Cranberry-Orange Scones

These sweet biscuit-like Cranberry-Orange Scones are overflowing with cranberries and flavored with a hint of orange. This weekend I went to my home town to celebrate my brother-in-laws birthday. My husband and I stayed at my parents house and I wanted to make a quick, easy, and very tasty breakfast. My parents love making Blueberry Drop Scones so I wanted to introduce them to a different tasting scone. Shaping the scones into perfect wedges couldn’t be easier. The recipe suggested to press the dough into a round 8-inch cake pan and turn out onto a floured surface to cut into wedges. I never thought about this easy alternative to rolling out the dough using a rolling pin. We had warm, delicious homemade scones fresh from the oven in less than 30 minutes. Serve with butter or jam for a satisfying beginning to your day.

Cranberry-Orange Scones

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  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 teaspoon grated orange zest
  • 3/4 cup dried cranberries
  • 1 cup heavy cream

  1. Preheat oven to 425 degrees F.
  2. Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated orange zest. Cover and process with 12 1-second pulses.
  4. Transfer dough to a large bowl. Mix in dried cranberries. Stir in heavy cream until dough begins to form.
  5. Transfer the dough to a countertop and knead dough by hand until it comes together into a rough ball, about 10 seconds.
  6. To shape the scones, lightly dust an 8-inch cake pan and press dough into the pan, then turn the dough onto a lightly floured work surface. With a sharp knife, cut the dough into 8 wedges.
  7. Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
Source: adapted from Baking Illustrated
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12 Responses to “Cranberry-Orange Scones”

  1. #
    Southern Elle — August 23, 2010 @ 9:04 am

    Looking good 🙂

    • Linda Daniel replied: — August 28th, 2010 @ 4:11 pm

      These look wonderful. However when I try to make scones they just don’t work. I don’t have a food processor, but do have just about any other appliance. Could you tell me how I could go about making these without a food processor?

      • Christina replied: — August 28th, 2010 @ 11:00 pm

        You can still make this wonderful scone without a food processor. I have used my kitchen aid stand mixer to make this recipe as well. Just fit the mixer with the flat beater, and stir together the flour, baking powder, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the orange zest and dried cranberries and mix for an additional 30 seconds. Stir in heavy cream until dough begins to pull together and continue with steps 5-7.
        Let me know how they turn out! 🙂 Hope you enjoy them!

      • Amanda replied: — December 15th, 2011 @ 1:37 pm

        I know this was posted a while ago, but I make my scones by hand. If you use a dough blender to cut the “cold” butter in, it will work well.

        Here is a link to a dough blender, in case you aren’t familiar with them.

      • melanie moore replied: — April 20th, 2012 @ 4:27 am

        I did the whole recipe by hand and they turned out perfect.

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  3. #
    Pattie — September 11, 2011 @ 11:11 am

    Found this recipe on foodgawker and LOVE it! Thanks, I make them all the time and my whole family gets excited when they smell them in the oven.

    • Christina replied: — September 20th, 2011 @ 10:05 pm

      Thanks so much for letting me know how the scones turned out for you! I am so happy that everyone enjoys them! They are definitely a favorite in my house as well. I like to individually freeze them so that we can always have fresh from the oven scones. 🙂

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  5. #
    Kristi Rimkus — November 18, 2011 @ 10:43 pm

    Your scones look perfect for the upcoming holiday season. I’ve bookmarked this recipe. Thanks!

  6. #
    cupcake4249 — July 8, 2012 @ 9:15 pm

    I used about 2/3 of a cup of plain greek yogurt and a little bit of milk instead of heavy cream and I was really happy with the way that turned out. I was looking for a lowfat substitute and I’ve been really like using greek yogurt in my baked goods!

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