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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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 hope you're not the only person in the house. item not reviewed by moderator and published

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Recipe courtesy of Tyler Florence