Cranberry-Orange Scones

Prep Time:
20 mins
Total Time:
40 mins

This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.


  • 1 ½ cups all-purpose flour, spooned and leveled

  • 3 tablespoons sugar

  • 2 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 teaspoon finely grated orange zest

  • 5 tablespoons cold unsalted butter, cut into small pieces

  • ½ cup dried cranberries

  • 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.

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