Delicious Cranberry Scones With Orange Zest

Cranberry Scones

Diana Rattray. The Spruce Eats, 2004.

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Servings: 12 to 18 servings
Nutritional Guidelines (per serving)
150 Calories
11g Fat
12g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 18
Amount per serving
Calories 150
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 27%
Cholesterol 22mg 7%
Sodium 211mg 9%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Protein 2g
Calcium 80mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cranberry scones are perfect for holiday mornings. The scones are flavored with fresh cranberries, chopped nuts, and a little fresh orange zest.

Use walnuts or pecans in the scones, or change them up and make them with chopped pistachios or hulled pumpkin seeds. Or if you aren't a fan of nuts, you can leave them out.


  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 1 cup fresh cranberries (coarsely chopped)
  • 1/2 cup chopped walnuts or pecans
  • 2 teaspoons orange zest (finely grated)
  • 1 cup buttermilk
  • 1 tablespoon milk (or evaporated milk)
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon

Steps to Make It

  1. Heat the oven to 400 F.

  2. Grease and flour a large baking sheet or line it with parchment paper.

  3. In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir to blend. With a pastry blender, cut the butter in until mixture resembles coarse crumbs. Stir in cranberries, walnuts or pecans, and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened.

  4. On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2- to 2 1/2-inch cutter or cut the circle into wedges.

  5. Place the cut-out scones on the prepared baking sheet, about 1 1/2 to 2 inches apart. Brush them with milk or evaporated milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of the mixture over each scone.

  6. Place the scones on lower oven rack.

  7. Bake for about 15 minutes, or until they're lightly browned.

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