by Chef Scotty in ,



2 cups AP Flour
7 teaspoons sugar, plus extra to sprinkle on top
1 tablespoons orange zest

1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
8 Tablespoons (1 stick) cold sweet butter
1 cup dried cranberry
1/4 cup fresh orange juice
1/4 cup heavy cream
1 egg beaten
whole milk to glaze the tops before baking


1. In a large mixing bowl, combine the flour, sugar, salt, baking powder and soda, and the orange zest. Add the cold butter, and cut/rub into your flour.. should resemble coarse crumbs. 

2. In another bowl, combine the cranberry, heavy cream, beaten egg, and orange juice. Pour this mixture into your flour mixture, and mix (I use my hands) until the dough comes together. Pop in the fridge to chill/rest while you clean up, and get a floured surface , rolling pin, and biscuit cutter together.

3. Dust your surface with flour, and turn out the chilled dough. Knead a few times, forming layers. Roll out about 1/2-1/4" thick, and begin cutting. Depending on the size of your cutter and how you want your scones to look, either leave whole or cut in half moon shape. 

Place on a non greased cookie sheet (lined with parchment or sil-pat), brush the tops with milk, and sprinkle with a bit of sugar. Bake 400 degrees...12-15 minutes, Until you can smell the delicious bake and they are golden brown. 

4. Remove from the pan to cool. You can either have plain, or glaze with an orange icing (1/2 cup powdered sugar,1 tablespoon orange juice, small pinch of orange zest). 


Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty