Orange Cranberry Scone

Featured in the Honolulu Star-Advertiser on May 8, 2019.



Orange Cranberry Scone

  • Vegetable-oil cooking spray
  • 3 cups all-purpose flour
  • 6 tablespoons granulated sugar, divided
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons grated orange zest
  • 1 cup unsalted cold butter, diced
  • 1/4 cup dried cranberries
  • 2 cups chilled half and half cream divided
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons cinnamon


  1. Heat oven to 350°F.
  2. Lightly spray and flour a large baking sheet, or line with parchment paper.
  3. In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt.
  4. Add orange zest to dry ingredients.
  5. With a pastry blender or two knives, cut the cold butter into flour mixture until particles are size of small peas.
  6. Fold in dried cranberries to flour mixture.
  7. Add 1 1/2 cups of half and half cream and vanilla extract to mixture.
  8. Blend until dough forms.
  9. Do not over mix dough.
  10. With floured hands, pat dough to a 1-inch thickness onto a floured board.
  11. With a floured cutter of your desired shape, cut out and place 1-inch apart on prepared baking sheet.
  12. Lightly brush top of scones a little of the remaining half and half cream.
  13. In a small bowl, combine 4 tablespoons of granulated sugar and 2 tablespoons of cinnamon.
  14. Sprinkle some cinnamon-sugar on top of each scone to taste.
  15. Bake 20-25 minutes or until lightly golden brown.

Makes 24 scones.

Approximate Nutrient Analysis per scone:
180 calories, 10 g fat, 6 g saturated fat, 25 mg cholesterol, 200 mg sodium, 18 g carbohydrate, 0 g fiber, 5 g sugar, 2 g protein


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