Cranberry Orange Scones

  • Level: Intermediate
  • Yield: 14 to 16 scones
  • Total: 55 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 20 min


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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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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416 Reviews

Vanessa G.

<span>Flavor wise, this recipe is 4-5 stars.The instructions however, are likely to result in a dense, cakey blob of scone. First, always start with frozen butter and ice cold cream. Prepare your dry ingredients and whisk or sift them together in a bowl. Whisk together your cream and eggs and have them in the fridge until ready to use. Using a grater attachment on your food processor or box grater, grate your 3/4 lb of butter. Moving quickly, turn out your bowl of grated butter into your flour mixture and gently coat them in flour. This will help prevent large clumps of butter that have to be worked more. Take care not to over work the mixture, and begin to use your fingers to rub the butter into the flour. It should not look like a dough, it should look like flour with pea size chunks of butter in it. That's what will give you a light, flaky scone. At this point I add 1/2 c each of diced candied orange peel and diced dried cranberries. Add your egg/.cream mixture and use your hands to very gently combine them. The dough should be crumbly and somewhat sticky. I like to wear gloves that I can easily remove once I have incorporated the egg mixture. Lightly flour your work surface and lightly flour your hands. Personally, I divide the dough into two portions, each ball making 8 scones for a total of 16 scones per batch. Gently press the dough into a disk about 1 inch thick. Cut in half, quarters, and into 8 triangles. Place the scones on a parchment lined baking sheet, coat with egg/cream mixture, and bake at 390 for approximately 20 minutes. I make a glaze of 1c confectioners sugar, 1tbsp oj, and 1tbsp of oj concentrate. Once the scones have cooled for 15 minutes I add 1/4c each of finely minced candied orange peel and dried cranberries to the glaze, mix, and spoon approx 1tbsp onto each scone. They're just sweet enough, bursting with orange flavor, and with just a bit of tang from the cranberries. </span><br /><br /><span>Read more at:</span>

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