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.
Photo: Cranberry Orange Scones Recipe

















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By amhmc
North Potomac, MD
on May 09, 2013
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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.
By christinestiff_...
Bloomington, MN
on May 06, 2013
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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!
By Yunicita
on April 16, 2013
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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.
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