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Fresh Cranberry Orange Scones


  • c all-purpose flour
  • 2 T sugar
  • 1 T baking powder
  • ¼ t salt
  • 2 T orange zest
  • 1 stick butter, cold & cut into chunks
  • 2 large eggs lightly beaten
  • ½ c heavy whipping cream + 1 T to brush the top
  • 1/2 c chopped fresh cranberries
  • 1 T coarse sugar to sprinkle the top optional
  • 3/4 c powdered sugar
  • 1 T freshly squeezed orange juice


  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  • In a glass measuring cup (microwave proof) boil 1 cup water and add the chopped cranberries and allow to soak until needed.
  • In a large bowl, stir together flour, sugar, baking powder, salt and grated orange zest.
  • Pour this mixture into your food processor & add butter. Pulse until you have coarse pea-sized crumbs.
  • Return to a large bowl.
  • Drain the cranberries completely and pat dry with paper towel.
  • Stir cranberries into flour mixture and gently combine.
  • Make a well in the center and set aside.
  • In a medium bowl, whisk together eggs and ½ cup heavy cream.
  • Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
  • Turn dough out onto a generously floured surface and pull it together into a round disk, about ¾" thick.
  • Cut disk into 12 equal wedges and pull apart slightly.
  • Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired.
  • Bake 15-17 min until golden (mine took 16 min).
  • Remove scones from the hot baking sheet and let cool 15 minutes while you whisk together the powdered sugar and 1 T. freshly squeezed orange juice, adding more or less to desired thickness. Drizzle over scones.