makes 8 scones


for the scones 

  • 1 1/4 cup AP flour
  • 1 cup spelt flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • Zest of one orange
  • 1/2 cup unsalted butter (frozen & grated)
  • 1/2 cup heavy cream
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup fresh cranberries
  • 1/2 cup roasted walnuts (roughly chopped)

for the egg wash 

  • 1 egg
  • 3 tbsp. heavy cream

for the cranberry orange glaze 

  • 10 cranberries (juiced)
  • 3 tbsps. fresh or age juice
  • 1- 1 1/2 cups powdered sugar (more or less depending on your desired consistency)


for the scones 

  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper.
  • In a large bowl, mix together both flours, baking powder, salt & orange zest.
  • Add in the grated butter & massage it into the dry mixture with your fingers, making sure each piece of butter is coated with flour. Do NOT overwork the butter till it melts.
  • In a separate bowl, whisk together the heavy cream, egg, sugar & vanilla extract.
  • Make a well in the middle of the flour mixture & pour in the wet ingredients.
  • Use your hands to combine until a soft dough forms. Making sure not to overwork the dough. There should be dry spots in the dough before this next step.
  • Toss in your fresh cranberries & toasted walnuts, then continue to fold with your hands.
  • Lightly flour your working surface & transfer the dough to it.
  • Create an 8in disc & cut into 8 equal pieces.
  • Mix the egg & heavy cream in a small bowl.
  • Place the scones on prepared baking sheet & brush with egg wash.
  • Bake for 25 mins or until golden brown.

for the glaze 

  • Mix all ingredients in a small bowl & drizzle over scones before serving.