Cranberry Orange Scones

I don’t think there is anybody complaining about the much needed rain in California today.  Cold rainy weather equals baking to keep the house warm. 😉  I have this large bag of cranberries in the refrigerator from Holiday baking and because I bought the bag from Costco it’s a pretty big bag.  So I decided on Cranberry Orange Scones.  I found an excellent recipe- these are so fluffy, crisp on the outside soft and fluffy on the inside with the nice tartness from the cranberries. Absolutely perfect :))  I found this recipe on Pinterest from food blogger Cooking Classy.






orange tree

My little orange tree….

Cranberry Orange Scones with Vanilla Cream Glaze


    • 2 cups (277g) all-purpose flour
    • 8 Tbsp granulated sugar, divided
    • 2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp salt
    • 8 Tbsp unsalted butter, frozen
    • 1/3 cup sour cream
    • 1/3 cup + 1 Tbsp heavy cream, divided
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 Tbsp orange zest
    • 1 (heaping) cup fresh cranberries, diced into halves
  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
  • 1 Tbsp milk
  • 1/2 tsp vanilla extract


  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
  • In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps. In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
  • Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream. Bake in preheated oven until golden, about 16 – 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
  • For the glaze:
  • In a mixing bowl whisk together all glaze ingredients until well blended.
  • Recipe source: Cooking Classy





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