Yield: 16 small scones


Preheat oven to 375 degrees.

Line baking pans with parchment paper. 


Combine in a large bowl:
  • 2 c unbleached all-purpose flour
  • 1Tbsp baking powder
  • ¼ tsp salt
  • ¼ c sugar
  • Zest of 1 orange


Cut in with pastry blender:
1/3 c butter


Add, then toss to combine:
1/3 c coarsely chopped dried cranberries


Form a well in the center of the bowl. Add, stirring just until moistened:

1 c + 2 Tbsp whipping or heavy cream


Knead 5 or 6 times in the bowl. Divide dough in half. Gently press each half into a 1 1/2 “ thick disc. Using a sharp knife, cut each disc into 8 wedges. Repeat with second disc. Transfer wedges to prepared baking pans. Bake for 15 minutes or until tops begin to take on a golden color. Remove from oven and carefully remove to cooling rack set over waxed paper.


To glaze, mix:
  • 1 c sifted powdered sugar
  • 1 ½ Tbsp lemon juice (Use as much as needed to achieve desired consistency.)


Drizzle glaze over scones using a spoon or squeezing a plastic food baggie with a corner cut. 


Lemon-Poppy Seed variation: Use the zest of a lemon to replace the orange zest. Add 1 tsp poppy seeds to the dry ingredients. Eliminate the dried cranberries. Use lemon juice in the glaze instead of orange juice.

Provided By: Lisa Dayton