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Dried Cranberry and Blueberry Scones
By Chef Tom Fraker


2 cups All-Purpose Flour
1/3 cup Granulated Sugar
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1/2 cup Unsalted Butter chilled and cut into small pieces
1 3 ounce package Dried Cranberries
1 3 ounce package Dried Blueberries
1/4 cup Sour Cream
3 tablespoons Orange Juice juice freshly squeezed
2 large Eggs divided
2 tablespoons Water
1 tablespoon Granulated Sugar


Preheat oven to 425 degrees F.

Line baking sheet with parchment paper. In a large bowl, whisk together the first 4 ingredients. Add the chilled butter. Using your fingertips, rub butter into mixture until mixture resembles coarse meal. If you have a food processor, you can mix this by using the pulse button. Mix in cranberries and blueberries.

In another bowl, whisk together the sour cream, pixie orange juice and one egg. Gradually add to flour mixture, using a fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. 

Pat dough into 8-inch round. Cut into 8 equal wedges or you can use ring cutters, cookie cutters, etc. depending on the presentation you are looking for. 

Transfer to the prepared baking sheet, leaving some space between each scone. 

In a small bowl, whisk together the other egg and the water. Brush the mixture over the top of the scones. Sprinkle the tops with sugar and bake until golden brown, about 12 minutes. 

Serve warm or at room temperature.