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Photo: J. Savage Gibson; Styling: Mary Lyn Hill Photo by: Photo: J. Savage Gibson; Styling: Mary Lyn Hill

Cranberry-Orange Scones

Southern Living FEBRUARY 1997

  • Yield: 8 servings


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon grated orange rind
  • 1/2 cup butter, cut up
  • 2/3 cup buttermilk
  • 1 cup dried cranberries
  • 1 tablespoon milk
  • 1 tablespoon sugar


Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened.

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet. Brush with milk, and sprinkle with 1 tablespoon sugar.

Bake at 425° for 15 minutes or until scones are golden brown.


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Cranberry-Orange Scones recipe