This is my own version of cranberry scones. 

I like a lot of orange zest, or at least it has enough to taste the orange flavor!  And I like my scones the American way, which is sweet and soft!  Europeans prefer a drier and less sweet scone, more like a biscuit.

This is soft and yummy, bursting with plenty of real cranberries!

It is a very nice scone to serve during the fall season and for the fall holidays. 

Serve the scones warm or cold with some butter or some mock Devonshire Cream.  When you can’t get to Great Britain for the real Devonshire Cream, I have a recipe for mock Devonshire Cream on my website as well.  It is so perfect with scones!   


Cranberry Orange Scones
Bursting with cranberries and orange zest, these scones are made the American way which is sweet and soft! Delicious!
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Prep Time15 minutes
Cook Time23 minutes
Course: Breakfast, Brunch
Cuisine: American, English, Irish, Scottish
Servings: 16
Calories: 165


  • 1 16-wedge mini scone pan



  • 2 cups flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter chilled
  • 1 cup cranberries fresh
  • 1/3 cup sugar
  • 2 tablespoons orange rind grated
  • 1 egg
  • 3/4 cup half and half cream


  • 1 cup confectioners’ sugar
  • 2 tablespoons milk


  • Preheat the oven to 375°F.
  • Grease or spray a 16-wedge mini scone pan, (or you can use an 8-wedge scone pan).


  • In a large bowl, mix the flour, brown sugar, baking powder, and salt.
  • Use a pastry blender or 2 sharp knives to cut in the chilled butter until it resembles coarse crumbs. Set it aside.
  • In a medium bowl, mix the cranberries, sugar, and orange rind.
  • Add this to the crumb mixture. Set this aside.
  • In a small bowl, mix the egg and the half-and-half cream.
  • Stir this into the mixture just until a dough forms. Do not over-mix!
  • Pat the dough into wedges of the prepared pan.
  • Bake at 375℉. for 23–25 minutes or until cake tester inserted in the middle comes out clean. Do not over-bake!
  • Place the pan on a wire rack to cool for 15 minutes, then invert the pan on the wire rack to release the scones. Turn the scones right-side up to completely cool on the wire rack.


  • In a small bowl, mix the confectioner’s sugar and milk until the glaze is runny. Add a little more milk if needed.
  • Drizzle the glaze over the cooled scones.
  • Serve plain or with butter or Mock Devonshire Cream.
  • Store the scones covered at room temperature on top of the counter for up to 3 days.


SERVE:  Delicious served with butter or Mock Devonshire Cream!  (Recipe is on my website.)
FREEZE:  Wrap the scones in heavy aluminum foil and place them in freezer bags for up to 3 months.
Calories: 165kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 152mg | Potassium: 51mg | Fiber: 1g | Sugar: 16g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg

1 Comment

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