Orange Cranberry Scones Made With Cake Flour
Orange Cranberry Scones
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Yield: About 16 scones
A bit more dense and crumbly than a biscuit, scones stand up well to a hot cup of tea or coffee. Add the sweet-tart taste combination of orange and cranberries for an extra special breakfast, coffee-break or tea-time treat.


  • 5 cups sifted Swans Down®️ Cake Flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold
  • 1 cup whole cranberries, fresh or frozen
  • Zest of one orange
  • 1 cup half and half
  • Egg wash (1 egg + 1 tablespoon water, whisked)


  • 2 tablespoons fresh orange juice
  • 2/3 cup confectioners’ sugar, sifted
  1. MAKE SCONES: Preheat oven to 350℉. Line sheet pan with parchment
  2. MIX flour, sugar, baking powder, baking soda and salt in large bowl. Grate cold butter into flour mixture. Work into flour mixture until it resembles coarse crumbs.
  3. ADD cranberries and orange zest. Add half and half a little at a time until the dough comes together. Form dough into two disks and wrap in plastic wrap. Refrigerate for at least 20 minutes. Cut each disk into 8 triangles.
  4. PLACE dough triangles on sheet pan, brush with egg wash and bake for 25 minutes. Rotate pan after 20 minutes.
  5. MAKE GLAZE: Place powdered sugar in medium bowl. Whisk orange juice in a little at a time until glaze is the consistency of honey or molasses.
  6. DRIZZLE glaze over tops of baked scones after they have cooled for 10 minutes.
  • Ruther says:

    I’m going to try half a recipe. I’ve been looking for cranberry-orange scone recipes! Cranberries can be bought in season (September/fall) then frozen, to be enjoyed throughout the year.

  • Martha L Lopez says:

    This recipe made very large scones, could have made 20-24 normal sized scones. I had to add a cup of milk as the mix was very dry. I wonder if liquid was left out or the recipe meant 3 cups of cake flour not 5!

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