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Simple Orange and Cranberry Scone with variations

  • Author: Michelle Burns
  • Total Time: 35 minutes
  • Yield: 8 servings (84 g/serving) 1x



  1. Cranberry and Orange
  2. Dried fig (reconstituted) and pistachio
  3. Maple (2 tsp maple syrup) and walnut


  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 8 tbs unsalted butter, frozen
  • 1/2 cup dried cranberries
  • 1/2 cup sour cream
  • 1 large egg
  • 1 tsp white sugar
  •  1 tsp orange zest


  • Preheat the oven to 400 degrees F (200 degrees C)
  • Line a baking tray with parchment paper
  • Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl.
  • Grate the butter into the flour mixture using the large holes of a box grater.
  • Use your fingers to work in the butter until the mixture resembles coarse crumbs.
  • Add in the cranberries and orange zest.
  • In a small bowl, whisk the sour cream and egg together until well combined.
  • Stir the sour cream mixture into the flour mixture using a fork until large dough clumps form.
  • Use your hands to shape the dough into a ball. (The dough may seem dry at first but will come together as you work it)
  • Place the dough on a lightly floured surface and pat it into a 7-8 inch circle, about 3/4 inch thick.
  • Sprinkle with the remaining tsp of sugar.
  • Use a sharp knife to cut into 8 equal triangles;
  • Place on the prepared baking tray about 1 inch apart.
  • Bake scones in the preheated oven until golden, about 15-17 minutes.
  • Cool for 5 minutes.


Source: USA Weekend--Pam Anderson

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1 scone
  • Calories: 237
  • Fat: 10.13 g
  • Carbohydrates: 31.88 g
  • Protein: 4.54 g
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