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Cranberry-Orange Scones

This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, with jam and clotted cream. But you can enjoy them for breakfast or as a snack.

  • Prep:
  • Total Time:
  • Yield: Makes 8
Cranberry-Orange Scones

Source: Everyday Food, November


  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon finely grated orange zest
  • 5 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup dried cranberries
  • 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.

  2. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.

  3. Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.

  4. Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.

Reviews (7)

  • Amy A 10 Nov, 2013

    These are delicious. I double the zest, add 1/8 C frozen concentrated orange juice, and double the cranberries. Bake 5 extra minutes and decrease the temperature by 25* for a moister scone. The glaze is a wonderful way to top these special treats!

  • SarvieG 3 Jul, 2012

    These turned out really good! I made them for breakfast; followed the recipe exactly. I sprinkled some sliced blanched almonds on top before putting them in the oven--turned out great!

  • EYBower 3 Jun, 2011

    These scones were easy to make and tasted good, but in my experience making them, they spread more that I would have liked in the oven. I think possibly adding 1 or 2 more tablespoons of flour could have slightly reduced the stickiness and spreading of the dough. I did not need any additional buttermilk as the recipe suggested possibly needing.

  • chocotako 20 Jul, 2010

    These are divine and easy! I topped them with an orange glaze as suggested. Also, I used kefir cultured milk instead of buttermilk. They turned out great!

  • Butchbottom 28 Oct, 2008

    This is a wonderful and VERY easy scone. I do the whole thing in the food processor - dry ingr orange zest (pulse), cold butter (pulse), cranberries (pulse), buttermilk (pulse) turn out to form.. Also, I use orange flavored cranberries

  • sandygluck 14 Mar, 2008

    what a great idea. here's a tip, if you juice an orange, lemon, or lime, save the shell and freeze it, then when you need zest you can take the shell and zest it.
    Sandy Gluck

  • spamom 14 Nov, 2007

    So yummy!!! Save the orange and juice it. Mix the juice with confectioners sugar to make a delicious glaze. I cut the dough into smaller portions before baking and then glaze them after they cool to make a great dessert.

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