makes 1 dozen


for the scones

  • 3 cups flour
  • 3 tbsp. granulated sugar
  • 1 1/2 tbsp. baking powder
  • 1 tbsp. orange zest
  • 1/2 cup unsalted butter (very cold & cubed)
  • 1 cup dried cranberries
  • 1/2 tsp. salt
  • 1 tbsp. freshly squeezed orange juice
  • 1 1/2 cups heavy cream

for brushing

  • 2 tbsp. heavy cream
  • 1 egg


  • Preheat oven to 400°F & line a baking sheet with parchment paper.
  • In a bowl, shift together flour, baking powder, sugar, salt.
  • Cut your chilled butter into little pieces and toss them into the flour.
  • Using your hands work the butter into the flour mixture, making sure that each piece of butter is coated with flour. It should resemble course sand if done right.

*at any time you feel like your hands are too hot and you’re melting the butter, pop it into the fridge for 5 mins.

  • Add the dried cranberries & fold them in, also making sure they are coated with flour.
  • Make a well and pour in the heavy cream & orange juice. Continue to fold until it resembles a crumbly dough.
  • Lightly flour your work surface and knead the dough a couple times till it comes together. DO NOT overwork the dough.
  • Roll the dough out to 1in thick circle & cut out 9 scones with a 3in circle cutter. Lightly pat the dough back together & cut out two more. Roll the last bit into the 12th scone.
  • Place scones 1 1/2 inches apart on prepared baking sheet.
  • Whisk the egg & 2 tbsp. of heavy cream together & brush over each scone.
  • Bake for about 20mins or until the tops are golden brown.
  • Serve with a sizzle of honey to amp it up!