Cranberry Orange Scones

March 21st, 2016

Orange Cranberry Scones 1

While our friends were visiting, I made a batch of scones.  Scones have all of the qualities of good biscuits but with the sweetness and flavor amped up.  Orange and cranberry flavors are just right.  This is an Ina Garten recipe, so what else do you need to know?  They are so darn good. Plus they are so easy to make because they are blended in the Kitchen Aid Mixer.  Just add the flour, flavorings, butter and turn on the paddle attachment.  I actually made these scones ahead of time and reheated them for breakfast.  It couldn’t have been easier.Orange Cranberry Scones 2

Flakey, impressive and just the right kind of breakfast accompanied by fruit.  I have been known to make decadent breakfasts for this group of friends, but we are all getting older, trying to eat better and much more aware of our health.  The guys went on to eat crazy lunches at bike week venues, but we girls had a lovely lunch in St. Augustine, one of my favorite locales.

Penny ST. Augustine 3

St. Augustine has such a unique vibe.  It is a small city with the historic fame of being one of the first settlements in the United States.  The historic district is charming and the shops and restaurants are quaint.  After lunch we walked around the cobbled streets and I was drawn to this small outdoor eatery.  Love the ladies dining in straw hats.  It was a beautiful Spring day.  What more could you want?

Please try Ina’s Cranberry Orange Scones.  You will be as happy as we were.  My friend Barbara is making them for her Easter Brunch.


4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 teaspoons grated orange zest (2 oranges)
3/4 pound (3 sticks) cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup (1/2 pint) cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water, for egg wash
1/2 cup plus 2 tablespoons confectioners’ sugar
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated 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 add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.

Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 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 the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.

Brush the tops of the scones with the egg wash, sprinkle with granulated 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, then whisk together the confectioners’ sugar and orange juice and drizzle over the scones.


10 responses to “Cranberry Orange Scones”

  1. Penny at the Comforts of Home says:

    Yummy! These look and sound wonderful. Looking forward to Fig!

    • Penny says:

      Spring in Asheville is on my agenda. Will meet you at Fig and The Screen Door. I love this rite of Spring with you, my good buddy.

  2. Oh Penny I know I will love these – have printed recipe and will make them soon – perhaps for Easter! Leaving tomorrow for a few days in Branson, Missouri but will be back for Easter. Off to Ireland in May – do you have any trips planned for 2016?

    Loved St. Aug. when visiting there – many, many years ago!

    Happy Spring –
    Hugs, Mary

    • Penny says:

      It is so funny. I thought of you, Mary, when I made these. I knew you would love the scones. Our travels involve places closer to home this year. We are going to Michigan in July to celebrate our 50th anniversary. It is home. It has family. It has friends from the days when we married. It is the scene of the crime. LOL. We have a lot to celebrate. Enjoy your trip to Branson and Ireland. You always make the most of everyplace you visit.

      Hugs back, Penny

  3. Penny, you make THE best scones. I bet you had a nice time in St. Augustine. What a pretty city. We haven’t been there in years though. We might have to just get up that way someday.

    • Penny says:

      Thanks Sam. Your part of Florida is wonderful also. We are heading back to NC at the end of the week. House on the market. Best to Meakin. Have a great Easter.

  4. Larry says:

    You have two of my favorite flavors in one place here – they look delicious.

  5. Monique says:

    These are our Christmas morning scones and more..I also freeze them unbaked,and bake frozen..lovely..
    I also loved St Augustine’s ..I had a discomfort walking around as the day before we left I cut my foot deeply on a shell walking the hobbled on a shoeless foot..I love the so pretty..and I too love the hatted look good to!

    • Penny says:

      Great idea to freeze them, unbaked Monique. I will try that the next time. There will be a next time because these scones are so good. No fun trying to walk around St. Augustine with a cut foot, I am sure. Walking is a necessity there.

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