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My family loves these cranberry orange scones. Scones are wonderful to serve your guests with coffee during the holidays or just about anytime and I think cranberry scones are special and a delightful treat. Cranberries are good for you and good in so many recipes.

2 cups all-purpose flour
1/2 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons orange zest
1 stick butter or 8 tablespoons or 1/2 cup, softened
1/3 cup sour cream
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1 cup chopped fresh cranberries

Whisk together the flour, sugar, baking powder, baking soda, salt and orange zest in a large bowl. Cut the butter into the flour until it resembles coarse crumbs. In a separate bowl stir together the sour cream, egg, milk and vanilla extract. Stir into the flour mixture with a spoon. Fold in the chopped cranberries and mix. Turn out onto a well floured surface, add flour and knead several times until you can roll out about 1/2 inch thick. You can roll out in a circle and cut with a pizza cutter to make diagonal scones or you can roll into small squares and cut into 2 diagonal pieces for smaller scones. You can even cut with a biscuit cutter if you want and make them round. Spray a baking sheet with cooking spray and bake scones in a preheated 400 degree oven for 20 to 25 minutes. Makes 12 scones depending on size you make them. Enjoy!

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1 1/2 cups powdered sugar
5 to 6 tablespoons milk, more or less

Whisk together and drizzle over scones.

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  1. Phyllis schmitz says:

    Thanks for another great recipe that I made successfully!

  2. Just popped these into the oven and can’t wait to try them. I am concerned that I had to add almost 2 cups of flour in order to make it “kneadable”. Does this sound correct? Could there be a misprint in the quantity of flour? Thank you in advance for your reply.

    • The Southern Lady says:

      It is hard to know exactly how much flour in this type recipe since you can easily not have the original flour packed into the measuring cup or flour is presifted or not presifted. I think you will be fine, Jan, and hope you enjoy the scones. We love them.

      • Thank you. I brushed them with some melted butter before putting them into the oven. My Mum was from England…so I have fond memories of her scones, shepard’s pie, roast beef, etc. Trying to re-create some of those tastes from my childhood.

  3. Cathy Stewart says:

    Made these for Christmas for my neighbors. So much flavor in one scone. Totally satisfying. Had to make some for our house too! Thanks for sharing such a delicious recipe.

  4. I made these scones today. My only comment is I couldn’t believe the amount of extra flour I had to use because the batter was so stick, and in order to knead the mixture I had to keep adding flour. After all that they did turn out, I would like to see a video of them being made. Cathleen

  5. Hello from Germany! I need your help; I can’t eat all-purpose-flour because of gluten intollerance. Is there any other kind of flour I can use? I would be so glad, if you can give me any advice. Thank you so much Yours Suzanne

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