Fruity Scones

Slightly sweet but bursting with the intense flavor of dried cranberries and orange peel, these scones add a special treat to a weekend brunch.

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Fruity Scones
Makes: 8  servings
Serving size: 1 scone
Yield: 8 scones Prep 12 mins Bake 400°F 16 mins to 18 mins


  • 1 medium orange
  • 1/4 cup  dried cranberries
  • 2 cups  self-rising all-purpose flour
  • 1/4 cup  plus 2 teaspoons sugar, divided
  • 1 teaspoon  caraway seeds
  • 1/4 teaspoon  salt
  • 1 large egg
  • 1/4 cup  plus 1 tablespoon milk, divided
  • 5 tablespoons  butter or margarine, cut up


1. Heat oven to 400 degrees F. Grease a large cookie sheet. Grate 1 teaspoon peel from orange. Cut orange in half and squeeze 1/4 cup juice.

2. Combine orange juice and cranberries in cup. Whisk flour, 1/4 cup sugar, caraway seeds and salt in bowl. Beat egg and 1/4 cup milk in a cup. Cut butter into flour mixture, until coarse crumbs form. Add orange juice, cranberries and milk mixture, stirring just until dough forms a ball (do not overmix). Turn dough out onto floured board.

3. Lightly knead dough 5 or 6 times. Shape into a 6-inch circle on prepared cookie sheet. Combine remaining 2 teaspoons sugar and orange peel in a cup. Brush top of dough with remaining 1 tablespoon milk; sprinkle with orange topping. Cut into 8 wedges, but do not separate. Bake 16 to 18 minutes, until golden.


  • If the orange topping seems too moist to sprinkle, gently spread it with your fingertips.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)235,
  • Fat, total(g)9,
  • chol.(mg)47,
  • sat. fat(g)5,
  • carb.(g)35,
  • fiber(g)1,
  • pro.(g)4,
  • sodium(mg)483,
  • Percent Daily Values are based on a 2,000 calorie diet
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