Dried Cranberry Scones

  • Yield: 8-10 servings
  • Prep: 25 mins
  • Cook: 25 mins

Use the scone dough as a base to experiment with your own add-ins, such as pecans or dried currants.


3cups bread or all-purpose flour
3/4cup sugar, divided
4teaspoons baking powder
1/8teaspoon salt
Finely grated rind of 1 orange
1cup (2 sticks) cold butter, cut into small pieces
1/2cup dried cranberries
1/2cup whole milk
1large egg, beaten


  1. Preheat oven to 350F.
  2. In a large bowl, combine flour, ½ cup sugar, baking powder, salt and orange zest, whisking to blend. With your fingers, blend butter into flour mixture until mixture resembles coarse crumbs. Add cranberries and milk to flour mixture; stir just until dough comes together. Do not overmix.
  3. Divide dough in half and shape each into a ball. Pat each into a 6- inch circle on a lightly floured surface. Roll to approximately 1-inch thick. Cut each circle into 6 triangles and place on baking sheet 2 inches apart. Brush tops of scones with egg. Bake 25 to 30 minutes, until firm to the touch and golden.

Recipe by Relish Chef Jon Ashton

Nutritional Info *per serving

  • Glycemic Load 13.05
  • Calories 490
  • Fat 25g
  • Saturated Fat 15g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 85mg
  • Sodium 230mg
  • Potassium 90mg
  • Carbohydrate 62g
  • Fiber 2g
  • Sugars 25g
  • Protein 6g
  • Trans Fat 1g
  • Vitamin A 15%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 15%