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Cranberry Orange Scones

Rated as 3.78 out of 5 Stars

"Sweet orange and tart cranberry make the perfect flavor combo in these golden brown scones."
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27 m servings 232
Original recipe yields 8 servings (8 scones)


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  1. Preheat oven to 425 degrees F.
  2. In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
  3. On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.

Nutrition Facts

Per Serving: 232 calories; 9.2 34.1 3.6 23 284 Full nutrition

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Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

Increase flour add 3/4 cup

Most helpful critical review

It was not the processer Shelby. Yes , I agree , too much liquid, will try your proportions next time.

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Least positive

Increase flour add 3/4 cup

I made this in my food processor (not sure if that changes things) and found the recipe called for too much liquid. The next time I made it, I increased the flour to 2 1/2 cups and decreased the...

Delicious. I added more OJ & another 1/4 C of 10X Sugar & added less OJ to make itinto an icing rather than a glaze. I put mixed icing into a zip-lock bag & drizzled it over all the tops so n...

We love this recipe and I’ve made it several times!

It was not the processer Shelby. Yes , I agree , too much liquid, will try your proportions next time.

I made it exactly to the recipe and it was far too wet. Cranberries should be chopped and not hold. They do not rise very well at all and they were very underbaked even at the full 15 minutes. I...

Very good. A little more cake-ish than I like, but that may be due to my substitutions. I didn’t have almond milk, so used half and half, with a half teaspoon of almond extract. Also used dri...

It was very dry. I substituted buttermilk for the almond milk because that is what I usually use for scones and that worked. But when I went to knead the dough it was too wet so I used a bunch o...