Cranberry Orange Scones

Jennifer Skelton


Slightly adapted recipe from Ina Garten.

pinch tips: Perfect Bacon Every Time


20 Min


20 Min


4 c
all-purpose flour
1/4 c
2 Tbsp
baking powder
2 tsp
kosher salt
2 Tbsp
orange zest, grated
3/4 lb
unsalted cold butter, diced
eggs, lightly beaten
1 c
cold heavy cream
1 c
dried cranberries
1/4 c
all-purpose flour
egg, lightly beaten
2 Tbsp
turbinado or granulated sugar


3/4 c
confectioners' sugar
5 tsp
freshly squeezed orange juice
orange oil or orange extract, to taste

Directions Step-By-Step

Preheat the oven to 375 degrees F.
In a large bowl, combine 4 cups of flour, ¼ cup sugar, baking powder, salt and orange zest. Cut in the cold butter until the butter is the size of peas.
In another bowl, combine the eggs and heavy cream. Slowly pour egg and heavy cream mix into the flour and butter until just combined. Combine the dried cranberries and ¼ cup of flour. Add cranberries to the dough until just incorporated.
Place the dough on a well-floured surface and knead it into a ball. Flour hands and rolling pin and roll the dough ¾ -inch thick. Flour a 2 ½ -inch round cutter and cut circles of dough or cut dough into triangles. Place the scones on a baking pan lined with parchment paper.
Combine lightly beaten egg with 2 Tbsp water to create an egg wash. Brush the tops of the scones with egg wash, sprinkle with turbinado or granulated sugar, and bake for 16 to 18 minutes, until the tops are browned and the insides are fully baked.
Allow the scones to cool slightly. Whisk together the confectioners' sugar, orange juice, and orange oil or orange extract. Drizzle glaze over the scones.

About this Recipe