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Cranberry Orange Scones

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40


Delicious treat for you and your family on a Christmas morning…. well and any other day of the year of course! :)



For the dough

  • 1/4 cup (120ml) milk
  • 3.5 oz. (100g) sour cream
  • 1 tsp. vanilla extract
  • 2 cups (260g) all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 cup (100g) sugar
  • 1/2 tsp. salt
  • zest of 1 organic lemon
  • zest of 1 organic orange
  • 1/2 cup (110g) cold butter
  • 5.3 oz. (150g) dried cranberries

For the glaze

  • 1 cup (130g) confectioner’s sugar
  • 1/4 tsp. vanilla extract
  • 12 tbsp. lemon or orange juice


  1. Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment and set aside. Mix the milk with sour cream and vanilla extract and set aside.
  2. Mix flour, baking powder, baking soda, sugar, salt, zest of lemon and orange in a large bowl. Add the cold butter in small pieces and toss until all is covered with the flour mix. Cut the butter into even smaller pieces by using a dough scraper until you get pea-sizes pieces of butter. Add the sour cream mix and stir with a spatula until almost combined. Add the cranberries and fold in.
  3. Transfer the (quite sticky) dough to a floured surface and form a disk with a thickness of about 1 inch (2,5cm). Cut into 8 triangles (like a pizza) and place on the prepared baking sheet. Bake for 18-20 minutes – the scones should have a nice golden crust. Let cool down completely on a wire rack.
  4. In a small bowl mix confectioner’s sugar with vanilla extract and 1 tablespoon of the lemon or orange juice. The glaze should not be too runny – add more lemon juice if it is too thick. Sprinkle over the scones and let dry (or at least try to let it dry before eating).


  • Enjoy baking!


  • Serving Size: 8