Cranberry-Orange Scones

Cranberry-Orange SconesRecipe
Photo: John Montana; Styling: Elizabeth Blake
Tasty Cranberry-Orange Scones are idea for coffee and tea dates with your girlfriends, or a grab-n-go snack for your family. If you want to take out a step, skip the glaze—the scones will be sweet enough without it.
12 scones (serving size: 1 scone)

Cost per Serving:



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3 tablespoons packed light brown sugar
Zest of 1 orange, grated
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup dried cranberries
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon orange juice


Prep: 25 Minutes
Bake: 15 Minutes
Total: 40 Minutes

1. Make scones: Preheat oven to 425ºF. Line 2 large baking sheets with parchment. Place sugar and zest in a food processor; pulse 2 or 3 times to combine. Add flour, baking powder and salt; pulse to combine. Scatter butter pieces over flour mixture and pulse until butter is incorporated with a few larger pieces remaining. Add cranberries and pulse once or twice, just to mix.

2. Transfer flour mixture to a large bowl. Pour cream on top and stir with a fork until just combined; do not overmix. Line an 8-inch round baking pan with plastic wrap. Press dough into pan to form an even layer. Turn out dough onto a lightly floured countertop, carefully peel off plastic wrap and cut dough into 12 even wedges with a sharp knife. Place scones on baking sheets. Bake until light golden, 12 to 15 minutes. Cool scones on a wire rack.

3. Make glaze: Stir sugar and juice in a small bowl with a fork. Add more sugar to thicken or juice to thin if necessary. Drizzle glaze over scones and let stand 10 minutes to set.

Created date

April 2012

Nutritional Information

Calories 223
Fat 12 g
Satfat 8 g
Protein 3 g
Carbohydrate 25 g
Fiber 1 g
Cholesterol 40 mg
Sodium 178 mg