The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Friday, May 20, 2011

Cranberry-Orange Scones

I tend to need an excuse to make something really good for breakfast, as opposed to just the usual cereal or fruit with milk. I can't justify the calories of pancakes, waffles, or my personal favourite, scones. So I was over the moon to be able to make these cranberry-orange scones for my mothers day brunch. They turned out perfectly - might I suggest absolutely NO substitutes for the ingredients - not even whole wheat flour, as it will make the scones too dense. Save this recipe for a special occasion and go nuts!

  • Scones:
  • 2 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup butter
  • 1 cup chopped fresh or frozen cranberries
  • 3/4 cup buttermilk
  • 1 tbsp grated orange zest (fresh, preferably)

1. Combine the dry ingredients in a bowl (including orange zest). Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. 
2. 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.
3. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.

Tip - you could also use a food processor for the dry/butter mixture, just make sure to add the cranberries & milk by hand with a spatula.

Source: Adapted from "Cranberry Scones" recipe from


  1. These are more than good, and when we had them Kelly had froze the batter, then baked. Most impressed!

  2. Loved, loved, loved these scones. Yes, I had more than one!