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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


Heat oven to 350°F. Lightly spray and flour a large baking sheet, or line with parchment paper.

In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Add orange zest to dry ingredients. With a pastry blender or two knives, cut the cold butter into flour mixture until particles are size of small peas. Fold in dried cranberries to flour mixture. Add 1 1/2 cups of half and half cream and vanilla extract to mixture. Blend until dough forms. Do not over mix dough.

With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on prepared baking sheet.

Lightly brush top of scones a little of the remaining half and half cream. In a small bowl, combine 4 tablespoons of granulated sugar and 2 tablespoons of cinnamon. Sprinkle some cinnamon-sugar on top of each scone to taste.

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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