See more
Cranberry-Orange Scones

Cranberry-Orange Scones

Oxmoor House JANUARY 2002

  • Yield: 10 servings (serving size: 1 scone)


  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 3 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1/4 cup dried cranberries
  • 2 teaspoons grated orange rind
  • 1/2 cup low-fat buttermilk
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 teaspoon powdered sugar


Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries and rind. Add buttermilk and egg, stirring just until moist.

Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.

Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)

Bake at 375° for 20 to 22 minutes or until golden. Transfer scones to a wire rack; sift powdered sugar over top, and serve warm.

Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 4.9g
  • Saturated fat: 2.8g
  • Protein: 3.7g
  • Carbohydrate: 27.5g
  • Cholesterol: 33mg
  • Iron: 1.4mg
  • Sodium: 272mg
  • Calories from fat: 26%
  • Fiber: 1g
  • Calcium: 90mg

Go to full version of

Cranberry-Orange Scones recipe