• Cooking Time: 18
  • Servings: 12
  • Preparation Time: 15


This is a recipe I developed for the October 2006 Garden Plate magazine.


  • 1 tablespoon sugar
  • 1/4 cup orange juice
  • 1 tablespoon orange juice
  • 1 cup dried cranberries
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon orange zest, freshly ground
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, chilled and diced
  • 1/2 cup walnuts
  • 1/2 cup half and half


  • Position rack in top third of oven; preheat to 375°F.
  • Line baking sheet with parchment paper.
  • Whisk 1 tablespoon sugar and 1 teaspoon orange juice in bowl. Set aside.
  • Over low heat, in a small pot, gently heat the 1/4 cup orange juice until bubbles form around the edge of the pot, turn off heat.
  • Add the cranberries and toss to mix. Cover and allow to completely cool.
  • Sift flour into a large bowl.
  • Whisk in baking powder, orange peel, salt, and 1 cup sugar into the bowl.
  • Using clean fingertips, add chilled butter by rubbing in until mixture begins to resemble coarse sand.
  • Drain cranberries of any excess juice.
  • Add to the flour mixture with the walnuts and toss.
  • Add half and half and gently mix until dough comes together in moist clumps. (If dough is dry add more half and half one tablespoon at a time.)
  • Gather dough into ball; divide in half.
  • Press out to a 6-inch diameter (1-inch thick) circle on a floured surface.
  • Cut each round into 6 wedges.
  • Transfer to baking sheet; brush with glaze.
  • Bake scones until golden and toothpick comes out clean, about 18 minutes.
  • Serve warm or at room temperature.

Categories: Christmas  Scone  Thanksgiving 

Author Credit: Jennifer A. Wickes

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