I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
SCONES:

Directions

Instructions Checklist
  • In a mixing bowl, cream butter. Stir in cranberries, confectioners; sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour. Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

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Tips

Editor's Note: 3/4 cup dried cranberries may be substituted for the fresh or frozen cranberries.

Nutrition Facts

346 calories; protein 2.7g; carbohydrates 26.2g; fat 26.2g; cholesterol 69.1mg; sodium 312mg. Full Nutrition
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Reviews (59)

Rating: 5 stars
09/08/2008
This recipe is delicious! I have been making scones for a while, particularly in the past few days... This recipe's base is wonderful. Buttery and flakey, instead of crumbly. I had a few people tell me this was their favorite scone - and I think I will save this recipe, even to use the base and switch out the cranberry for something else from time to time, such as blueberries and blackberries and chocolate chips. By the by, I used regular milk - we didnt have buttermilk. Turned out great anyway. Just to let others know. Read More
(86)
Rating: 5 stars
03/30/2012
This scone recipe is perfect! I add the dry ingredients to my food processor & give it a quick buzz. Then drop in chunks of cold butter through the feed tube while pulsing until the butter is the size of peas. Pour the mix into a bowl & stir in the chopped cranberries. I also add the zest of an orange & chopped, toasted walnuts at this point. Make a well and pour in the buttermilk. Stir the dough just until it comes together. Gather the dough and work it into a ball, then flatten into a disc, handling the dough as little as possible. Cut the scones, using a pizza cutter dipped in flour between each cut. The key is baking these on a hot pizza stone. Give the stone a generous coating of Crisco and pop it in the cold oven to get hot while the oven preheats. Gently put the scones on the stone & bake until lightly browned, about 15 minues. Cool the scones on a rack - another key to keeping the bottoms crispy. I opt to serve these with a glaze. Simply mix sifted powdered sugar, softened butter, milk & vanilla. Put it in a small zip-lock bag with the corner snipped off for piping ease. I recommend serving these right away. If you store them air-tight, they'll still taste yummy, but loose the amazing crunchy/crispy texture you worked so hard to get. For a lemon poppyseed version, add 3 T. of poppyseeds & the zest of 1 lemon to the flour mixture. In a 3/4 c. measuring cup, add the juice of 1 lemon, 1/2 tsp. lemon extract & add milk to fill the cup. Proceed combining as usual. Read More
(71)
Rating: 5 stars
12/14/2006
I loved this recipe! If you add too much flour more that what is in the recipe your scones will turn out heavy and dry. If you think the dough is too soft just make sure your board is well floured, you will pick up more as you knead. I didn't add any extr flour other than what was on my board when I kneaded. Fabulous serverd with "Orange Honey Butter" from this site. I also served with my homemade Cranberry Walnut Jam. I will make again! Read More
(34)
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Rating: 5 stars
12/17/2006
I *love* cranberries, but most recipes call for dried ones. They do not have the zing of fresh! So I went through and found all the recipes I could with fresh cranberries, and I decided to try this one for a party. They are very tender and light and quite easy to make. I don't actually like butter on things, but since this was for a party I made the butter (the night before so the flavors would meld). I used frozen cranberries and chopped them in the blender. I only used one stick of butter instead of three. I used the zest from half an orange, and put the other half of the zest into the scone recipe. I also squeezed some of the juice of the orange into the butter. My guests said they loved it and were actually eating it on baguette! Other than the orange zest, I didn't change the scone recipe except to brush the tops with butter and sprinkle with a little bit of sugar before baking. I can't say the scones are too different from buttermilk biscuits with cranberry, but hey, I like biscuits. The cranberries are not too puckery even though there's relatively little sugar in the scones. Read More
(25)
Rating: 5 stars
09/13/2010
Way up here in Yellowknife we find some great wild cranberries; this recipe was a great way to enjoy them! Read More
(21)
Rating: 5 stars
03/05/2009
In all of the tea rooms I have been to, no one has ever had scones this fantastic. I will just have tea at my house from now on!! :) Seriously people....these are incredible. Thank you for sharing this recipe Read More
(16)
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Rating: 3 stars
12/29/2011
I just wasted three sticks of butter because this recipe is really unclear. I except scones to take a lot of butter, but this needs to be rewritten more clearly to reflect that the first four ingredients are for the cranberry orange butter!! Read More
(12)
Rating: 5 stars
01/11/2010
Fabulous recipe. I don't alter a thing, except that I just use the scone recipe, it doesn't even need the cranberry orange butter. If you opt to just make the scones, add 2 tsp of orange zest right to the batter. Don't be scared by the "crumb" consistency - they bake perfectly. Read More
(12)
Rating: 5 stars
03/22/2010
Funny thing happen to me when I was making this recipe. I didn't have but 3/4 cup of cranberries. SO I had to use them wisely. I made the butter wrong...dummy me. I used 2 tbsp butter with 1 cup of confectioner's sugar and a zest of orange and when I realized what I did, I didn't want to scrap it. SO when I made the scones. I just poured the glaze over the scones and let them dry and cool at room temp...and OMG!!!! Talk about making them taste awesome!!! I think I baked them slightly underdone, but they were so soft that I can't complain. WOW!!! What an excellent goof up. Next time I'll make it the way it's written, but then again...I totally like my goof up. Thanks TOH. Read More
(11)