Cranberry Orange Scones

A perfectly sweet scone recipe using dried cranberries with a secret to plump, juicy cranberry bites!

Course Breakfast

Cuisine American

Keyword cranberry, orange, scone, scone recipe

Prep Time 20

Cook Time 25

Chilling time 30

Servings people

Calories 892kcal

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 tsp salt
3/4 cup chilled butter cut into pieces
2 lg eggs
1/2-2/3 cup cold buttermilk for a quick substitution, see below--start with 1/2 cup and add more as needed if the dough feels too dry. During the summer, you won't need as much. In the winter, you'll need more.
1 tbsp tab vanilla
1 cup dried cranberries
2 tab grated orange peel
1 tsp fresh rosemary, finely chopped for dried, use 1/3 teaspoon.

Get Recipe Ingredients

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Put flour, sugar, baking powder, salt, 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.
In a separate bowl mix buttermilk, vanilla, and eggs together.
Add the liquid ingredients to the dry ingredients and mix until the hold together (often I have to use floured fingers for the final mixing--don't use your hands too much because the warmth will cause the butter to melt!)
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.
If you are skipping the glaze, brush the scones with milk and sprinkle with sugar. If using the glaze skip this step.
Bake until golden brown, about 25 minutes. Let cool about 10 minutes.

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

Nutrition facts do not include the glaze.