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Cranberry-Orange Scone

  • Yield: 8 wedges 1x


A round scone cut into 8 wedges


  • 1/2 cup fresh cranberries (chopped)
  • 1/4 cup sugar
  • 2 tbs sugar
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 stick butter (chilled)
  • 2 large eggs
  • 3 tbs orange juice
  • 1 tsp vanilla extraxt
  • 1/2 tsp orange zest
  • 1/2 cup pecans (chopped)


  1. Preheat oven to 400F.
  2. Lightly butter a 10-inch circle in the center of a baking sheet.
  3. In a small bowl, stir together the cranberries and 2 Tbs. of sugar.
  4. Let stand about 5 minutes, then add nuts.Set aside.
  5. In a large bowl, stir together the flour, remaining sugar, baking powder and salt.
  6. Cut the butter into the mixture until it resembles coarse crumbs.
  7. In a small bowl, stir together the eggs, juice, vanilla, and orange peel.
  8. Add the egg mixture to the flour mixture and stir to combine.
  9. Knead in the cranberry mixture with hands until evenly distributed.
  10. Pat the dough into a 9-inch circle in the center of the baking sheet.
  11. With a serrated knife, cut into 8 wedges.
  12. Bake for 20-25 minutes until done.
  13. Remove from baking sheet to wire rack to cool.


Source: Simply Scones


  • Serving Size: 1 wedge
  • Calories: 294
  • Fat: 14.56 g
  • Carbohydrates: 35.68 g
  • Protein: 5.52 g
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