Cranberry-Orange Scones

Makes 10 Scones


  • 1¾ cups 100% white whole wheat flour (can substitute unbleached all-purpose flour)
  • 3 tbsp sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • ½ tsp allspice, optional
  • 5 tbsp unsalted butter, chilled & cut into pieces
  • ½ cup dried cranberries
  • ⅓ cup half & half
  • 1 tbsp orange juice
  • 2 large eggs
  • grated peel of 1 medium-to-large orange (or 1½ tsp orange oil)
  • milk (optional for brushing on pre-baked scones)
  • coarse white sugar (optional for brushing on pre-baked scones)


  1. Preheat the oven to 425°. Lightly grease (or line with parchment) a baking sheet
  2. In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in until the mixture resembles coarse meal
  3. Stir in the cranberries
  4. In a separate bowl, whisk together the half & half, orange juice, 1 egg, and orange peel (or orange oil). Add this mixture to the flour mixture and stir until the dough just comes together
  5. Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a ½"-thick round, about 8" across
  6. Transfer the round to the prepared baking sheet. Brush with eggwash, and sprinkle with coarse white sugar, if desired
  7. Cut the round in 10 wedges. Separate the wedges slightly
  8. Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately