Cranberry Orange Scones


  • 3 cups All-Purpose Flour
  • 1/3 cup sugar (rounded)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon grated orange peel
  • 3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2-inch pieces
  • 3/4 cup dried cranberries
  • 1 tablespoon orange extract
  • 1 cup half & half


  1. Preheat oven to 190°C. Line baking sheet with parchment paper. (Parchment isn’t necessary, but it helps.)
  2. Sift flour, sugar, baking powder, salt and baking soda into large bowl. (By “sift” I mean put the ingredients in a large bowl and stir well with a whisk.) Mix in orange peel.
  3. Add butter and rub in with fingertips, or cut in with a pastry blender, until mixture resembles coarse meal. Mix in dried cranberries.
  4. Measure half & half into glass measuring cup and add orange extract. Add half & half, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
  5. Cut ball of dough in half.  Form dough into 2 1-inch-thick rounds. Cut into 6 wedges each. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Brush with a little half and half and sprinkle with sugar, if desired.
  6. Bake at 190°C until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.


6 thoughts on “Cranberry Orange Scones

  1. I’m taking these wonderful recipes for Scones. I totally forgot about them! It’s such an Australian thing to have for morning breaky and tea. And the French don’t really know about this little treat, so it’s something I think I’ll introduce.

    Love your blog. But where do you find the time!??? Baking, taking the beautiful photos, plus researching the recipes I imagine and then blogging about them. Mon dieu!

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