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Cranberry-Pomegranate Orange Scones

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"These scones have a delicious tang from the pomegranate and cranberry flavors. They are quick and easy to make. Scones are best served warm. They can be stored in a sealed container and may be reheated in foil before serving."
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30 m servings 316
Original recipe yields 10 servings (10 scones)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Combine flour and sugar in a large bowl. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest.
  3. Mix 1/2 cup buttermilk and 1/4 cup cranberry-pomegranate juice together and pour over flour mixture. Mix until a soft dough forms. Add more buttermilk as needed to bring dough together.
  4. Turn dough out onto a floured board. Shape into a circle and cut into 10 wedges. Arrange wedges on the baking sheet.
  5. Bake in the preheated oven until nicely browned, 12 to 20 minutes.
  6. Mix powdered sugar and 2 tablespoons cranberry-pomegranate juice together while scones are baking. Brush glaze onto hot scones.


  • Cook's Notes:
  • Freeze cranberries until firm then use a food processor to chop them.
  • Brush milk over scones before baking, if desired.

Nutrition Facts

Per Serving: 316 calories; 9.7 53.1 4.4 25 498 Full nutrition

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