Orange & Cranberry Scones

IMG_1722This is one of my favourite scone recipes, super easy to make, a little bit of good-for-you in every bite. I’ve always enjoyed the flavour combination of orange & cranberry, with the nuttiness of spelt flour added it seems even more sublime.

Makes 16


¾ c (170gr/6 oz) butter

1 c (135gr/4¾ oz) spelt flour (I used sprouted)

3 c (320 gr/11¼ oz) unbleached flour (for a total of 455 gr/1# mixed flour)

2 T baking powder

½ t nutmeg

¼ c (55gr/2 oz) brown sugar

1 c dried cranberries (about 140 gr/5 oz)

zest & juice of an orange (zest for scones, juice for glaze)

1 egg

1¼ c milk

1 c icing sugar, packed (155gr/5 oz) 


Preheat oven to 375°.

Line a baking sheet with parchment.

Cut cold butter into small chunks about 1”, reserve in fridge until ready to use.

In a large bowl, whisk together the spelt flour, unbleached flour, baking powder and nutmeg.IMG_1691

Stir in the brown sugar until it is mixed throughout the flour mix.IMG_1692

Cut in the chilled butter pieces, until no piece is larger than a pea.IMG_1693


IMG_1694Stir in the orange zest & cranberries.IMG_1695


In a small bowl, whisk the egg, and add in the milk, continuing to whisk.IMG_1698

Add to the flour mixture.IMG_1699

Stir with a stout spoon, until well incorporated.IMG_1701

Knead the dough in the bowl 12 times, using up to another ¼ c of flour as you work, if needed. The dough should be soft, but not gummy or wet.IMG_1702

Turn the dough out onto the work surface.

Form into a short, thick log. Cut it into 4 equal sized portions.IMG_1703

Flatten each portion into a 1” thick round.

Cut the round into 4 pieces, 16 in all.IMG_1705

Using a blade or spatula, transfer the scones to the prepared baking sheet. Spacing them evenly.IMG_1706

Bake for 25 minutes.IMG_1708

Let cool.

In a small bowl, whisk together 2T of the orange juice with the icing sugar, to make a thick glaze. It should still keep its form for several seconds when drizzled back into the bowl.IMG_1713IMG_1716

Put the glaze into a medium zip-loc type bag, and seal. Snip off ¼” of a bottom corner, on the diagonal, off the bag.

Gently squeezing, drizzle the glaze over the cooled scones.IMG_1718

Let the scones rest for 15 minutes before serving.




Click here for printable version.

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