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Baking recipe · from the recipe book

Cranberry Orange Scones

Tender, buttery scones studded with tart cranberries and bright orange, finished with a crackly sugar top.

Cranberry Orange Scones

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • ⅓ cup70 gGranulated sugarplus a little for sprinkling
  • 2½ tsp12 gBaking powder
  • ½ tsp3 gSalt
  • ½ cup113 gUnsalted buttercold, cubed
  • 1 cup chopped110 gCranberries, rawcoarsely chopped
  • 1 medium131 gOrangezested first, then segmented and chopped
  • ⅔ cup (160 ml)150 gHeavy creamcold, plus a little for brushing
  • 1 large50 gEggs
  • 1 tsp4 gVanilla extract

Steps

  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Zest the orange into a large bowl, then add the flour, sugar, baking powder and salt and rub the zest in with your fingers.
  3. Cut in the butter with a pastry cutter or your fingertips until the pieces are pea-sized.
  4. Pat the chopped orange dry on a towel, then toss it and the cranberries into the flour mixture.
  5. Whisk the cream, egg and vanilla, pour over the flour and stir just until a shaggy dough forms.
  6. Turn onto a floured counter, pat into a 7-inch round about 1 inch thick and cut into 8 wedges.
  7. Space the wedges on the sheet, brush the tops with a little cream, sprinkle with sugar and chill 15 minutes.
  8. Bake 18–22 minutes, until golden on top and a toothpick in the center comes out clean.
  9. Cool on a rack for 10 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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