Cranberry Orange Scones
Tender and soft cream scones punctuated with ruby red cranberries and flavored with orange zest, almond extract, and spicy ginger. These taste fantastic whether served English style with tea or American style with coffee.
Tender and soft cream scones punctuated with ruby red cranberries and flavored with orange zest, almond extract, and spicy ginger. These taste fantastic whether served English style with tea or American style with coffee.

Delivery in as fast as one hour.*
Prices vary by store
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In a medium bowl, stir together 2 cups flour, ½ tsp salt, 2 ½ tsp baking powder, and 1 tsp ground ginger. Add ½ cup grated butter and use your hands to mix together until crumbly. Add ½ cup dried cranberries, tossing to coat in flour.
In a medium bowl, whisk together ½ cup sugar, 1 egg, ½ cup heavy cream, 1 tsp almond extract, and 1 tbsp orange zest.
Add the wet ingredients to the dry, using a spatula to stir the ingredients together until the dough is rough and shaggy. Turn the dough out onto a well floured work surface and knead 8-10 times or until dough just comes together.
Transfer dough to a greased Suvie pan and spread into an even layer. Cover the pan with plastic wrap and place in the refrigerator to rest for 15 minutes. Once rested, use a bench scraper or knife to cut scones into 8 slices or triangles. Place the pan in the bottom zone of your Suvie, input settings, and cook now. Bake at 350°F for 30 minutes.
After the cook, allow scones to cool for 10 minutes before serving.
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