Cranberry Scones with Orange Glaze



3/4 cup light or regular sour cream

1 egg

2 3/4 cup four

1/2 teaspoon baking soda

1/2 teaspoon salt

4 teaspoons baking powder

1/2 cup butter (leave whole, do not melt)

1 cup coarsely chopped fresh cranberries

1/2 cup sugar

For the Orange Glaze: Mix all these ingredients together until smooth.

3 tablespoons unsalted butter, melted

1 cup of powdered, confectioner’s sugar

1/2 teaspoon vanilla extract

2 tablespoons of fresh orange juice

sconedough            scone            sconeglaze


1. Preheat oven to 375 degrees.

2. Beat the sour cream and the egg in a small bowl until smooth.

3. In a large bowl, mix the flour, sugar, baking powder, salt and baking soda. Mix in the cranberries to the dry mixture and blend in.

4. Using a grater, shave the stick of butter into the dry mixture and knead with your hands until the dough begins to form.

5. Add the sour cream and egg mixture to the large bowl and smoothen together with a spatula or wooden spoon until a soft dough forms.

6. Once the dough forms, using your hands roll it into a large ball and place it on a floured cutting board or other floured surface where you can flatten and cut the dough.

7. Use your hands to flatten the dough out and round it back up 5-10 times to get all the air out.

8. Form the dough back into a ball, and flatten it out in to a circle until it’s about 1 inch thick. If you wish to make smaller scones, you can make the dough into two smaller round and make 16 smaller scones for each of those.

9. Cut the circle into 8 triangles (like a pizza).

10. After you cut the triangles, use your fingers to round the edges.

11. Place each scone 1 inch apart on an ungreased cookie sheet. I always use parchment paper, I think that works the best and you have less clean-up.

12. Bake the scones for 15-20 minutes until they are golden brown.

13. Cool for 10 minutes, then dip the top side of each one into the orange sugared glaze and leave on a sheet of wax paper to cool.


Hazelnut Chocolate Chunk Scones

Preparation Time:  15 minutes
Cooking Time:  20 minutes

Servings: 6


  • 2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, chilled
  • 1/2 cup buttermilk
  • 1 egg
  • 1 1/2 teaspoons almond extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped hazelnuts


  1. Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.
  2. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
  3. Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
  4. Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.

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