Cranberry and Orange Scones

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recipe by Nicky's Kitchen Sanctuary

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This cranberry and orange version really packs in the flavour. Don’t skimp on those cranberries – they work so well with this recipe (and there’s nothing more disappointing than cutting open a scone to find one or two lonely cranberries in there). Eat them warm with a little salted butter, or go all-out with the clotted cream and jam. I find that cherry jam works really well, but I bet orange curd would be lovely too.

Inspired by:

recipe updated 8 Jun 2020


  • Plain flour icon
    Plain flour
    450 g (about 3 ½ cups)
  • Baking powder icon
    Baking powder
    2 tbsp (about 30 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Butter icon
    ½ cup (about 100.8 g)
  • Golden caster sugar icon
    Golden caster sugar
    85 g (about ½ cup)
  • Dried cranberries icon
    Dried cranberries
    200 g (about 1 ¾ cups)
  • Orange icon
    2 (about 400 g)
  • Egg icon
    1 (about 50 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Buttermilk icon
    285 ml (about 285 g)
  • Milk icon
    1 dash (about 0.62 g)


  • kCook icon Parchment paper
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Lightly floured surface

Step preview

  1. Pre-heat oven - 200°C
  2. Prepare a clean baking sheet with parchment paper
  3. Add plain flour, baking powder, salt and butter to a clean large mixing bowl
  4. Rub together until crumbs form
  5. Add golden caster sugar, dried cranberries and orange to the large mixing bowl
  6. Mix in
  7. Add egg and vanilla extract to the large mixing bowl
  8. Add buttermilk to the large mixing bowl gradually
  9. Transfer content of large mixing bowl to lightly floured surface
  10. Flatten into a circle
  11. Cut
  12. Transfer scones to baking sheet
  13. Brush with milk
  14. Bake until golden brown - 15 min
  15. Let cool on round wire rack
  16. Serve
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