Cranberries have a place at breakfast long before the holiday sauce reaches the table. In Sally McKenney’s cranberry orange scones, the fruit runs through a buttery dough scented with orange zest, while a thin citrus glaze finishes the baked wedges.
The recipe at Sally’s Baking uses heavy cream, an egg and grated frozen butter. McKenney emphasizes keeping the dough cold, including a rest in the refrigerator after shaping. Fresh cranberries are her first choice, with directions for using frozen or dried fruit as alternatives.
For a November coffee table, these make a useful centerpiece: distinct portions that can be set out as guests arrive, with no last-minute stacking or slicing. We would pair them with a savory egg dish and let the cranberries provide the fruit element, rather than crowding the table with several sweet bakes.
Recipe by Sally McKenney, Sally’s Baking. Visit the complete cranberry orange scone recipe for quantities, shaping, baking and make-ahead instructions. Find more ideas in Brunch God’s recipe features.