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Cranberry Orange Scones

Updated: Aug 24, 2021

Makes 14 small wedges

I haven't made scones in years so I called upon my son Steven Scuor to show me how he makes his delicious scones. These are very crumbly and incredibly addictive.

Thank you Steven for the contribution!


3 ¼ cups flour, plus more for surface

½ cup sugar

2 tbsp packed brown sugar

1 tbsp baking powder

½ tsp, kosher salt

½ cup cold butter, cubed

1 cup frozen cranberries

2 large eggs

1 cup plus 1 tbsp cold heavy cream, divided (may need a bit more for dough)

Zest of one large orange

Tbsp of course sugar


  1. Preheat oven to 400˚ and line baking sheet with parchment paper

  2. In a large bowl, whisk together flour, sugars, baking powder and salt

  3. Cut butter into large chunks and add to dry ingredients

  4. Using your fingers, rub butter with flour until the butter is into pea-size pieces or use a cutting utensil to do the same

  5. Add cranberries and orange zest to dry ingredients and toss to coat

  6. In a medium bowl, whisk together 1 cup cream and egg

  7. With a fork stir in the cream egg mixture into flour mixture until combined (the dough should be crumbly, don’t overwork it)

  8. Transfer dough to work surface. I do it directly on the parchment paper in the pan

  9. Pat into a circle about 1” think and cut into wedges (You can freeze scones at this point to bake at a later date)

  10. Brush tops with 1 tbsp cream

  11. Sprinkle with course sugar

  12. Bake until golden 20 – 22 minutes, rotating sheet half way through (add 5 – 10 minutes if baking from frozen)

  13. Let cool for 5 minutes on baking sheet, transfer scones to a rack to completely cool


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