Cranberry-Orange Scones

This is the kind of recipe you’ll make again and again because it is so easy and so good. Dried cranberries can be found in many supermarkets under the name “Craisins” and in most health food stores. You may use them in place of raisins in many recipes. Try them in oatmeal, too. Diana Ferris, Red Hook, New York—Dutchess County Fair, Rhinebeck, New York


2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon grated orange rind
1/2 cup (1 stick) cold butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 tablespoon milk


Preheat the oven to 425°F. Combine the flour, baking powder, baking soda, salt, 2 tablespoons of the sugar, and orange rind in a bowl or food processor. Cut in the butter with a pastry blender or food processor. Stir in the buttermilk and dried cranberries, mixing just until moistened. Turn the dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges and place 1 inch apart on a lightly greased baking sheet. Brush with the milk and sprinkle with the remaining 1 tablespoon sugar. Bake for 15 minutes, or until golden brown. Remove from the pan and cool on wire racks.

Cooking & Recipes


8 scones

Preparation Method

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