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perfect for your easter brunch: cranberry orange scones

    In case you are looking for a last minute addition to your Easter brunch this weekend (or any time, for that matter), these scones are perfect.


    Some scones are dry and break into tiny crumbs when you bite into them and these are not like that at all. They are soft and flaky with a hint of orange and sweet cranberries. The recipe is from Ina Garten’s Barefoot Contessa at Home cookbook. Her cookbooks are amazing. Every recipe I’ve made of hers is an instant favorite (like her apple crisp and chicken noodle soup and coconut cupcakes). And the pictures are really pretty.

    Okay, back to the scones. They are fairly easy to make. Just dump all the dry ingredients in the mixer, add the zest of one orange and cut in cold butter (just try not to think about how much butter you’re using).


    Then you add heavy cream and eggs until just combined to form a sticky dough. Before adding cranberries (craisins, actually) she has you toss them in a little bit of flour. Genius idea, this flour-covered-craisin-thing, as they mix in to the dough rather than sinking to the bottom.

    Gently roll out the dough on a floured board and cut with a pastry cutter. Or a cup if you don’t have one. #makeitwork


    Bake for 20 minutes, drizzle on a light glaze and you have the most delicious homemade scones ever.


    I made these for my college girlfriends when they came into town last month and again yesterday afternoon just because. I may even make them again on Sunday. Enjoy!

    Cranberry Orange Scones

    recipe from Ina Garten, Barefoot Contessa at Home

    i n g r e d i e n t s

    4 cups plus 1/4 cup all-purpose flour
    1/4 cup sugar, plus additional for sprinkling
    2 tablespoons baking powder
    2 teaspoons kosher salt
    1 tablespoon grated orange zest
    3/4 pound cold unsalted butter, diced
    4 extra-large eggs, lightly beaten
    1 cup cold heavy cream
    1 cup dried cranberries
    1 egg beaten with 2 tablespoons water or milk, for egg wash
    1/2 cup confectioners’ sugar, plus 2 tablespoons
    4 teaspoons freshly squeezed orange juice

    d i r e c t i o n s

    Preheat the oven to 400 degrees F.

    In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

    Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

    Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

    17 thoughts on “perfect for your easter brunch: cranberry orange scones”

    1. I just made these for an Easter brunch I’m going to tomorrow. They are very light and fluffy, more like a biscuit, instead of a scone. I used whole dried cranberries and they are delicious. Thanks!

    2. These ARE the best scones, I have made them several times. They also freeze pre-baked very well too. Just cut them out and lay them on a parchment lined cookie sheet and freeze them flat, then put them in a freezer bag to keep until you need them. I have also made this recipe with vanilla bean in the scone and in the glaze and also lemon. Just remember to add back that extra bit of flour that you toss the cranberries in!

    3. They freeze great. Freeze before baking and just put them straight in the oven from the freezer…totally no stress and yum on a Sunday a.m.

    4. About how many scones does this recipe make (assuming cut the size of the glass pictured)? Wondering if I need to make only a half batch for just hubs and myself?

        1. They were delicious with coffee on this beautiful sunny morning! I’m putting this recipe in my go-to file. Thanks, and Happy Easter!

    5. Thanks for sharing this today. I was trying to think of something light and simple for our after-church Easter brunch. These will be perfect. Ina’s recipes never disappoint.

      Happy Easter to you and your lovely family.

    6. Yum! Trying this for sure. I always get the cranberry orange scone when I go to Starbucks, but I haven’t tried making any at home yet. Thanks for sharing & Happy Easter :)

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