These moist, tender, and flavorful cranberry-orange scones are a great start to the day!


Recipe Summary

20 mins
15 mins
5 mins
40 mins
12 scones


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.

  • Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.

  • Bake in the preheated oven until golden brown, about 15 minutes.

  • While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.

  • Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Nutrition Facts

246 calories; protein 3.1g; carbohydrates 41.8g; fat 8.1g; cholesterol 21.2mg; sodium 338.7mg. Full Nutrition

Reviews (8)

Read More Reviews
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
My dough came out very loose, more like a batter so I think one cup buttermilk is too much. I will reduce that next time. I had to add more flour to compensate. I cut back on the cranberries and then was sorry I didn't put the whole cup in and I would probably add more next time. The icing could also use some orange zest for more orange flavor. I loved how easy it was to put everything in the food processor so I will try this out again with adjustments. Read More
Rating: 5 stars
I made this recipe reducing the buttermilk to 1/2 c and adding an extra 1 tbsp. I checked for consistency which should be sticky but not too much. Now, as for technique, I used Chef John's Scones recipe from this site. Make into rectangle, fold it in thirds once, rotate 90 degrees, pat into a rectangle again and cut. I made 14 round scones of 2" diameter. Cute and good. Could not stop eating them even without glaze! They were fluffy and perfectly sweet! Read More
Rating: 1 stars
Do NOT make this recipe as written unless you want a sticky sloppy mess! I don't understand why people rate this a 5 star recipe and then go on to point out that the liquid measurement is wrong. When I see a 5 star rating I assume that it's a recipe that requires no adjustments. I won't make that assumption again. Read More
Rating: 5 stars
Worked well. Dough was too wet so I just added additional flour. They look great. Read More
Rating: 4 stars
The flavor is very good, they were very flat, not much rise to them. maybe I over processed them, the dough was very wet. I have made them in the food processor before with better results. Will try again. Read More
Rating: 5 stars
These are fantastic scones!! Flakey, buttery, orangey, not-to-sweet, light, tender, and oh-so-yummy! They were so easy to make too! I followed the recipe as written, with the exception of cutting this into only 8 scones. They baked perfectly in 17 minutes. I did find the glaze to be a bit lacking, for my personal taste preference. I had about 2-3 tbsps of orange juice left, and added the 1 cup powdered sugar to it--and that just didn't have much flavor-wise, and was too runny. That was an easy fix by adding 1 tsp orange zest, using 1 1/2 cups powdered sugar, pinch of salt, couple drops of vanilla extract, and 1 tbsp heavy cream. That made more of a glaze that I prefer. Other than that, this recipe is perfect! 10 star scones! Thank you so much for the recipe! Read More
Rating: 5 stars
I loved these! They were so easy to make and tasted delicious!! I might add some white chocolate chips the next time! Read More
Rating: 5 stars
I did not have an orange, so I used a tangerine. It was delicious. The only roblem I had was after food processing it, the batter was runny and sticky. I was unable to cut the batter, but I formed as lumps and it worked wonderfully. I think I may have processed the butter too long. It was sand grain size not pea grain. I should have been a bit more cautious with the addition of buttermilk. I used 1/2 whole wheat and 1/2 white flour. Read More