Cranberry Scones
Prep Time
Cook Time
Total Time
Type of recipe: Scones & Biscuits
Cuisine: American-British
Yield: 12
(All ingredients must be at room temperature unless otherwise noted)
For the scones:
  • ? cup (160 ml) buttermilk, very cold (plus extra for brushing)
  • 1 large egg
  • 2¾ cups (360 g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons orange zest, grated
  • ½ teaspoon salt
  • ½ cup plus 2 tablespoons (140 g) unsalted butter, very cold and cut into small cubes
  • ¾ cup (120 g) dried sweetened cranberries
For the glaze (optional):
  • 1 cup (115 g) icing or confectioner's sugar, sifted
  • 3-4 teaspoons tablespoon (15-20 ml) orange juice
  1. Preheat oven (electric) to 400°F (200ºC) and line a baking sheet with some parchment paper or a silicone mat. Set aside.
  2. In a small bowl, stir the egg and buttermilk together and keep refrigerated until further use.
  3. With your fingertips rub sugar and orange zest.
  4. Whisk the flour, baking powder, baking soda, orange-flavoured sugar, and salt together in a large bowl until totally combined.
  5. Drop in the butter and, using your fingers, toss to coat the butter cubes with the flour mixture. Quickly, working with your fingertips, a pastry blender or even two kitchen knives, cut and rub the butter into the dry ingredients until the mixture is pebbly and crumbly but still small pieces of butter are visible.
  6. Pour the egg and buttermilk mixture over the sandy crumbs and stir to just bring the dough together. Don't over do it or you’ll have a hard, dense scone.
  7. Turn out onto a lightly floured work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times just to incorporate the cranberries evenly. Remember to work quickly, otherwise the dough would warm up and definitely you don't that; it would get harder to handle. If that were the case, do not add any more flour, just refrigerate for a few minutes before continuing.
  8. Divide the dough in half and pat each part into a rough circle about 7-inches (17.5 cm) across and 1-inch thick.
  9. Using a large, sharp knife, cut each disc into 6 wedges and place them on the prepared baking sheet, leaving a couple of inches between them. Using a pastry brush, brush the scones with some buttermilk.
  10. Set the baking sheet to middle position and bake for 20 to 22 minutes until the scones are well risen and lightly browned on top.
  11. Let cool completely on a cooling rack before glazing or serve warm after 20 minutes if you prefer to skip the glazing part.
For the glaze:
  1. Whisk the icing sugar and orange juice together until smooth and totally combined. Mind you add the juice one teaspoon at a time until desired consistency. If it were too runny or too thick, add respectively more icing sugar or more juice .
  2. Drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.The scones are best enjoyed the day they are baked. If stored, keep in an airtight container for up to 2 days.Firma Rosa M Lillo
- Instead of using a glaze, you can just brush your scones with some melted butter and dust with granulated sugar before baking.
- Scones can be frozen either after or before baking. In the first case, rebake in a preheated oven (320 degrees F / 160ºC) straight from the freezer for a few minutes. In case you prefer to freeze your scones right before baking, put them in the oven straight from the freezer when you are ready to enjoy your scones and just prolong the baking time for 5 minutes further than in the original recipe or until they are fully risen and golden brown.
- National scone day: May 30th
Recipe by Pemberley Cup & Cakes at