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Orange Cranberry Scone

Servings 8 Scones
Author Live Laugh Rowe


  • 1 1/2 cups all-purpose flour
  • 5 tablespoons sugar divided
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 tablespoons cup cold butter
  • 1/2 cup buttermilk
  • 1/2 cup dried cranberries
  • 1 teaspoon orange zest
  • Milk for brushing the dough


  • Preheat oven to 400 F. Grease a cookie sheet and keep aside.
  • In a bowl, whisk together the dry ingredients - All purpose flour, 4 tbsp sugar, baking powder, baking soda and salt. Add the cold butter by cutting it into the mixture until it becomes crumbly. Add the buttermilk and mix until just combined. Now fold in the dried cranberries and orange zest.
  • Take the dough out onto the floured surface and work it till it comes together.
  • Pat into an 8 inch circle.
  • Cut the the circle in 8 equal sized wedges. I used a sharp knife - a pizza cutter will work as well.
  • Lay out the wedges on the greased cookie sheet and brush them lightly with milk and sprinkle the 1 tablespoon sugar. Sprinkle little more if you wish.
  • Bake at 400 F for 16-18 minutes until they turn golden brown.
  • Cool the Orange and Cranberry Scones on a cooling rack before serving.