Cranberry Orange Scones

Total Time:
55 min
Prep:
20 min
Inactive:
15 min
Cook:
20 min

Yield:
14 to 16 scones
Level:
Intermediate

Ingredients
  • 4 cups plus 1/4 cup all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 tablespoon grated orange zest
  • 3/4 pound cold unsalted butter, diced
  • 4 extra-large eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 cup dried cranberries
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash
  • 1/2 cup confectioners' sugar, plus 2 tablespoons
  • 4 teaspoons freshly squeezed orange juice
Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 395
Made these last night and baked them this morning. They were delicious and a family member ate three of them! item not reviewed by moderator and published
I made these for Christmas morning. Made them up the night before, put them in the fridge. In the morning i put the egg wash on them with sugar and baked them. They were so flaky and delicious. My husband had to stop himself from eating them all. Very good recipe. Thank you Ina. item not reviewed by moderator and published
Second time making these and they couldn't be better. My husband took a few to work the first time and was praised for marrying such a good cook! item not reviewed by moderator and published
Made these earlier - they are excellent. Not too sweet, buttery and delicious! They made the house smell great while baking! I got 16 scones out of this and they took 22 minutes in my oven. I made them at 5:00 pm (it's 9:45pm) and I'm looking at the plate they were on - there's only one left. One. item not reviewed by moderator and published
Fixed these for our Family Easter brunch yesterday and they were inhaled! Everyone raved about the scones! item not reviewed by moderator and published
Excellent! Halved the recipe; used 1/2 whole wheat pastry flour, a little cinnamon, substituted the juice of 1/2 an orange and vanilla almond milk for the heavy cream, used the rest of the fresh oj with the the egg for the egg wash. Mixed it with an old fashioned pastry cutter..no fancy kitchen machine with paddles! Tender, flaky...delicious! Cut them into pie shaped scones. Thanks Ina. This will be my go-to recipe for other scones! item not reviewed by moderator and published
These scones are amazing! I have been baking scones for a very long time and these are wonderful. I took them to a meeting at church and could hear everyone saying "who made the cranberry-orange scones." I loved it! item not reviewed by moderator and published
These are delicious, flakey & flavorful. This makes a large batch of scones and we only have family of 3, so I freeze the extras; cut out but not cooked. The night before I want to have the scones I put the froze scone in the fridge to thaw, then cook in the oven at the usual temp and time. They turn out fantastic! item not reviewed by moderator and published
Watch out--these scone are dangerous! I made a batch and left some home for my husband and took the rest to work. Now my husband and office manager are always begging me for more! I have to make them constantly to keep everyone happy because this recipe is "the best scones they've ever tasted!" My husband now hovers over me waiting for the beater, the mixing bowl and the spatula. Then he comes back for the left over scraps of dough! The key is COLD butter. I actually freeze mine when I know I'll be making them. It keeps the dough from getting hard and dry. I've never made an Ina recipe that wasn't an A+! item not reviewed by moderator and published
I love this scone recipe. I have made them several times with these modifications. I add brown sugar, about 1/4 cup and 1/2 cup more cranberries. I also have refrigerated and then baked. I think this makes for a more flaky scone. Also, this recipe makes a over 2 dozen scones. That is a lot of scones! Don't skip the glaze. item not reviewed by moderator and published
I can always count on Ina for a tasty recipe. These are scrumptious! Thank you Ina! item not reviewed by moderator and published
they came out SO perfect looking!! item not reviewed by moderator and published
I have made these twice now. First time I didn't have the orange zest and still they came out tasty. Second time around I made it with the zest and WOW even better. I really like the texture of the scone and while I'm no scone expert I did give one to someone who eats them all the time and she thought it was one of the best she has ever had. I used a kitchen aid mixer and found this recipe easy to do. My two year old son even helped. Thanks Ina! item not reviewed by moderator and published
Made these exactly as the recipe says, and they were good but too buttery and texture was too chewy for a traditional scone. BUT, I left the extra dough in the fridge for a few days lightly wrapped, allowing them to dry out quite a bit. I baked them this morning just to get rid of the dough, and my goodness, they were delicious!! Light, fluffy, crumbly, just like a scone should be. From now on I will use this recipe and let the dough sit for a day or two before baking. How knew?? item not reviewed by moderator and published
These came out great! But I did take the advice of other reviewers and increased the amount of orange zest and sugar. I also baked them at 375 instead of 400. Delish! Will definitely make these again. But I will prob 1/2 recipe since it makes a lot. item not reviewed by moderator and published
have made these several times now for the fam....delicious, we all LOVE them....tks, Ina!!! item not reviewed by moderator and published
So easy and delicious! Love you Ina :) item not reviewed by moderator and published
Second time making them!! Awesome!! item not reviewed by moderator and published
I made these this morning and they're soo good! I'm glad I didn't reduce the amount of butter as I planned. If I did, it might not have been as scrumptious! I used whole milk instead of cream though since I didn't have any cream. I disagree with the post of Chef#19511938 that this recipe needs an intermediate baker and heavy-duty mixer. I have a Kitchen Aid stand mixer but I didn't use it. I used my pastry blender instead. In short, I made my dough by hand or manually, just like how other chefs in Food Network did theirs. Look up Tyler's. This is a very easy recipe. A beginner can do it. Beginners, don't be intimidated. I can't wait for my husband to have some! I really love Ina's recipes. Her cheesecake is to die for! Thanks Ina! item not reviewed by moderator and published
These scones are amazing. Not dry and falling apart like a typical scone might. Really light and crunchy (in a good way with perfect texture. I'm not a huge cranberry fan but these pair perfectly with the orange. Everyone loved these and they last for a few days as leftovers! Ina cannot be beat! item not reviewed by moderator and published
These were exactly as promised! I made these with my 16yr old daughter and the only difference we made was regular 1%milk and more sugar on top and less icing. Even the picky teenage boys visiting my son couldn't resist the wonderful smell and look of these scones. item not reviewed by moderator and published
Flaky and tasty. I put in 1/3 c sugar and might take it up to 1/2 c because I usually do not do icing. This was a fairly involved recipe and not for someone without a heavy duty mixer. I also used 5 large eggs since I didn't have extra large. I think it could have taken a bit more orange zest as well, and I used 2 - 1/2 T. Anyway good recipe, but definitely for an intermediate baker and willing to make some adjustments for taste. item not reviewed by moderator and published
I like to use fresh cranberries and add some orange juice to the dough. I also subbed orange marmalade for the zest. A little brown sugar made these pretty yummy. item not reviewed by moderator and published
Ina does it again! Saw these yesterday and made them-they are very easy to make. I substituted half and half for the heavy cream (only out of guilt! and I don't know what the hers taste like but these were amazing so loss of flavor or texture. I also used sanding sugar as I like the texture for toppings. item not reviewed by moderator and published
These scones were perfect as is! I did add a bit more orange zest than recommended. This recipe is my new favorite, sorry Tyler ;- Instead of cutting into rounds I formed into a rectangle and cut into triangles. The advice to add sugar is silly, in my opinion, scones aren't meant to be sweet, the fruit and glaze is more than enough. LOVE! item not reviewed by moderator and published
I've made this recipe three times now. First time, I made it just as is. Scones were not as sweet as I expected but the icing made them sweeter. Second time, I doubled the sugar, no icing and used cranberries. They were delicious. Third time, I doubled sugar (again no icing, used Organic Thompson Raisins and used a tab bit more of heavy cream. AMAZING!! This is a great basic scone recipe. They're definitely more like a biscuit. This is a regular staple in my home. I also saved half of the dough (in the fridge and made fresh scones the next morning. My scones were ready in 13 minutes. item not reviewed by moderator and published
Delicious! Next time I would amp up the orange flavor in the scone and drizzle. item not reviewed by moderator and published
Tasty. Yummy. But two tablespoons of baking powered makes them fluffy like biscuits. item not reviewed by moderator and published
Really tasty! Halved the recipe, but stayed very true to ingredients and instructions for the scone itself. For the glaze I used a little orange zest, and about one Tbsp of cream, in addition to juice of half an orange. It is really delicious, and I can't wait to eat it for breakfast tomorrow morning! item not reviewed by moderator and published
Outstanding scone recipe! We have eaten scones in many parts of the world and this recipes produces the best of best. I served the scones with real butter (forget the clotted cream which isn't available in the USA anyway. They were sooo good and I must confess...offered homemade red raspberry jam on the side. I froze some of the baked scones after wrapping them in heavy foil. I reheated them on a baking sheet at 375 degrees for 8 minutes then added the orange glaze. Wonderful, easy and far better than anything you could buy. This recipe not only deserves 5 stars but a gold medal, Ina! item not reviewed by moderator and published
I made this last summer and they were great!! I am making them again tomorrow for my sister's baby shower and I am adding white chocolate chips with the cranberries, I'm not quite sure if I will be using the icing on them! I might make 2 batches, 1 batch with white chocolate and no icing and 1 batch with icing and no white chocolate chips! Thanks item not reviewed by moderator and published
Thank you so much Ina The scones are lovely, flaky and oh so delish! I noticed too late I did not have enough cranberries so I added a handful cereal topper of sultanas, apple and cinnamon and they turned out really great. Once again, thank you Ina for another brilliant recipe. item not reviewed by moderator and published
Awesome scone recipe! I have had many scones at many coffee shops and these scones were better than any I have had! I made a few modifications...alittle more orange zest (one very large orange and 1/3 cup grated white chocolate. The scones came out nice and flaky with a golden top so I decided against the glaze and pulling them out exactly at 20 minutes was the ticket. item not reviewed by moderator and published
The baking soda will make or break this scone. The first batch I used an expired baking soda without realizing it and they were awful, I dumped the entire batch out. The second time, I used newly purchased baking soda and they were delicious. Who knew how important the baking soda was?! I used 2 TBS with each bath. Also, cooked at 350 for 15 minutes. 400 was too high and burned the bottoms. item not reviewed by moderator and published
This was a fairly good recipe, though I did have to make some modifications. I used whole wheat flour instead of all purpose. I also used agave nectar instead of sugar, though I did need to add quite a bit more than I should have because the dough didn't taste very sweet. I also added some Orange juice to the dough in addition to the zest for a more orangey flavor. I also added some cinnamon. the biggest problem I had was with the cooking time. mine were done at nine minutes! and the bottoms were burnt. I'm very glad I had to cook them in two batches. overall, the texture and taste was great though. item not reviewed by moderator and published
They could have had a bit more orange flavor but they still deserve 5 stars! Texture/consistency was perfection! item not reviewed by moderator and published
Amazing! My sister and I had fun making these scones and they were amazing! Loved them! item not reviewed by moderator and published
These scones are so easy and delicious, and they keep well too which is usually a problem with scones. The only modification I made was to reduce the eggs to 3 eggs since the dough usually comes out too sticky for me. Love Ina! item not reviewed by moderator and published
FANTASTIC recipe! (1 EASY Recipe is straightforward/easy to follow (2 GORGEOUS Finished product looks PRECISELY like the photo (3 POPULAR Served on Christmas morning as part of a big breakfast, and even those who are not loving scones enjoyed these! Scone-lovers declared these the best scones ever ate. (4 FLAVOR FLAVOR FLAVOR! Flaky, delicious, packed with flavor. (5 MODIFICATION? The only adjustment I made, used less of the icing - it was delicious on its own. item not reviewed by moderator and published
Just THE Best Muffin!!!! Taste is great...delicious!! item not reviewed by moderator and published
I made these about a year ago. I had guests staying at our house for a week, they loved these and couldn't get enough of the glaze on top. I always remembered how good they were, just made them again, and man, they were awesome again. I am going to make another double batch, use my Foodsaver, and take 4 out of the freezer whenever I want. Very easy to make, and so good! item not reviewed by moderator and published
Love it and it's something I keep doing over time. If you let the batter stand in the fridge for an hour or so it'll be easier to handle. item not reviewed by moderator and published
Very easy recipe to follow. I won't go to "Fivebucks" to buy a $2 scone anymore! The flavor is so good and the dough was beautiful. The zest added the nice citrus flavor. I made these today to serve to my friends when they come for tea tomorrow. I know they will enjoy them. Thanks. item not reviewed by moderator and published
This is the first time I've made them and I don't understand the rave reviews. The dough was very sticky and I had to sprinkle more flour to work with it. I agree with others that there was little orange flavor if any. I used fresh chopped cranberries and will continue to do that. If I were to make this again I'd halve the recipe (this makes a lot add more sugar maybe half a cup, double the orange zest and definitely bake for a shorter time. 20 minutes is way too long. I would give Alton Browns scones next time and add the orange and cranberry. It's similar to this recipe but uses the mods I suggested. item not reviewed by moderator and published
Hands down the best scone recipe I've ever used! I didn't make the scones round because I wanted the traditional triangle shape so I divided the dough in half and patted out 2 - 7" to 8" circles and then cut each like a pie into 6 peices. I also used turbinado (sugar in the raw to sprinkle on top instead of regular sugar. They not only tasted great but they looked beautiful! item not reviewed by moderator and published
Really lovely scone. I love how the butter gives it the crumbly texture, while the cream makes the scone soft with a great mouthfeel. It's the perfect amount of sweetness, and comes together in just minutes in the food processor. Make sure you keep the butter cold and it will come out exactly as pictured. Overall, a great recipe! item not reviewed by moderator and published
My go to scone recipe. They aren't too sweet, just like scones should be. item not reviewed by moderator and published
I was not wow'd by these scones. Doubled up on orange zest and couldn't even taste it. The texture was very light and crumbly but just not the texture I'm used to with scones. They would not hold up to dunking in coffee. I love scones but these just didn't offer flavor or texture that I'm used to with scones. item not reviewed by moderator and published
great scones, been making them for years, family favorite! Thanks Ina! item not reviewed by moderator and published
These scones are utterly fantastic . !!!! The first time I followed the recipe exactly , and though amazing were not as sweet orangy as I would have liked. Although with butter or jam superb. Then I tried the following on the next round: The original recipe calls for 1/4 cup sugar. I added 1/4 plus a half of a 1/4 . I also tripled the amount of orange juice called for the topping and justadded more confectioners sugar accordingly to make the topping syrupy. The result : just a sweeter and more orange flavored version of Inas amazing scones . item not reviewed by moderator and published
These are amazing I have been making them for years. The older ladies at the church I go to asked me for the recipe. That is the highest compliment that this recipe can get. item not reviewed by moderator and published
Omg, Ina! These are SO good They're like a cross between a biscuit and a muffin! Love them. I just made them this morning. I halved the recipe and still got THIRTEEN scones!! I had to use salted butter though b/c that's all we had on hand.. I used a little pinch extra sugar too. They are so awesome though. I didn't have a round biscuit cutter so I had to use this funky vintage one I have that's shaped like a mushroom! They are beautiful. Thanks for the great recipe and my mother and I love your show! : item not reviewed by moderator and published
Ina does it again! These were scrumptious. Presentation was wonderful. I used fresh blueberries instead of dried cranberries... Also, I made two different glazes for the scones. One, was the one in the recipe made from powdered sugar and oj...the other, was made from powdered sugar and and a few teaspoons of lemon juice. I honestly thought the lemon glaze tasted way better on the scones. Is it possible?? I think I just might have one-upped the barefoot contessa on this recipe!! :- Of course, the drawback of this dish is the amount of butter. Three sticks of butter takes away any notion that these scones might be healthy in some way. Dont be fooled by the fact that they are less sweet. They are still really fattening. Id stick to one scone per person to avoid gaining weight from these! Id consider cutting down on the butter next time around. Thanks Ina, for another GREAT pastry recipe. You have raised the quality of eating in this house. item not reviewed by moderator and published
Delish. Traditional English scones are not very sweat. Add extra sugar if you want them sweater. My kids like them sweater, I like them as is. If I wanted sweater, I would bake muffins. a few reviews questioned the butter. Maybe it depends on the brand or where in the country you buy your butter, but in New England, 4 sticks equals 2 cups or 1 pound. When I lived in San Fransisco, the best baking butter was in 2 half pound slabs so I 1/2 sticks would be 3/4 pound. I think Ina did it best by using the pound description. One of your better recipes Ina. thank you item not reviewed by moderator and published
Excellent recipe. Moist and tender . Scones are tradionally not too sweet so if you like them sweeter , than follow others advise and double the sugar. Too bad some of those that rated this less than 5 stars for that reason don't know what a scone really is! Great recipe Ina! item not reviewed by moderator and published
With all these 5 star reviews, I was expecting too much. I'm giving this recipe 4 stars because I love Ina, otherwise I might only give it 3 stars. Mine had the texture and flavor of an upgraded biscuit. I baked the recipe in two batches, which is fortunate. For the first batch, I used the recommended 400 degree oven, and it was way too hot. (Yes, I have an oven thermometer. The oven was just too hot. For the second batch, I dropped the temperature to 350 and they were much better. Also, I agree with the other reviewers who doubled the sugar to 1/2 cup. For me, this was just an OK scone. item not reviewed by moderator and published
Great recipe! I did make a couple of minor changes, only due to personal taste, or availability of ingredients. I did not have unsalted butter, so I used salted butter and only put half of the salt. I also did not have heavy cream on hand, so I used half-and-half. They still came out great, maybe just a tad drier than if I had used the heavy cream. Also, I did put a bit more sugar, just because I like them a little sweeter, and I used a bit of orange extract as I like a more intense orange flavor than I get from just the zest. Like some of the other reviewers, I agree that you should bake them on a high rack or they tend to get too brown on the bottom. Lastly, I didn't bother with a rolling pin. The dough is easy to just pat out! Overall a great recipe.... thanks, Ina! item not reviewed by moderator and published
real good. real real good. my dough was sticky. could have been the heat but floured hands and gentle kneading gave me about 20 good sized scones. NOTE: bake these until they are browned. A full 25 mins for me. Remember my dough was a bit wet. Like Ina says "they will be firm" if they are under baked they will not have that light crunch item not reviewed by moderator and published
Followed the recipe and OH MY GOODNESS these scones are so tasty! I froze 9 of them. Tomorrow, being Easter and going to visit my daughter at college, I am defrosting 4 of them (one for her and each of her roommates to bake just before leaving. I'm pre-mixing the frosting so she can brush it on just after she reheats them in the oven. Super easy, even though I tend to get very stressed when following recipes. I read the instructions over and over so I don't miss a thing. Nothing went wrong and had no trouble working the dough - it's a little sticky but not impossible to work with at all. item not reviewed by moderator and published
I made these and they were FABULOUS! I have yet to find a recipe of Ina's that I don't love. These were devoured by my friends!! I will definitely keep these in the arsenal of recipies!!!! item not reviewed by moderator and published
Yum! So I used 3 sticks of butter and the scones are melt-in your mouth good! I doubled the orange zest and cranberries...I also added a little almond extract and vanilla extract. The only thing that I need to work on is the batter: my batter wasn't as "dough-y" as I thought it would be which made rolling it out difficult. I'll probably add a cup of flour alongside of the dried cranberries (instead of 1/4c for the next batch. But this was a great recipe! item not reviewed by moderator and published
Brought it to saint patties day party.it was a big hit! item not reviewed by moderator and published
These scones turn out great if you follow the recipe. 3/4 lb of butter is = to 3 sticks of butter. 3 sticks of butter is = to 1 and 1/2 cups. item not reviewed by moderator and published
LOL...I read the review by Earl's chef before baking and not giving it any thought only grabbed 1 1/2 sticks of butter. Now I see why they didn't melt in my mouth. Maybe I'll give these another try. item not reviewed by moderator and published
Where I come from, there are 4 sticks of butter per pound..so 3/4 of a pound of butter is 3 sticks not 1 1/2. No wonder your scones were dry. Mine were perfect with 3/4 1b butter. item not reviewed by moderator and published
Just made these today. Very tasty after making a few adjustments. First, 3/4 lb of butter is 1 1/2 sticks. Second, I doubled the sugar, orange zest & did 1 1/2 cups of dried cranberries. These came out huge so I made little triangles (about 2-3 bites and I doubled the icing (fresh OJ and powedered sugar. Baked for 20 minutes. To me they came out a little dry and maybe it's because I used whole wheat flour. Anyways, if you cut the size of your scone in half, it should double the quantity. item not reviewed by moderator and published
Super delicious! I used a dried berry medley (cherries, blueberries & strawberriesin place of cranberries. I rehydrated the berries in orange juice as recommended by an earlier reviewer. Great idea...thanks! Also, to simplify things, I didn't roll out the dough. Rather,I just scooped large spoonfuls onto baking sheets lined with parchment paper. I baked them a few minutes longer and they were perfectly cooked. item not reviewed by moderator and published
Very good! Loved them and so did my co-works. Someone please tell me why she insists on using 3/4 of a pound of butter! It's easier to say 1 & 1/2 sticks of butter!! item not reviewed by moderator and published
Delicious! I cut the recipe in half since its just me and my boyfriend, but I doubled the zest since I love that orange flavor. The batch still made 10 scones! Will definitely make this again. item not reviewed by moderator and published
I made and froze these last weekend and baked them this morning for Valentine's Day breakfast for my husband--SO GOOD!! I baked the frozen scones in a 375 degree oven for 20 minutes--center rack so they didn't get too brown. I only made 1/2 the recipe using extra orange zest. I used additional zest with fresh orange juice to rehydrate dried/chopped cranberries for the scones (including extra rehydrated cranberries added to softened butter for a spread with the scones. I kneaded and patted out the dough instead of rolling it and cut out heart-shaped scones for Valentine's Day and then patted the remaining dough into a large square (3/4" thick works great and cut that into smaller squares, which will remain in the freezer for future use. I appreciate everyone's reviews; the hints provided were very helpful. item not reviewed by moderator and published
Fantastic! These scones are perfect in taste and texture. These are much softer and moister than many scones you could buy! I have made these twice, once with dried cranberries and once with fresh. I found that the dried cranberries did not provide enough of that cranberry flavor that I love (though it was still the best scone I have ever eaten!. The second time, I substituted 1 cup of fresh cranberries (cut in half. I loved them and did not think they were too tart. Maybe if there were more fresh cranberries it might be too tart. Mine also baked more quickly than the recipe stated. Watch them if your oven runs a little hot. item not reviewed by moderator and published
Love this recipe! Tried this recipe years ago but, forgot how good it was. I made a few changes. Added twice the orange zest and soaked the cranberries in hot water for a few minutes to get them nice and plump before tossing with flour, than adding to the dough. Mine also only needed about 15 minutes in the oven. Sooo Great, Thnak You Ina! item not reviewed by moderator and published
My first try at scones and they were awesome! I did add more orange zest as several people suggested. Thanks Ina - love your shows and trying your recipes. item not reviewed by moderator and published
With the new measurements, turned out fantastic. Since I was baking in batches, I stuck the already cut dough circles into the fridge on the pans to keep the butter in them from melting. Only took 14 minutes- watch them close! item not reviewed by moderator and published
delicious and easy to make. I do think they could use a little more orange zest. They baked up nice and high. Look better than Panera Breads! I will definitely file this recipe for use again. item not reviewed by moderator and published
These scones were fantastic. Not too sweet and extremely flakey. Yum! item not reviewed by moderator and published
Scrumptious. This is my first time making scones. I looked at several recipes and chose Ina's. She keeps things simple. Speaking of simple, I chose to NOT roll the dough. I just kneaded the big blob, patted it lightly to smoothe it, and cut it into 4 sections. I balled those lightly, padded them down a bit, and cut each into 8 scones. So you get 24 scones that look more like what you would see at Starbucks or Panera. Thanks Ina! item not reviewed by moderator and published
made these for Christmas breakfast this year and they turned out great! Mine only required 15 min in oven - so just keep an eye on them! item not reviewed by moderator and published
I like the recipe very much! item not reviewed by moderator and published
I have tried several different recipies for scones. This is by far my favorite! Sooo good. I even rolled them out and cut them into triangles. They were great that way also. I also tried to switch it up with lemon zest, lemon juice and blueberries, but they were not quite as good. Update, OMG!! I forgot how good these were. If in doubt try them--they are awesome. item not reviewed by moderator and published
Heavenly! I actually found 4 left over scones in my freezer from over a year ago. Not recommended. I have to tell you, they were still terrific. item not reviewed by moderator and published
Love the flavor and they look fabulous! Adding additional zest was a great hint. Big thumbs up on this receipe! I have added this one to my file! Thanks Ina! item not reviewed by moderator and published
I used fresh cranberries chopped in a food processor and, oh my, SO GOOD! I rolled out the dough and then spread the freshly chopped cranberries mostly down the middle and then added a sprinkle more of sugar, then folded the dough over the berries to 'hide' them in the dough. Next, I rolled them gently into a rectangle and cut them lengthwise in half and then into strips to bake! SO GOOOOOOD!!! item not reviewed by moderator and published
I followed the recipe with one exception - I added a little bit more orange zest as some of the other reviewers suggested. I didn't run into any consistency problems or any of the other issues some people had when preparing this recipe. These are the BEST scones - and a super simple recipe. They do melt in your mouth. And, they smelled wonderful while I was rolling them out and cutting them! I will be amking these again and again! item not reviewed by moderator and published
Wonderfull!! item not reviewed by moderator and published
If you can make biscuits you will find these wonderful scones easy. I will definitely make these again. For medical reasons I stay away from sugar, but found that 1/3 cup of Erythritol (a natural sugar substitute worked great. Next time I will try adding some chopped walnuts. item not reviewed by moderator and published
I usually like to make a test run on new receipts. However, these cranberry orange scones sounded so good, I decided to make them for a party that day. They came out PERFECT. I did, however, use some of the tips I got from the other reviews; like adding more zest, surgar and cranberries to the dough. I also added zest to the icing and also some frest squeezed orange with a little bit of the small pieces of pulp. It was wonderful. By the end of the party, they were all gone. My guests loved them. Thanks to all of you other chefs for the great tips. item not reviewed by moderator and published
very good! item not reviewed by moderator and published
WOW! Baked these again this morning. This time I used 1/2 cup of white sugar, dried blue berries and 1 tablespoon of lemon zest instead of the cranberries and orange zest. FANTASTIC! These are delicious. Follow Ina's recipe but use 1/2 cup of white sugar and replace the cranberries with the same 1 cup measurement of dried blue berries and 1 tablespoon of lemon zest. Ocean Spray sells dried blue berries. You can find them on the canned fruit isle at your grocery store. For the glaze I used three tablespoons of fresh lemon juice mixed into the powdered sugar and glazed them after cooling them for 15 minutes. The recipe is a winner! Your guests will never leave. Note: To save time you can prepare the batter the night before form into a rectangular disk about two inches thick cover with plastic wrap and refrigerate overnight. In the morning all you have to do is put a scrunchy in your hair, brew a pot of good coffee and roll these gems out! Happy Holidays! item not reviewed by moderator and published
These Scones are beyond wonderful. They just melt in your mouth and just make you want to sing, LOL. Ina, you're my Girl. item not reviewed by moderator and published
TWO THUMBS UP for this recipe. My baking notes: added 1/2 tsp vanilla extract, only added 1/2 tsp orange zest instead of 1 TSP,and added 1/2 cup roasted walnuts. This scone can stand on its own without the glaze. The glaze, in my humble opinion, I didn't care for. Instead, I made cranberry jam (epicurious website which was good with the scone. But, again...the scones are so good and best without distractions. : Other notes: When working with scones, it's best to handle as little as possible. Instead of using a rolling pin, I floured the mound of dough lightly, then using my hands I patted the dough down gently into a circle. Also, I let them rest for 30 minutes in the fridge. Then I brushed them with egg/milk mixture and baked. The cranberries add a nice touch. item not reviewed by moderator and published
two tablespoon baking powder ??? are you sure ?? i followed the recipe to the letter and it just tastes too much like BP. maybe it's just me coz i know the recipe has really good reviews, but next time i'll just put like 0.5 tbsp BP ( i threw away the whole batch i did... too bad item not reviewed by moderator and published
Great scone recipe! Luv Ina's baking! I used butter mild as a substitute for cream, still turn out great! item not reviewed by moderator and published
Excellent recipe. Someone complained that it was not sweet enough. It is absolutely perfect. Scones are not supposed to be sweet , they are bread or a biscuit basically and these are perfect. Scones are eaten by the British for afternoon tea. They are supposed to be somewhat plain and are usually eaten with jam. If you want sweet eat a cupcake or a cookie. These were light , flaky yet not dry and had perfect flavor with orange zest and the cranberry make a perfect blend. The only issue I had was they got browned quickly on the bottom do I yanked them out of the oven at 15 minutes. Probably could have left them in a little longer but next time I will try a few more minutes to see if they rise a little more without being dry. Its my oven though, possibly I need to do 375. item not reviewed by moderator and published
I love it... I put a little less salt on it, but other that than is awsome item not reviewed by moderator and published
What a great scone. Flaky, light and not too sweet. Perfect!! Love it! I am surprised by some of the negative reviews. Ina, they are awesome! item not reviewed by moderator and published
Ina, you've done it again! I always feel confident with one of your recipes because I know you test them extensively before publishing. I planned to take these to a breakfast so made them twice--once a week earlier than I needed to test how they baked when I formed the dough into a disc, wrapped in plastic, and refrigerated overnight to bake next morning so they would be fresh. If anything, they were even better. The flavors had blended and intensified a little, the cranberries were more tender and they baked up beautifully. I had so many compliments from so many people--especially the men begging for the recipe for their wives to make. Thank you, Ina. item not reviewed by moderator and published
This was a great recipe to follow and to make. However, not being too experienced a baker, I want to remind everyone that tries this not to place the baking sheets on too low an oven rack. This will brown the bottoms of the scones too quickly, and you will wind up with burnt bottoms, while waiting for the top of the scones to brown sufficiently. (you may even set the parchment paper on fire- so be careful. Additionally, I used orange-flavored dried cranberry's from Trader Joes to add more orange taste to the finished product. They taste amazing and are fluffy and light. I am bringing them to breakfast tomorrow at a friend's home. item not reviewed by moderator and published
My first time making scones and they were AMAZING! soft and flaky in the center, just perfect! Will use this recipe from now on! : item not reviewed by moderator and published
Wo mama! Just made these scones but made half the batch, and they were delish! Next time I will use a whole cup of cranberries for my half batch. They are not very sweet, so if u prefer them sweeter I would double the sugar! Definitely a keeper! item not reviewed by moderator and published
I hope you're not the only person in the house. item not reviewed by moderator and published
that's your recipe, the review suppose to be Ina's. item not reviewed by moderator and published
There is NO baking SODA in this recipe...it is BAKING POWDER item not reviewed by moderator and published
Because when you are somewhere else in the world butter is not sold in the same measurments as in the U.S.A. Remember the internet is worldwide! item not reviewed by moderator and published

Not what you're looking for? Try:

Orange Glazed Blueberry Scones

Recipe courtesy of Tyler Florence