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Cranberry Orange Scones

  • Yield: 8 scones 1x


I’ve always been a buttermilk scone girl until now. There’s nothing better than a cream scone. Slightly sweet with a semi-dry texture. The addition of fresh cranberries yields a tart note accompanied with the citrusy sweet notes of the orange.


  • 1 c. fresh cranberries
  • 1/2 c. heavy cream
  • 1 large egg + 1 yolk
  • 1 c. all purpose unbleached flour
  • 1 c. white whole wheat flour
  • 1/3 c. + 1/2 tsp. pure cane sugar, divided
  • 1 tbsp. aluminum-free baking powder
  • 1/2 tsp. sea salt
  • zest of one orange
  • 6 tbsp. unsalted butter
  • Wash
  • heavy cream
  • turbinado (or sanding sugar)


  1. Halve cranberries and sprinkle with 1/2 tsp. sugar. Set aside.
  2. In a measuring cup, whisk together cream and eggs. Set aside.
  3. In a large bowl, whisk together flours, 1/3 c. sugar, baking powder, salt, and orange zest.
  4. Cut butter into the flour mixture until it resembles coarse meal.
  5. Make a well in the center and pour in cream mixture. Using a pastry fork and/or your hands, combine until dough just comes together.
  6. Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 7″ square (or so). Carefully add 2/3 of the cranberries to the dough. Roll the dough up as you would a cinnamon roll to seal in the cranberries. (If dough becomes too sticky, pop in the freezer for 5 minutes. Adding more flour toughens the scone.) Being careful not to overwork the dough, press into a rectangle, about 12″ x 5″. Press remaining cranberries on top.
  7. Cut into 4 equal rectangles. Cut each rectangle on the diagonal leaving you with 8 triangular scones.
  8. Using a pastry bench, loosen from the bottom and even place on the baking sheet.
  9. Lightly brush with cream and sprinkle with turbinado.
  10. Place in freezer. Meanwhile preheat oven to 425 degrees.
  11. Once preheated, remove scones from freezer and bake for 15 minutes.
  12. Serve warm or cooled.
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