Cranberry Orange Scones
Cranberry Orange Scones are loaded with vibrant orange flavour, chewy dried cranberries, and topped with a sweet orange glaze. They are one of my favourite scone recipes to make during the holiday season. This is a truly great scone recipe – thanks Ina! They turned out so flaky, flavourful and moist.
Ina’s Cranberry Orange Scones
Ingredients
- 4 cups plus ¼ cup all-purpose flour
- ¼ cup sugar plus additional for sprinkling
- 2 tbsp baking powder
- 2 tsp kosher salt
- 1 tbsp grated orange zest
- ¾ 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 tbsp water or milk for egg wash
Citrus Glaze
- ½ cup confectioners’ sugar plus 2 tbsp
- 4 tsp freshly squeezed orange juice
Instructions
- Preheat the oven to 400 °F
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, ¼ 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 ¼ cup of flour, add to the dough, and mix on low speed until blended.
- 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 ¾-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.
- 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. Recipe inspired by Ina Garten/FoodNetwork
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
