Cranberry Orange Scones


4 comments   |   Breakfast, My JEMs

If you are a regular visitor to Jem of the South you know that I love baking with what’s in season. Cranberries are definitely in season and using them along with orange zest has to be one of my favorite flavor combinations during the Christmas season. If you love the tartness of cranberries you are really going to enjoy these scones. If you are looking for a super sweet scone, this is not the scone for you. It’s definitely a scone for someone who isn’t afraid of a little tartness. If you must have a little more sweet, I would recommend enjoying these with a little orange marmalade. Whatever the case, I think you will love these scones. They would be great for Christmas morning along with your coffee or bake up a batch to give away!



Cranberry Orange Scones


Cranberry Orange Scones makes 10-12 scones

3 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/3 cup sugar

12 tbsp of unsalted cold butter( cut into pieces)

2 eggs ( one for the egg wash)

3/4 cup buttermilk

1 tbsp vanilla extract

1/8 tsp of orange oil or zest from one orange

1 cup fresh cranberries




Pre-heat your oven to 400 degrees.

In a medium bowl, sift the flour, salt, baking soda, baking powder and sugar together. Add the butter to the flour mixture and incorporate together with your hands or with a pastry cutter. You’ll know the flour mixture is ready when the butter resembles course crumbs or small peas.

In a large bowl add the buttermilk, vanilla, orange oil or zest and one egg. Lightly whisk these ingredients together. Add the flour mixture to the egg mixture all at once and stir until a dough is formed. Once the dough has formed fold in the cranberries.

Once the dough has formed, place the dough on a floured surface and knead the dough about 15 times ( be sure not to overwork the dough).
Roll or pat the dough out into 1-inch thickness and cut out your scones using a biscuit cutter or a round cookie cutter. Keep reshaping and rolling out the dough until you use all of the dough.

Lightly beat the remaining egg for the egg wash ( add a little water to the egg for the egg wash). On a baking sheet lined with parchment paper, place the scones and brush each scone with the egg wash and sprinkle with sugar. Bake the scones 15-18 minutes or until the tops of the scones turn a pretty golden brown. Once the scones have finished baking serve immediately with butter or with your favorite preserves. Enjoy!

  1. David @ Spiced12-14-15

    Oh yeah!! These scones look awesome, Tamara! I’m sitting here imagining how good they would look in my kitchen. I’m all about the fresh cranberries, too. This would be perfect for the holidays! :-)

  2. Verna12-14-15

    I must try this recipe. This looks very good for a Christmas brunch!

  3. Tamara12-20-15

    Hey Verna! I agree, these are definitely brunch worthy!! Merry Christmas!

  4. Tamara12-20-15

    Thanks David!! I’m a huge fan of cranberries too. These are a bit tart, but I don’t mind. They are indeed perfect for the Christmas holidays! Merry Christmas!