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5 from 1 vote

Cranberry Orange Scones

Servings 8 scones


For scones:

  • 3 cups flour
  • 1/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 tab grated orange peel
  • 1 tsp rosemary just used dried, it's easier
  • 3/4 cup chilled butter cut into pieces
  • 3/4 cup dried cranberries
  • 1 cup cold buttermilk for a quick substitution, see below

For glaze:

  • 1 cup powdered sugar
  • 1/3 cup orange juice
  • 1 tab vanilla
  • 2 tab vodka optional


  • Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  • Put flour, sugar, baking powder, salt, baking soda, orange peel, and rosemary into large bowl.
  • Add butter and mix into flour mixture...gotta use your fingers! You want it to look like crumbs.
  • Mix in cranberries.
  • Gradually add buttermilk, use fork to stir until it gets mostly mixed together (it will still have clumps!).
  • Put the dough onto a floured counter and knead a few times so it sticks together. About 4-6 times.
  • Form the dough into a circle about 9 inches in diameter. Cut into 8 wedges. (if you have time pop the wedges into the freezer for about an hour)
  • Put the wedges onto the baking sheet about 2 inches apart.
  • Bake until golden brown, about 25 minutes. Let cool about 10 minutes.

For glaze:

  • Mix all ingredients together.
  • If necessary, to achieve needed thickness add more powdered sugar.
  • Drizzle the glaze on top of the cooled scones.


To make buttermilk : Put 1 tablespoon lemon juice into 1 cup milk. Let sit for about 5 minutes. Wa la! Buttermilk.