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Cranberry Orange Scones



prep time:

30 mins

Total time:

50 mins




  • 2 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

    ½ cup cut into 1/2-inch pieces

  • 2 teaspoons orange zest

  • ½ cup sugar

  • ¾ cup sweetened dried cranberries

  • ¾ cup buttermilk

  • 1 egg, beaten

  • 2 tablespoons buttermilk,

  • Coarse sugar, as desired


  1. Heat oven to 375º
  2. Line a large baking sheet with parchment paper; set aside
  3. Combine flour, baking powder, and salt in a large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in orange zest, 1/2 cup sugar, and cranberries. Stir together buttermilk and egg in small bowl. Stir into flour mixture until well combined
  4. On a generously floured surface, spoon dough into a rough log. Using floured hands, pat dough into a 3-inch by 16-inch log, about 1-inch high. Using a bench knife or knife, cut log into 12 triangles about 2 1/2 inches at the 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 them. Brush tops generously with buttermilk, then sprinkle with coarse sugar. Bake 18-22 minutes or until edges are golden brown and feel set
  6. Serve warm with additional Vermont Creamery Sea Salt butter.