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Orange Cranberry Scones

 Orange Cranberry Scones
I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter.
16 ServingsPrep: 20 min. + chilling Bake: 15 min.


  • 1-1/2 cups butter, softened
  • 1/2 cup fresh or frozen cranberries
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • 2-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup cold butter
  • 1 cup chopped fresh or frozen cranberries
  • 3/4 cup buttermilk


  • In a bowl, cream butter. Stir in cranberries, confectioners; sugar
  • and orange peel; mix well. Cover and refrigerate for at least 1
  • hour.
  • Meanwhile, combine the dry ingredients in a bowl. Cut in butter until
  • mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk
  • just until moistened.
  • Turn onto a lightly floured surface; gently knead 6-8 times. Divide
  • in half. Pat each into an 8-in. circle. Cut into eight wedges. Place
  • 1 in. apart on ungreased baking sheets.
  • Bake at 400° for 15-18 minutes or until lightly browned. Remove

2 of 2

Orange Cranberry Scones (continued)

Directions (continued)

  • from pans to wire racks. Serve warm with cranberry-orange butter.
  • Yield: 16 scones.
Editor's Note: 3/4 cup dried cranberries may be substituted for the fresh or frozen cranberries.
Nutritional Facts: 1 serving (1 each) equals 342 calories, 26 g fat (16 g saturated fat), 69 mg cholesterol, 375 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.