Cranberry & Orange Scones

Zesty, fluffy scones with juicy cranberries - so good with a dollop of clotted cream!
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 large scones
Author Nicky Corbishley


  • 450 g plain (all-purpose) flour
  • 2 level tbsp baking powder
  • 1/2 tsp salt
  • 7 tbsp cold butter diced
  • 85 g golden caster sugar
  • 200 g dried cranberries
  • Zest of 2 oranges
  • 1 large egg
  • 285 ml buttermilk
  • 1 tsp vanilla extract
  • splash of milk


  • Preheat the oven to 400f/200c and line a baking tray with baking parchment. Place the flour, salt and butter into a large bowl and rub together with your fingertips until the mix resembles breadcrumbs. Add the sugar, cranberries and orange zest and give it a mix.
  • Break the egg into a small bowl, give it a quick whisk with a fork and then pour it into the flour mixture – reserving 1 tbsp of it for glazing the scones later.
  • Add in the ¾ of the buttermilk and the vanilla extract and use a round ended knife to work the mixture together. Add the rest of the buttermilk and work in gently until you have a soft, slightly sticky dough. Don't overwork, or you'll get tough scones.
  • Tip out the dough onto a floured surface and flatten it out with your hands into a round shape, about 1” (2.5cm) thick. Use a sharp knife and cut the circle into 8 wedges.
  • Place the wedges onto the prepared baking tray. Mix the reserved tbsp of egg with the splash of milk and brush the tops only (brushing the sides will impair the rising of the scones) with this mix and place in the oven for 12-15 minutes until golden brown.
  • Remove from the oven, leave to cool and serve sliced in half with clotted cream and jam/jelly.


Nutritional Information is per scone.

Nutritional Information

Calories: 443kcal | Carbohydrates: 76g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 281mg | Potassium: 151mg | Fiber: 2g | Sugar: 28g | Vitamin A: 400IU | Calcium: 69mg | Iron: 2.8mg
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