Fresh Cranberry Orange Breakfast Scones

Here's a great way to start your Holiday morning with these delicious breakfast scones. Orange with a hint of cinnamon will be a lingering smell all morning long! Enjoy!



I love making quick bread in the fall, these are so festive looking for the holiday.



Especially at Thanksgiving, or Christmas, the color of these and fresh taste of orange is the perfect way to start that busy day!



Just one more thing, these may be the best fresh cranberry scones you'll ever make so if this is your first shot at using them fresh give this a try you won't be disappointed.

Two Recipes Below

I love both recipes, either one will be delicious.

If I can't find fresh during the year, I use dried.

Both recipes are below for your convenience.

Fresh Cranberry Orange Scones:

1 1/2 cups fresh cranberries

1/2 cup light brown sugar

pinch of cinnamon

Zest of 1 small orange

2 1/4 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

12 tablespoons chilled unsalted butter

1 egg, beaten

1/2 cup milk

Extra flour


White sugar, for topping

Heat the oven to 350 and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.





Chop the cranberries into small pieces either by hand or in a food processor. In a bowl or food processor mix all dry ingredients then add chilled cut up butter into the dry ingredients, add brown sugar and orange zest into the food processor or bowl and mix until fine and crumbly. Add cranberries and stir in the beaten egg and milk.




Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Mound a rectangular mound around an inch high and cut into wedges. Brush tops with milk and sugar or egg wash ( beaten egg with a tablespoon of water).



Bake for about 25 minutes or until just getting golden. Serve warm with plenty of butter.

Dried Cranberry Scones:

Combine in a bowl and mix until mixture looks like crumbs:

3 cups all-purpose flour

1/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup margarine or butter (or use margarine)

1 teaspoon orange zest


Add the following and mix until dry ingredients are moistened:

1 cup buttermilk

1 cup dried cranberries

Roll dough into a ball and knead lightly twelve times on parchment papered surfaced and lightly floured.


Keep dough on parchment paper, roll out 1/2 to 3/4 inch thick.


Cut into pie wedge triangular shape as shown above.


Brush each scone with:

2 tablespoons sugar

1/4 teaspoon cinnamon

1 tablespoon milk

Bake at 400 15-20 minutes.


I gave you both versions I make when fresh cranberries are not available these are a good substitute!