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!

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!

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.

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!

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

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

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.