Ina Garten Cranberry Orange Scones
These scones are a classic combination of tangy dried cranberries and the citrusy aroma of fresh orange zest. Ina Garten’s version uses cold butter, heavy cream, and eggs to produce scones that are golden on the outside and soft on the inside. Finished with a sweet orange glaze, they strike a perfect balance between indulgent and refreshing.
- Prep Time: 20
- Cook Time: 22
- Total Time: 42 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the scones:
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4 cups all-purpose flour
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¼ cup granulated sugar
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2 tablespoons baking powder
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2 teaspoons grated orange zest (from 1–2 oranges)
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1 teaspoon kosher salt
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¾ pound (3 sticks) cold unsalted butter, diced
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4 large eggs, lightly beaten
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1 cup cold heavy cream
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1 cup dried cranberries
For brushing:
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1 egg beaten with 2 tablespoons milk or cream (egg wash)
For the glaze (optional):
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½ cup powdered sugar
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2 tablespoons fresh orange juice
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½ teaspoon orange zest
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, orange zest, and salt.
Add cold diced butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a separate bowl, mix the eggs and cold heavy cream. Pour into the flour mixture and stir gently until just combined.
Fold in the dried cranberries. Turn the dough out onto a floured surface and knead lightly into a ball. Flatten into a ¾-inch thick rectangle or round and cut into triangles using a sharp knife or biscuit cutter.
Place the scones on the prepared baking sheet. Brush the tops with the egg wash. Bake for 20–22 minutes, or until the tops are golden brown and a toothpick comes out clean.
In a small bowl, whisk the powdered sugar, orange juice, and zest until smooth. Let the scones cool slightly before drizzling the glaze over the top.