Cranberry Orange Scones


These were again created off the same favourite base scone flavour. They truly work with any combination of flavour and are a great snack to keep on hand.

Make ahead and freeze the dough for a quick and fresh treat.

Thanks AH for the flavour suggestion and the help making these.


For the scone

2 cups (240 g) all-purpose flour (plus extra for counters)
6 tbsp. (75g) granulated sugar
2 and 1/2 tsp. baking powder
1/2 tsp. salt
zest of one orange
1/2 cup (115 g) unsalted butter, frozen (I throw it in the freezer ice drawer about 20 mins before I start making the scones, and take it out only when I’m ready to use it)
scant 1/2 cup heavy cream (I use 35% Cooking Cream)
1 tsp. pure vanilla extract
1 large egg

For the glaze

1 cup (120 g) confectioners’ sugar
2-3 tbsp fresh orange juice


Mix the the first 5 ingredients (flour, sugar, baking powder, salt and orange zest) in a large bowl.


Grate frozen butter (simplest to use food processor). Add butter to flour mixture and combine with pastry blender or fork. Mix until flour is combined and no larger than pea sized amounts remain.


Create a well in the centre and add cream, vanilla and an egg.


Mix wet ingredients in the well with a fork. Combine dry and wet ingredients with a spatula.

Shape and slice the dough exactly as done in Earl Grey Scones with Vanilla Glaze.



Bake for 12-17 minutes (15 minutes works perfectly for me).


Science Fact of The Week

A single orange can contain 75% of the recommended dose of vitamin C. Maintaining regular doses of vitamin C can be preventative of cancer and cardiovascular disease. Last year I wrote a literature review of vitamin C and cancer, looking at its use even as a cancer treatment. To get some extra vitamin C, you can eat the extra orange left after juicing! Contrary to popular belief, vitamin C is actually higher in other natural food such as red and green peppers!


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