Nothing says “Happy New Year” quite like waking up to freshly baked New Year Glazed Cranberry Scones on the first morning of the year. I’ve been making this exact recipe every January 1st since I was old enough to hold a wooden spoon; it’s become our family’s sweet little tradition. The tart cranberries burst with flavor against that sweet vanilla glaze, while the tender, buttery crumb practically melts in your mouth. Trust me, these aren’t your average dry scones. After years of perfecting the recipe (and taste-testing way too many batches), I can confidently say these festive treats will make your morning celebrations extra special. They’re simple enough for sleepy bakers to whip up, yet fancy enough to impress everyone at your holiday brunch table.
Why You’ll Love These New Year Glazed Cranberry Scones
Let me tell you why these scones have become my must-make New Year’s tradition:
- Festive flavors that actually taste like celebration: The tart cranberries and sweet glaze create that perfect balance between special occasion and comfort food.
- Easy enough for pajama baking: You can whip these up while still half-asleep from last night’s celebrations. I’ve tested this theory many times!
- Brunch showstopper: That gorgeous pink-tinged glaze makes them look way fancier than the effort required.
- Better than bakery quality: The cold butter method gives you scones so flaky, they’ll ruin you for coffee shop versions forever.
- New Year’s magic: There’s something about that first bite of cranberry-studded warmth that just feels… hopeful.
Ingredients for New Year Glazed Cranberry Scones
Here’s everything you’ll need to make these festive scones. I’ve separated the dry and wet ingredients so you can measure everything out before starting. Trust me, this makes the whole process smoother when you’re still rubbing sleep from your eyes on New Year’s morning!
For the Scones
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 1/4 cup granulated sugar: the perfect amount of sweetness
- 1 tbsp baking powder: yes, a full tablespoon, it’s what gives that perfect rise
- 1/2 tsp salt: to balance all the flavors
- 1/2 cup cold butter, cubed: I pop mine in the freezer for 10 minutes first
- 1/2 cup dried cranberries: My secret is to roughly chop half of them
For the Wet Ingredients
- 1/2 cup heavy cream: straight from the fridge
- 1 large egg: lightly beaten first
- 1 tsp vanilla extract: the good stuff makes a difference
For the Glaze
- 1 cup powdered sugar: sifted to prevent lumps
- 2 tbsp milk: whole milk gives the creamiest texture
Ingredient Notes and Substitutions
Over the years, I’ve learned a few tricks about these ingredients:
- Dried vs fresh cranberries: While I prefer dried for their concentrated flavor, fresh cranberries work too, just chop them finely and toss with 1 tbsp sugar to cut the tartness.
- Butter is non-negotiable for that signature flakiness, but in a pinch, frozen butter grated on a box grater works wonders.
- Heavy cream alternatives: Whole milk yogurt or buttermilk can sub for cream, but your scones won’t be quite as rich.
- Vanilla variations: Try orange or almond extract for a fun twist, just use 1/2 tsp since they’re stronger.
The glaze is wonderfully forgiving; if it’s too thick, add milk by teaspoons; too thin? More powdered sugar, a tablespoon at a time. I’ve made this glaze in all states of New Year’s morning wakefulness, and it always works out!
How to Make New Year Glazed Cranberry Scones
Okay, let’s get baking! I promise these New Year Glazed Cranberry Scones come together faster than your first cup of coffee. Just follow these steps carefully, and you’ll be biting into flaky, cranberry-studded perfection before you know it. The secret is keeping everything cold and not overworking the dough, treating it gently, like you’re still being quiet so you don’t wake the house on New Year’s morning!
Shaping and Baking the Scones
- Prep your baking station: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This isn’t just for easy cleanup; it prevents the bottoms from browning too fast.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything’s evenly distributed. I like to give it a good 20-second whisk.
- Cut in the butter: Add your cubed cold butter to the flour mixture. Using a pastry cutter or your fingertips (my preferred method!), work the butter into the flour until you get pea-sized crumbs. You should still see visible butter pieces; that’s what creates those beautiful flaky layers!
- Add cranberries: Toss in your dried cranberries and give everything a quick stir. If you chop some, those smaller bits will distribute more evenly through the dough.
- Mix wet ingredients: In a separate bowl, whisk together the heavy cream, beaten egg, and vanilla extract until smooth. Pour this over your dry ingredients.
- Bring it together: Use a fork to gently mix until a shaggy dough forms. Stop mixing the second the dough comes together; overmixing leads to tough scones! It should look messy with some dry bits remaining.
- Shape the dough: Turn the dough onto a lightly floured surface and gently press it into a 7-inch circle about 1 inch thick. Use a sharp knife to cut into 8 equal wedges, like slicing a pizza!
- Bake to perfection: Carefully transfer wedges to your prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes until the tops are lightly golden. That heavenly buttery smell filling your kitchen is your cue they’re done!
Preparing the Glaze
While your scones cool slightly (about 10 minutes, I know, it’s hard to wait!), let’s make that gorgeous glaze that makes these New Year Glazed Cranberry Scones so special:
- Sift the sugar: Always sift your powdered sugar first unless you enjoy chasing lumps around your bowl! I use a fine mesh strainer for this, just hold it over your mixing bowl and give it a few taps.
- Add milk gradually: Start with 1 tablespoon of milk, whisking until smooth. Add the second tablespoon slowly; you might not need it all. The perfect glaze consistency should ribbon off your whisk but still hold its shape.
- Drizzle with abandon: Once scones are just warm (not hot!), use a spoon or piping bag to drizzle glaze over each one. I like to do a zigzag pattern for that bakery-worthy look. Pro tip: Place scones on a cooling rack over parchment for easy cleanup!
- Let it set: Give the glaze 5 minutes to set before serving. This waiting period is the ultimate test of New Year’s willpower!
If your glaze seems too thick (won’t drizzle), add more milk 1/2 teaspoon at a time. Too thin? Add powdered sugar 1 tablespoon at a time. I’ve had to adjust mid-glaze more times than I can count, usually while chatting with guests or sipping mimosas, it always works out!
Tips for Perfect New Year Glazed Cranberry Scones
After more New Year’s mornings than I can count spent perfecting this recipe, I’ve learned a few tricks that’ll take your scones from good to “Can I have the recipe?” amazing. Here are my hard-won secrets:
- Freeze your butter cubes first: I stick mine in the freezer for 10-15 minutes before baking. The colder the butter, the flakier your scones. If you’re really organized, you can prep them the night before!
- The dough should look messy: When you mix the wet and dry ingredients, stop as soon as a shaggy dough forms. Those visible floury patches and uneven bits? That’s exactly what you want for tender scones.
- Chill before cutting: If you’ve got time (and willpower), pop the shaped dough circle in the fridge for 15 minutes before slicing and baking. This re-chills the butter and gives you sharper edges.
- Watch closely at 12 minutes: Ovens vary, so start checking at the 12-minute mark. You want just the slightest golden hue on top; they’ll continue cooking slightly as they cool.
- Glaze timing is everything: Too hot and the glaze melts right off, too cool and it won’t stick properly. The sweet spot? When the scones are warm to the touch but not steaming.
One last tip from my many trial-and-error mornings: if your first batch isn’t perfect, just call them “rustic” and serve them with extra glaze. No one has ever complained about extra glaze! If you are looking for more festive baking ideas, check out these Christmas festive berry parfaits with gingerbread crumble.
Serving Suggestions
Oh, let’s talk about the *best* part, serving these gorgeous New Year Glazed Cranberry Scones! I’ve hosted enough sleepy-eyed brunches to know presentation matters almost as much as taste. Here’s how I make them shine:
- The ultimate breakfast spread: Arrange these scones on a vintage cake stand (or pretty plate!) with fresh cranberries and rosemary sprigs scattered around. That pop of red and green screams New Year’s cheer without any fuss.
- Pair like a pro: A strong cup of coffee cuts through the sweetness perfectly, but my heart belongs to pairing these with Earl Grey tea; the bergamot plays so nicely with the cranberries. For a festive twist, serve with mimosas or a cranberry-orange spritzer.
- Dips and spreads galore: While they’re glorious plain, I always set out small bowls of clotted cream, lemon curd, and extra cranberry jam. Let guests mix and match, it’s like a choose-your-own-adventure breakfast!
- Next-level leftovers: Day-old scones (if they last that long!) are *divine* lightly toasted and slathered with honey butter. The warmth revives the glaze’s shine, and that crispy edge? Pure magic.
Pro tip from my New Year’s blunders: Put the glaze in a small pitcher and let guests drizzle their own. It keeps the scones from getting soggy if you’re serving them buffet-style, and let’s be honest, everyone loves playing pastry chef! For more brunch inspiration, see how I make New Year baked brie with apple sage chutney.
Storage and Reheating
Now let’s talk about keeping these New Year Glazed Cranberry Scones tasting fresh, because let’s be real, they rarely last past breakfast in my house! Here’s how I store and revive them so you can enjoy that just-baked magic even days later:
Room Temperature Storage
If (by some miracle) you have leftovers, here’s how to keep them perfect:
- Before glazing: Unglazed scones stay fresh in an airtight container at room temperature for 2 days. I like to layer them with parchment paper so they don’t stick together.
- Glazed scones: Once glazed, they’re best eaten within 24 hours. The glaze will start to absorb after that, but they’ll still taste delicious, just less pretty!
- The paper towel trick: For extra moisture control, tuck a folded paper towel in the container to absorb any condensation. Grandma’s old trick never fails me.
Freezing for Future Celebrations
Want to prep these ahead? Here’s my foolproof freezing method:
- Unbaked dough: Shape and cut the scones, then freeze them on a baking sheet until solid (about 1 hour). Transfer to a freezer bag, and they’ll keep for 3 months. Bake straight from frozen, just add 2-3 extra minutes.
- Baked scones: Freeze unglazed scones in a single layer first, then stack them with parchment between layers in an airtight container. They’ll keep for 1 month. Thaw at room temperature before glazing.
- Glaze separately: Mix the powdered sugar and milk, then freeze in a small container. Thaw overnight in the fridge and whisk smooth before using.
Reheating Like a Pro
Here’s how I bring back that fresh-from-the-oven perfection:
- Oven method (best for texture): Preheat to 300°F (150°C). Place scones on a baking sheet for 5-8 minutes until warmed through. The glaze will get slightly shiny again, magic!
- Air fryer shortcut: 3 minutes at 300°F (150°C) gives you a crispy edge while keeping the center soft. Watch closely, though, they heat fast!
- Microwave in a pinch: 10-15 seconds wrapped in a damp paper towel prevents drying out. Not quite as perfect, but great for when you need that cranberry fix NOW.
One last tip: If you’re reheating glazed scones, do it gently. That sweet topping can melt right off if you’re not careful, trust me, I’ve learned this the messy way! If you are looking for savory New Year’s appetizers, consider the New Year cheddar herb breadsticks recipe.
Nutritional Information
Okay, let’s talk numbers, but remember, these are just estimates based on my exact ingredients. Your New Year Glazed Cranberry Scones might vary slightly depending on brands or if you tweak the recipe (no judgment here, I’m all for creative baking!). Here’s the nutritional breakdown per scone, in case you’re curious or tracking:
- Calories: 280, perfect for a celebratory breakfast treat!
- Total Fat: 12g (7g saturated), that rich, buttery goodness we love
- Carbohydrates: 38g, mostly from that dreamy glaze and natural fruit sugars
- Fiber: 1g, cranberries bring a little something extra
- Sugars: 18g, it’s a celebration, after all
- Protein: 4g, not bad for a pastry!
- Sodium: 220mg, just enough to balance the sweetness
A little disclaimer from my kitchen to yours: These numbers can change based on exact ingredient measurements, brands, or substitutions. For instance, using low-fat milk in the glaze instead of whole milk will shave off a few calories, while adding extra cranberries bumps up the fiber. I always say, bake first, worry about numbers later, when it comes to special occasions! For more general baking advice, you might find resources at familytastes.com.
Frequently Asked Questions
After years of sharing these New Year Glazed Cranberry Scones with friends and family (and fielding countless texts from sleepy bakers on January 1st!), I’ve rounded up the most common questions. Here’s everything you might wonder before making this recipe:
Can I use frozen cranberries instead of dried?
Absolutely! Just thaw and pat them completely dry first, then chop them roughly. Toss with 1 tablespoon of flour from your measured amount to prevent sinking, and reduce the cream by 1 tablespoon since frozen berries release more moisture. The scones will be slightly more tart, which I love with the sweet glaze!
How long do these scones stay fresh?
Unglazed, they’ll keep in an airtight container at room temperature for 2 days (they rarely last that long in my house!). Glazed scones are best eaten within 24 hours. For longer storage, freeze them unglazed; they’ll keep for up to 1 month. Just glaze after thawing!
Why did my scones spread too much?
Oh, honey, I’ve been there! Usually, this means your butter was too warm, or the dough was overworked. Next time, pop your shaped dough circle in the fridge for 15 minutes before cutting and baking. Also, make sure your baking powder is fresh; expired leaveners can cause flat scones.
Can I make these dairy-free?
You sure can! Swap the butter for very cold coconut oil or vegan butter sticks, and use coconut cream instead of heavy cream. The texture will be slightly different, but still delicious. For the glaze, almond milk works great with the powdered sugar.
What’s the secret to getting that perfect flaky texture?
Two words: cold butter. I can’t stress this enough, your butter should be so cold it hurts to hold the cubes! Handle the dough as little as possible, and don’t worry if it looks shaggy. Those visible butter chunks are what create those dreamy, bakery-worthy layers when they melt in the oven.
Got more questions? Drop them in the comments below, I check them every New Year’s Eve while prepping my ingredients! Nothing makes me happier than knowing more people are starting their year with these special scones.
Nothing makes me happier than seeing your New Year’s morning creations! If you make these cranberry scones (or better yet, if they become your family tradition too), I’d love to hear all about it. Snap a photo of your glazed beauties. I always do a little happy dance when I see them pop up in my feed.
Did you add your own twist? Maybe some orange zest in the glaze or a sprinkle of chopped pecans? Tell me in the comments below, I read every single one and often steal your brilliant ideas for next year’s batch! Your ratings and reviews help other bakers know this recipe is worth waking up early for on January 1st. If you’re looking for other New Year’s treats, check out the recipe for New Year confetti macarons recipe.
However you celebrate, I hope these scones bring as much joy to your table as they have to mine. Here’s to sweet beginnings, flaky pastries, and another year of delicious memories in the making. Now who’s ready for seconds?
Print
**Fluffy New Year Glazed Cranberry Scones: 5-Star Brunch Magic**
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delicious cranberry scones with a sweet glaze, perfect for celebrating the New Year.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup dried cranberries
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in dried cranberries.
- In a separate bowl, mix cream, egg, and vanilla. Add to dry ingredients and stir until dough forms.
- Turn dough onto a floured surface and shape into a circle. Cut into 8 wedges.
- Place wedges on baking sheet and bake for 15 minutes or until golden.
- Whisk powdered sugar and milk to make glaze. Drizzle over cooled scones.
Notes
- Use cold butter for flaky scones.
- Do not overmix the dough.
- Let scones cool slightly before glazing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg