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Cranberry Orange Scones Recipe

Cranberry Orange Scones

Ina Garten

Copyright 2006, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Jeffrey Home Alone

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (340)

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Average Rating:

Total Reviews: 340

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  • on May 26, 2012

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    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.

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  • on May 26, 2012

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    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!

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  • on May 09, 2012

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    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

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  • on April 07, 2012

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    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.

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  • on April 04, 2012

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    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!!!!

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  • on March 25, 2012

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    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!

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  • on March 25, 2012

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    Brought it to saint patties day party.it was a big hit!

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  • on March 24, 2012

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    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.

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  • on March 19, 2012

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    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.

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  • on March 18, 2012

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    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.

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