Cranberry Orange Scones
  • 2 cups flour
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 egg
  • ½ cup buttermilk
  • 6 Tbsp cold butter, small dice
  • heaping ½ cup fresh cranberries
  • 1 Tbsp orange zest
  • egg wash {lightly beaten egg with a splash of water}
  1. Preheat your oven to 400 degrees.
  2. Add the flour, sugar, baking powder and salt to a bowl. You can use a food processor with the dough blade if you'd like.
  3. Add in the cold butter and incorporate it with a pastry blender/cutter or the food processor until the butter pieces are about the size of peas.
  4. Stir in the cranberries and zest, mix just to coat with the dry mixture.
  5. In a measuring cup mix together the buttermilk and egg. Pour into the dry ingredients and stir with a spoon until the dry ingredients are mostly incorporated.
  6. To make mini scones as I did use a medium sized cookie scoop.
  7. If you'd like full size, pour the dough out onto a very lightly floured surface {too much flour will leave you with a heavy dense scone}. Gently press together to form into a round about 1½ inches high. Cut into 6 even triangles.
  8. Place onto a parchment lined baking sheet and brush with some of the egg wash. Sprinkle a little extra sugar on top.
  9. For the minis bake for approx 12 minutes or until lightly golden. The larger ones will take a little longer.
Recipe by LeMoine Family Kitchen at