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Cranberry Scones with Vanilla Glaze

These cranberry scones with vanilla glaze are soft, lightly sweet, and filled with bright flavors of cranberries and a hint of orange. Perfect for breakfast or brunch.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 329
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cup King Arthur White Whole Wheat Flour Gives a hearty but soft texture.
  • 1/3 cup sugar Can substitute with brown sugar for deeper sweetness.
  • 3/4 tsp sea salt
  • 1 tbs baking powder
  • 1 cup King Arthur Orange-Flavored Dried Cranberries For a similar taste, use regular dried cranberries.
Wet Ingredients
  • 1/2 cup milk Can use whole, 2%, or non-dairy milk.
  • 2 pieces eggs
  • 1/2 cup sour cream Can be substituted with plain Greek yogurt.
  • 1 tsp Fiori Di Sicilia flavoring Use almond or orange extract if needed, sparingly.
Glaze
  • 1 cup powdered sugar
  • 1 tbs water
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Sift the flour, sugar, sea salt, and baking powder into a small bowl. Add the dried cranberries and break up any clumps. Set aside.
  2. In a large bowl, whisk together the milk, eggs, and sour cream until smooth. Stir in the Fiori Di Sicilia.
  3. Pour the dry ingredients into the wet mixture and fold gently until just combined. The dough will be sticky.
  4. Turn the dough onto a heavily floured surface, pat it into a rectangle about 1 inch thick, then cut into 12 rectangles using a floured knife.
Baking
  1. Move the rectangles to a lined baking sheet and freeze for about 30 minutes.
  2. Bake at 425°F for 12 to 15 minutes or until lightly golden and set in the center.
Glazing
  1. Stir together the powdered sugar, water, and vanilla until smooth. Drizzle over the cooled scones and let set.

Notes

Store scones in an airtight container in the fridge for up to 4 days. Freeze before glazing for best results