Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cranberry-Orange Scones 3.3 (161) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Yield: 8 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. Ingredients 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 ⅔ cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary Directions 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. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries. 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. 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. Print