Cranberry Orange Scones



  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons grated orange peel
  • 1/3 cup LAND O LAKES® Butter
  • 1/2 cup dried cranberries
  • 1 egg, beaten
  • 4 to 6 tablespoons half & half
  • 1 egg, beaten
  • 2 tablespoons sugar
  • Orange Butter
  • 1/2 cup LAND O LAKES® Butter, softened
  • 2 tablespoons orange marmalade


Heat oven to 400°. Combine flour, 3 tablespoons sugar, baking powder and orange peel in medium bowl; cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in cranberries, 1 egg and just enough half & half until dough leaves sides of bowl.
Turn dough onto lightly floured surface; knead lightly 10 times. Roll into 9-inch circle. Place onto ungreased baking sheet; cut into 12 wedges. (Do not separate.)
Brush with 1 beaten egg; sprinkle with 2 tablespoons sugar. Bake for 17 to 19 minutes or until golden brown. Cut wedges apart; immediately remove from baking sheet. Meanwhile, combine 1/2 cup butter and orange marmalade in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Serve butter with warm scones.
Cranberries and orange add extra flavor to this English quick bread. Makes 1 dozen.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.