Cranberry Orange Scones

Recipes provided by Paul Cunningham, executive chef at Willowbend Country Club.


  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • pinch of salt
  • ¼ cup sugar
  • 6 ounces unsalted butter
  • 8 ounces dried cranberries
  • 1 teaspoon orange zest, finely chopped
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk or heavy cream (plus more for brushing)


  1. Preheat oven to 375˚F.
  2. In a medium size-mixing bowl, add all dry ingredients and mix well. Add butter and mix until  the consistency is that of a fine meal. Add cranberries and orange zest and mix.
  3. Mix together the vanilla extract and buttermilk or heavy cream. Pour over dry ingredients and mix just until coming together. Turn the dough out onto a floured work surface and gently knead a few times. Roll or pat out to ¾-inch thick and cut into 3-inch round scones.
  4. Place scones on a parchment paper lined baking sheet. Brush each scone with a small amount of heavy cream and sprinkle lightly with sugar.
  5. Bake for 12 to 15 minutes or until golden brown in color.

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