Cranberry Orange Scones

Yields: 1 Serving Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

These Cranberry Orange Scones will change your life. They are delightfully sweet without being overly so and are perfect for breakfast through dessert. This recipe makes a total of about 8 scones. They have a sweet orange sugar glaze that is to be drizzled over the still-warm scones.


0/14 Ingredients
Adjust Servings
  • Glaze


0/7 Instructions
  • Combine flour, sugar, orange peel, baking powder, baking soda, and salt. Cut in butter until the mixture looks like crumbs.
  • In a small bowl, combine cranberries, orange juice, half-and-half, and egg.
  • Add flour and stir until dough forms.
  • On a floured surface, knead the dough 6 to 8 times. Using a rolling pin, knead dough to ¼ or ½-inch thickness.
  • Cut into rounds using a 2 ½ inch biscuit cutter. Place scones on an ungreased cooking stone. Brush with milk and sprinkle with 1 tablespoon sugar.
  • Bake for 12 to 15 minutes or until lightly browned.
  • Making the Glaze
  • Combine sugar and orange juice and drizzle over scones


CHANGES THAT CAN BE MADE: In our recipe, Cranberry Orange Scones, we plan to make two major changes. First, we plan to switch the egg for orange-flavored Greek yogurt. The ratio of yogurt to egg will be ¼ cup of yogurt which will replace 1 egg. And second, we will swap the 7 teaspoons of sugar for 3.5 teaspoons of honey. Honey is mainly made up of fructose, which makes it a lot sweeter than table sugar. The difference in sweetness is why we will have to use less honey when we make the adjustments. Additionally, honey is 18% water, and sugar contains less than 1% water. This difference means that it’s very likely that our recipe will be more moist than the original scone recipe. The Greek yogurt that we are using to replace the eggs will also add moisture, but not as much as if we used regular yogurt because the whey was drained out of the yogurt, which removes a lot of moisture. In sum, our scones will be moist and flaky while still retaining the original flavors of orange and cranberry.   Albrecht, Julie A. “Functions of Baking Ingredients.” DigitalCommons@University of Nebraska - Lincoln, 1994,