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.


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    Fixed these for our Family Easter brunch yesterday and they were inhaled! Everyone raved about the scones!
    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!
    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!
    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!
    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+!
    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.
    I can always count on Ina for a tasty recipe. These are scrumptious! Thank you Ina!
    they came out SO perfect looking!!
    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!
    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??
    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.
    have made these several times now for the fam....delicious, we all LOVE them....tks, Ina!!!
    So easy and delicious! Love you Ina :)
    Second time making them!! Awesome!!
    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!
    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!
    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.
    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.
    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.
    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.
    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!
    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.
    Delicious! Next time I would amp up the orange flavor in the scone and drizzle.
    Tasty. Yummy. But two tablespoons of baking powered makes them fluffy like biscuits.
    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!
    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!
    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
    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.
    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.
    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.
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