Food & dining

the recipe box project

Recipe for cranberry-orange scones

Karoline Boehm Goodnick for The Boston Globe

Makes 8

Her family enjoyed these cranberry scones as part of the heartwarming breakfasts at the Liberty Hill Inn in Yarmouthport on Cape Cod, writes Kay Schlozman of Brookline. The scones are made with dried cranberries, sour cream, and orange juice, brushed lightly with melted butter and sprinkled with turbinado sugar.

2cups flour
cup granulated sugar
2teaspoons baking powder
½teaspoon baking soda
½teaspoon salt
½cup (1 stick) cold, unsalted butter, cut up
1egg, beaten lightly
¼cup sour cream
¼cup orange juice
½cup dried cranberries
Extra flour (for sprinkling)
1tablespoon unsalted butter, melted (for brushing)
2teaspoons turbinado sugar (for sprinkling)

1. Set the oven at 425 degrees. Line a baking sheet with parchment paper.

2. In a bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Work the mixture with your fingertips just to blend it. Add the ½ cup butter and rub the mixture with your fingertips or a pastry blender until it resembles crumbs.


3. In another bowl, whisk together the egg, sour cream, and orange juice. Add the egg mixture to the bowl with the cranberries, stirring with a rubber spatula until the mixture comes together in a dough. Add an additional 1 tablespoon orange juice if the mixture seems dry.

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4. Turn the dough out onto a lightly floured counter and work lightly until it is smooth. Pat it into a 7-inch round.

5. With a knife dipped in flour, cut the round into quarters, then cut each round into 2 triangles to make 8 scones. Separate the triangles and transfer to the baking sheet. Brush with melted butter and sprinkle with turbinado sugar.

6. Bake the scones for 10 to 12 minutes or until golden brown. Cool on a wire rack. Adapted from Kay Schlozman