Alaska’s Oldest Hunting Lodge Est. 1937


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Cranberry Orange Scones

Serves: 14 Scones
You can Prepare this Recipe the night before and bake in morning – Just prepare until you cut Scones & place on Cookie Sheet, cover with Saran Wrap & place in fridge, next morning, remove from Fridge – Preheat oven to 400 degrees. Brush with egg wash & sprinkle with Sugar. When oven is up to Temp., Bake as above & Drizzle Scones, when slightly cooled.


4 Cups flour plus 1/4 cup
1/4 cup sugar plus extra for sprinkling
2 TBLS Baking Powder
2 tsp Kosher Salt
2 tsp grated orange zest ( about 2 oranges)
3 sticks cold unsalted butter, diced ( 3/4 of a pound)
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries, chopped

Egg Wash – 1 egg beaten with 2 TBLS water

Glaze – 1/2 Cup Powdered sugar (or bit more)
4 tsp freshly squeezed Orange juice


1. Preheat oven to 400 degrees. Line a Cookie Sheet with Parchment paper.
2. In bowl of Mixer add 4 cups Flour, 1/4 cup Sugar, Baking powder, Salt & orange zest- Mix together.
3. Add the cold butter & mix at the lowest speed until the butter is pea size. Combine Eggs & heavy Cream, with mixer on low, add the egg & cream mixture until just blended – dough will look lumpy.
4. Combine the dried cranberries with the 1/4 cup four, add to dough & to the dough, mix on low speed until blended.
5. On a well floured board, dump the dough onto it & knead into a ball. Flour hands & rolling pin and roll dough until about 1″ thickness. Flour a 3″ round biscuit cutter – cut the dough & put circles onto the prepared cookie sheet.
6. Collect pieces & reroll & cut more circles, until used up.
7. Brush tops of Scone with Egg wash, sprinkle with granulated sugar – then bake for 20 to 25 min. until tops are lightly browned.
8. Let Scones cool 15 min. then whisk together the Cong. sugar & orange juice, until desired consistency. Drizzle over the Scones.

Serve & Enjoy!!

Recipe PDF