Cranberry-Orange Scones


Cranberry-Orange Scones

Submitted by Toni Hayes, SouthEastern Illinois Electric Cooperative
Servings 8
Calories 201kcal


  • 1-1/2 cups flour
  • 3 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons orange zest
  • 5 tablespoons cold unsalted butter
  • cut into small squares
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 2/3 cup low-fat buttermilk
  • 1 tablespoon turbinado sugar


  • Preheat oven to 400 F. Line a baking sheet with parchment paper.
  • In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and orange zest. Cut butter into flour mixture with a pastry blender until it resembles a coarse meal. Stir in dried cranberries and almonds. Make a well in the center of the mixture and add buttermilk. Stir until just combined; do not overmix.
  • Transfer dough to a lightly floured surface and shape into an 8-inch round. Cut dough into 8 wedges. Place each 1 inch apart on the baking sheet. Sprinkle tops with turbinado sugar.
  • Bake until golden, 18 to 20 minutes. Rotate the pan in the oven after 10 minutes. Transfer scones from baking sheet to wire rack to cool.


Nutrition information: 201 calories; 9.1g fat; 228mg salt; 26.6g carbohydrates; 3.8g protein.