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Orange Cranberry Scones

Course Biscuit


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 cup dried cranberries or fresh or frozen cranberries
  • 1 tablespoon orange zest zest of one orange
  • 1/2 cup really cold salted butter
  • 2/3 cup half and half cream 10% cream
  • Icing Ingredients:
  • 2 cups icing sugar
  • 2 tablespoons orange juice or more as needed


  1. Mix together the flour, sugar, baking powder, dried cranberries, orange zest and salt. Grate the cold butter with a cheese grater over the flour mixture. Stir cream into flour mixture. Dump all the dough onto a piece of parchment paper and with your hands form a round disk about an inch and a half thick (aim for the rustic look, don’t overwork the dough)
  2. Keep dough cool, the little chunks of butter is what makes a flakier consistency scone.
  3. Cut into 6 or 8 wedges, depending on how big you want the wedges, don’t separate the wedges.
  4. Bake at 375°F for 15-20 minutes until golden brown, then recut the wedges when hot.
  5. If the scones are not going in the freezer then mix up the icing ingredients and drizzle scones with a little or a lot of icing sugar.