Southern Orange Berry Scones - Martha White®
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Southern Orange Berry Scones

Prep Time

25 min

Cook Time

20 min


12 Scones

Total Time

45 min

Southern Orange Berry Scones


Non-stick cooking spray

2 1/2 cups Martha White Self-Rising Flour

1/3 cup sugar

1 tablespoon fresh orange peel, grated

1/2 cup butter

1 cup sweetened dried cranberries, cherries, and/or strawberries

1 large egg

1/2 cup buttermilk

1 teaspoon water

1 tablespoon sugar


Heat oven to 400ºF. Spray a large cookie sheet with no-stick cooking spray. Combine flour, sugar, and orange peel in a large bowl. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in cranberries.

Place egg in a 1-cup measuring cup; beat well. Remove 1 tablespoon of beaten egg; set aside. Add the remaining beaten egg and buttermilk 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 together gently on a lightly floured surface to form a ball. Divide the dough in half. Place both halves on the prepared cookie sheet; press each into a 7-inch round. Score each into 6 wedges with a floured knife or pizza cutter.

Stir water into the reserved 1 tablespoon egg. Brush the top of the dough with the egg mixture; sprinkle with 1 tablespoon sugar.

Bake for 16 to 22 minutes or until light golden brown. Serve warm or cool.