Cranberry Vanilla-Blood Orange Mini Scones

Cranberry Vanilla-Blood Orange Mini Scones


  • 2 cups all purpose flour

  • 2 tsp baking powder

  • 1/2 tsp kosher salt

  • 1/3 cup sugar

  • 1 large egg

  • scant 1/2 cup half and half

  • zest of one orange

  • 1/3 cup J. Olive Co. Blood Orange olive oil

  • 1/2 cup dried cranberries, roughly chopped


  • 1 cup sifted powdered sugar

  • 2 Tbs orange juice (from the zested orange)

  • 2 Tbs J. Olive Co. Vanilla Balsamic


  1. Preheat oven to 425F. Line baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.

  3. In a separate small bowl, whisk together egg, half and half, and most of the orange zest; set aside.

  4. Add olive oil and egg mixture into the flour mixture, just until mixed.

  5. Fold in the chopped cranberries. Dump mixture out onto a floured counter-top and, with floured hands, separate dough into two equal pieces and pat each into a circle about 3/4 inch thick.

  6. Cut each circle like a pie into 8 slices. Arrange scones on the parchment-lined baking sheet. Bake for 12 minutes or until lightly browned.

  7. Remove to a cooling rack and let cool completely before dipping in the glaze.


  1. In a small bowl that is wide enough to dip scone, combine 1 cup sifted powdered sugar with orange juice and balsamic. Whisk until smooth.

  2. Dip tops of the scones in the glaze and place them (glaze side up) on the cooling rack. Let Dry. Enjoy!

Recipe modified and image courtesy of Olive Leaf Bloomington.