Perfect for a brunch buffet or simple breakfast, these lightly-sweetened buttermilk scones are flavored with dried cranberries and fresh orange zest.

Cranberry Orange Scones

Made with low-fat buttermilk and flavored with dried cranberries and fresh orange zest, these lightly sweetened homemade scones are quick and easy to make and delicious with a piping hot cup of coffee.

They make a tasty, light breakfast or a great addition to a brunch buffet and the recipe is easy to adapt using different fruits and spices (see our notes below).

Cranberry Orange Buttermilk Scones

Recipe Variations:

  • Cinnamon-Raisin Scones: Replace the dried cranberries with 1/2 cup raisins, add 1 teaspoon cinnamon and omit the orange zest.
  • Apricot-Lemon Scones: Replace the dried cranberries with dried apricots and replace the orange zest with 1-1/2 teaspoons of lemon zest. Depending on how much lemon flavor you like, you could also use 1/4 teaspoon of lemon extract in place of the vanilla.
  • Cherry-Almond Scones: Replace the dried cranberries with dried cherries, omit the orange zest and replace the vanilla extract with 1/4 teaspoon almond extract. Before baking, sprinkle the top of each scone with 2 tablespoons sliced almonds that have been lightly crushed and mixed with 1 teaspoon granulated sugar.
Cranberry Orange Scones

Cranberry Orange Scones

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Perfect for a brunch buffet or simple breakfast, these lightly-sweetened buttermilk scones are flavored with dried cranberries and fresh orange zest.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup buttermilk, plus more for brushing
  • 1/4 cup whole milk
  • Zest of 1 orange, about 2 teaspoons
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dried cranberries, chopped

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Whisk the flour, sugar, baking powder and salt together in a mixing bowl.
  • In separate bowl, combine the egg, buttermilk, milk, orange zest and vanilla.
  • Pour the wet ingredients into the flour mixture and add the cranberries. Combine to form a soft dough.
  • Turn the dough onto the prepared baking sheet and, using wet hands (the dough will be sticky), pat into an 8-inch round. Cover and refrigerate for 10 minutes.
  • Dip a knife in water and cut the dough into 6 wedges and separate them slightly on the baking sheet.
  • Bake until golden brown, 12 to 15 minutes.
  • Serve warm with butter.

Tips for Making This Recipe

Preparation Tip:

If your dried cranberries are very fresh they may have a tendency to stick together when chopped. If so, transfer 1 tablespoon of the flour to a plastic bag, add the fruit and shake to coat. This will help to distribute the fruit more evenly through the dough.
Calories: 253kcal, Carbohydrates: 53g, Protein: 6.5g, Fat: 2g, Cholesterol: 33mg, Sodium: 250mg, Fiber: 1.8g, Sugar: 18g
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