Cranberry Orange Scones


  • 1 cup dried cranberries
  • 1 egg
  • 1 tbsp milk
  • 1 tbsp orange zest
  • ½ cup butter, softened
  • ½ cup powdered sugar
  • ½ tsp salt
  • ⅓ cup butter, cold
  • ¼ cup half and half
  • ¼ tsp baking soda
  • 10 tbsp sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2-3 tbsp orange marmalade
  • 5 tbsp orange juice


In a bowl, combine flour, 7 tbsp sugar, orange peel, baking powder, salt, and baking soda. Cut in cold butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine cranberries, 4 tbsp orange juice, half and half, and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10 wedges. Separate wedges and place on an ungreased cookie sheet. Brush with milk sprinkle with remaining sugar. Bake at 400 for 12-15 minutes or until lightly browned. Combine powdered sugar and 1 tbsp orange juice, if desired, and drizzle over scones. Combine softened butter with marmalade to make orange butter to serve with scones.