Cranberry-Orange Scones

Total Time
Prep 20 mins
Cook 25 mins

This recipe courtesy of Hotel Carter in Eureka, California.

Ingredients Nutrition


  1. Preheat oven to 400°F
  2. Line baking sheet with parchment paper.
  3. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
  4. Mix in orange peel.
  5. Add butter and rub in with fingertips until mixture resembles coarse meal.
  6. Mix in dried cranberries.
  7. Gradually add buttermilk, tossing with fork until moist clumps form.
  8. Turn dough out onto lightly floured work surface.
  9. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round.
  10. Cut into 8 wedges.
  11. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
  12. Bake until tops of scones are golden brown, about 25 minutes.
  13. Let stand on baking sheet 10 minutes.
  14. Serve scones warm or at room temperature.


Most Helpful

This is a wonderful recipe!!! I love it!!! I've made I don't know how many times... when my friends try them they can't get enough. If I don't have buttermilk I sometimes make them with milk and vinegar, or plain milk works wonderful... I love the fact that they are eggless, It's the recipe I allways make when I don't have them and I want to bake something...DELICIOSOS!!!! Thank you so much.

Holmes Basque November 02, 2009

I love this recipe. I have received so many compliments and I have people ask me to make them. I Love adding dried fruit, orange zest and white chocolate chips. YUMMY! I then brush the tops with milk and put a fair amount of decorating sugar (thicker than regular sugar). Another version is chocolate chips and oatmeal! The possibilities are endless with this recipe. Be adventurous! I separate the dough into two balls andI use a pizza cutter to cut them, and I cut into 8 pieces each. Perfect size!

Lynn Doellman August 15, 2014

I made these yesterday and was very pleased! The recipe made 8 large scones. I started by using forks to cut in the butter but ended up using my fingers as I don't have a pastry cutter. This worked much better than forks. I also added some orange flavour (just a drop) but I found that it made a big difference as I like the orange flavour. I was true to the recipe in every other respect. Thank you so much for a great go-to scone recipe as I am sure that I will use this again and again!

cfletcher October 21, 2013

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