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Cranberry Orange Scones



prep time:

30 mins

cook time:

20 mins

Total time:

50 mins





  1. Heat oven to 375ºF.
  2. Line large baking sheet with parchment paper; set aside
  3. Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in dried cranberries,granulated sugar and orange zest. Stir together 3/4 cup buttermilk and egg in small bowl. Stir into flour mixture until well combined.
  4. Shape dough into rough log on generously floured surface. Using floured hands, pat dough into 16x3x1-inch log. Using bench knife or knife, cut log into 12 triangles, about 2 1/2 inches at top of each triangle. (You may need to flour your knife between cuts.)
  5. Carefully transfer scones to prepared baking sheet, leaving 1 inch between each. Brush tops with remaining 2 tablespoons buttermilk; sprinkle with coarse sugar. Bake 18-22 minutes or until edges are golden brown and set.
  6. Serve warm with additional Vermont Creamery Sea Salt butter.