Cranberry-orange scones from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 45) by Joanne Chang and Christie Matheson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on October 21, 2025

    Great scone recipe for leftover cranberries and autumn. I started checking for doneness at 25 minutes. After 35 minutes I cut them and let them bake separately for 5 more minutes. It was the perfect amount of time.

  • anya_sf on May 30, 2021

    I made 1/2 recipe, scored into 6 scones. My cranberries had been frozen and were starting to thaw, so the dough was wetter than it should have been, but with a generous sprinkling of flour I was able to shape it. I froze the scones after shaping and baked them from frozen, which took 50 minutes. The scones were mildly sweet, light, tender, and fluffy. Quite delicious!

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