Cranberry Orange Scones

I’m starting to think I’ll put cranberry in anything I bake these days. Cookies. Trail mix. And definitely these delicious cranberry orange scones!


I was supposed to bring you a Motherhood post here, but we were so busy last weekend, I didn’t get a chance to snap our Baby Bean’s six month photos! We’ll visit six months of motherhood next week {has it really been that long already??} but in the meantime, let’s talk about more delicious scones!

There are just some flavors that go beautifully together. Peaches and maple cream. Hot butter and warmed sugary concord grape jam. And bright orange flavors against sweet and tart cranberry.

When I make cranberry sauce, I add a bright splash of orange juice along with a little bit of sugar to my berries. It’s just enough to bring out the best in the cranberry, to soothe the tart and enhance the punch of berry flavor. I’m not all that surprised that the same flavor combination comes out in these delicious scones.

I used to think that my Blueberry Maple Scones were the best ones I was ever going to create. With each iteration of these I’ve put together, my doubt has increased! But there’s one thing I know for sure – while your scones can be made as wedges, there’s just something about a round cut scone that adds to their flavor.

Maybe they look decidedly biscuit-like. But they’re fantastically delicious!

Cranberry Orange Scones

Makes 8 scones.

What you’ll need:

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup cold butter
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 4 tbsp orange juice
  • 1/2 cup dried cranberries
  • coarse sugar for sprinkling

How to make them:

1. Preheat oven to 400F, and line a large baking sheet with parchment paper.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Dice the butter into small cubes and cut into the dry mixture using a pastry cutter or a fork until the mixture becomes pebbly.

3. In a small bowl, whisk together the egg, orange juice, milk, and sour cream. Pour into the dry mixture and stir until the mixture has made a sticky dough. Add in the dried cranberries and stir.

4. Spread flour over a cutting board and turn out the dough. Knead gently until dough sticks together and the outer edges have picked up enough flour to not be sticky. Don’t over-knead the dough, or you’ll get a hard, dense scone. Pat the dough out until it’s about 1-inch thick. Using a round biscuit cutter or a Mason jar, cut the dough into rounds and place on the lined baking sheet. Sprinkle with coarse sugar.

Note: You can also cut the scones into more traditional wedges, but I happen to love round scones.

5. Bake at 400F for 15 minutes or until scones are golden brown. Serve warm with jam, butter, cream, or all of the above. And your hot beverage of choice. Because scones are magic.

My family won’t tell me if they like the blueberry maple scones or the cranberry orange better, so I’m hoping you will! What’s your favorite scone combination {or is it a different one entirely}?

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