Cranberry Scones - Martha White®
Home > Recipes > Cranberry Scones

Cranberry Scones

Prep Time

25 min

Cook Time

22 min


16 Scones

Total Time

60 min

Cranberry Scones


no-stick cooking spray



3 cups Martha White Self-Rising Flour

1/2 cup sugar

1 teaspoon grated orange peel

1/2 cup butter, softened

1 cup fresh cranberries, halved

1 cup frozen cranberries, thawed, halved (substitution)

1 large egg

1/3 to 1/2 cups buttermilk



1/2 cup butter

2 tablespoons powdered sugar

1 teaspoon grated orange peel


Heat the oven to 400°F. Spray a large cookie sheet with no-stick cooking spray. Combine flour, sugar, and 1 teaspoon orange peel in a large bowl; mix well. Cut in 1/2 cup butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in cranberries.

Place the egg in a 1-cup measuring cup; beat well. Add buttermilk to make 2/3 cup. Add to the flour mixture; stir gently with a fork until dry particles begin to cling together. (Do not add more liquid. The mixture may be crumbly.

Press the dough gently together on a lightly floured surface to form a ball. Divide the dough in half. Place both halves on the prepared cookie sheet; flatten each into a 6-inch round. Cut each with a floured knife or pizza cutter into 8 wedges. Separate wedges slightly, about 1/2 inch apart.

Bake for 20 to 25 minutes or until golden brown. Cool on the cookie sheet for 5 minutes.

Combine all orange butter ingredients in a small bowl; blend well. Serve warm scones with orange butter.

Tip: To substitute for buttermilk, use 1 to 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1/3 to 1/2 cup.