it holds together. Overkneading will make the scones tough.
  5. Pat the dough into an 8-inch (20cm) round, about 1 inch thick. Using a sharp knife or bench scraper, cut the round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  6. Brush the tops of the scones with the remaining 1 tablespoon heavy cream and sprinkle evenly with the coarse sugar. Bake for 16 to 18 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
  7. While the scones bake, make the glaze: in a small bowl, whisk together the powdered sugar, 1 tablespoon orange juice, and orange zest until smooth. Add more orange juice, a teaspoon at a time, until the glaze is thick but pourable.
  8. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle the glaze over the warm scones. Serve warm or at room temperature.

Notes

Store cooled scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap unglazed scones individually in plastic wrap and freeze for up to 3 months; thaw at room temperature and refresh in a 350°F (175°C) oven for 5 minutes before glazing. For make-ahead, prepare the dough, cut into wedges, and freeze on a baking sheet until solid, then transfer to a freezer bag; bake from frozen at 400°F (205°C) for 18 to 22 minutes. Reheat leftover scones in a 350°F (175°C) oven for 5 minutes.

Nutrition

Keywords: cranberry orange scones, Martha Stewart scones, cream scones, cranberry scones, orange scones, breakfast scones, brunch baking, easy scone recipe, holiday breakfast, homemade scones

Find it online: https://marthadishes.com/martha-stewart-cranberry-orange-scones-recipe/