Go Back
+ servings
Cranberry Orange scones close up on a plate.

Cranberry & Orange Scones

Teri & Jenny
These cranberry and orange scones have a nice bright flavor to them. We love this flavor combo during the holidays. Especially around Thanksgiving these fit right in because of the cranberry flavor!
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Course Breakfast, brunch
Cuisine American
Servings 8
Calories 314 kcal


  • 2 cups all purpose flour
  • cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup cold butter, cut into small cubes
  • ½ cup dried cranberries
  • 1 ½ tablespoon orange zest
  • ¾ cup buttermilk
  • 2 tablespoons fresh squeezed orange juice
  • ¼ cup heavy cream


  • Preheat oven to 365 degrees
  • In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  • Cut the cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
  • Add the cranberries and orange zest and gently mix together.
  • Fold in the buttermilk and orange juice and mix together until just combines and the mixture has formed into dough.
  • Form the dough into an 8 inch disc, about 1 inch thick.
  • Cut the disc into 8 wedges and place the scones onto a parchment lined baking sheet.
  • Brush the tops of each scone with a small amount of cream and bake for about 15 to 20 minutes or until the scones puff up and the tops just start to brown.
  • Serve warm with a side of jam, honey, and butter.


Serving: 1gCalories: 314kcalCarbohydrates: 41gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 43mgSodium: 567mgPotassium: 78mgFiber: 1gSugar: 15gVitamin A: 510IUVitamin C: 4mgCalcium: 85mgIron: 2mg
Keyword scones
Tried this recipe?Let us know how it was!