Cranberry-Orange Scones

4.50 avg. rating (86% score) - 2 votes

Cranberry-Orange Scones

In these cranberry-orange scones, dried cranberries are a welcome alternative to currants or raisins, and orange zest offers a citrusy boost.

Total Time: 30
Yield: 8 servings


  • 2 cups flour, plus extra for work surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar, divided
  • 1 tablespoon orange zest
  • 1/2 cup (1 stick, or 8 tablespoons) cold unsalted butter, cut up
  • 2/3 cup buttermilk
  • 1 cup dried cranberries
  • Nonstick cooking spray
  • 1 tablespoon milk


Heat oven to 425°.

In a large bowl or the bowl of a food processor, combine flour, baking powder, baking soda, salt, 2 tablespoons sugar, and orange zest.

Pulse butter into mixture. Stir in buttermilk and dried cranberries, mixing just until moistened.

Turn dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges.

Arrange wedges 1 inch apart on a lightly greased baking sheet. Brush with milk and sprinkle with remaining 1 tablespoon sugar.

Bake 15 minutes, or until golden-brown. Remove from pan and cool on wire racks.

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