Orange Cranberry Scones

3 minutes
July 22, 2021
Carole Jones

Twilight.  Need I say anymore?  If you don’t have a clue what I am talking about, you must not have any form of a teenage girl in your life.  All my oldest daughter has talked about for weeks has been the release of the Twilight movie based on the series by Stephanie Meyer.  The two of us read the series together this summer and I can understand why a 14 year old girl would go crazy for this series/movie.  I had even given her permission to go to the midnight show with her friends tonight, a school night!  I was in the “awesome Mom” category for a few days which was great.  Then the true to life categories of “horrible, mean, unfair and stupid Mom” reemerged when I had to take away that privilege due to some bad decisions on her part.

I know my kids would never believe this, but I HATE it when they put me in the position that I have to be the responsible parent and do such things.  I much prefer being the “awesome Mom” but unfortunately that rarely goes hand in hand with being a good Mom.  It honestly breaks my heart, but again, they would never believe me because they think their Dad and I sit in our room at night planning ways to make their lives miserable and so much worse than all of their friends.
Orange Cranberry Scones
As an unspoken form of “I’m truly sorry you can’t go, but you left me no choice”, I made these scones for her this morning.  She has been asking for them for a long time so I thought it would be good timing for me.  They were heavenly.  Big, soft, sweet, tart and indulgent.  These will be made again and again in the Jones kitchen with many different variations I’ve been thinking of all morning: cinnamon sugar, chocolate chip, raisin, apple, pecan, almond, raspberry, lemon…..  I loved the orange and craisins together, but next time I will try chopped fresh cranberries instead.  Let me know what flavor combos you come up with!!!
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Orange Cranberry Scones

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  • Yield: 12 large scones


1 C sour cream (I used light)

1 tsp baking soda

4 C flour

1 C sugar

2 tsp baking powder

1/4 tsp cream of tartar

1 tsp salt

1 C butter

1 egg, beaten

1 C craisins

zest of large orange


juice from 1/2 large orange

powdered sugar

dash of salt


1.  In a small bowl, combine the sour cream and baking soda.  Set aside and allow to bubble up.
2.  Preheat oven to 350.  Lightly grease a large baking sheet.
3.  In large bowl or food processor, mix the flour, sugar, baking powder, cream of tartar, zest and salt.  Cut in the butter until pieces are pea sized.  Stir in craisins,  sour cream mixture and beaten egg.  Mix just until moistened.  (I had to dump mine on the counter at the end and knead it lightly to get it into a ball)
4.  Turn dough onto lightly floured surface and knead briefly.  Roll dough into a 3/4″ round.  Cut into 12 wedges and place them 2″ apart on baking sheet.  (This makes BIG scones.  Next time I will cut them smaller to make 18-24.  They spread a lot so don’t cram them onto your pan.  Make two batches if necessary)
5.  Bake 15 minutes or until golden brown on the edges and tops are not soft or mushy.  Cool completely and drizzle on icing.
  • Author: Carole Jones


  • Serving Size: 1 scone
  • Calories: 496
  • Sugar: 41g
  • Sodium: 390mg
  • Fat: 20g
  • Saturated Fat: 13g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 74g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 56mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


16 years ago

You are not old…yet. Stop talking like that or you’ll get some oldish plague or something. 🙂 So, even without a teenager in our home, I still cringe as I read your latest blog. Where do children learn how to do this to parents? You are a nice mom for making scones to bridge the gap. Hope all is well…what are you making for Thanksgiving this year? Anything fancy? Your avid readers need menu ideas!! Adios, Carole!

16 years ago

Ah, yes……and it does come to pass!

Good for you sticking to it! You’re a GREAT MOM!!! The rewards come later…….much later but well worth the wait!!!

Love YOU


Apple Cinnamon Scones - My Kitchen Escapades
9 years ago

[…] can find the original recipe here and make the following changes:   Omit: Craisins Orange Zest Add: 1 tsp cinnamon 2 C apple, […]

Raspberry Peach Scones - My Kitchen Escapades
9 years ago

[…] kids still love just plain cinnamon sugar ones the best. To make these delicious scones, use this original recipe removing the craisins and orange zest and subbing in 2 C of diced, peeled peaches and 1/2 C chopped […]

Debra Jensen Orner
9 years ago

These scones sound wonderful! In fact, all of your scone recipes that I’ve read so far – I’ve bookmarked! I’d like to make mini scones for a Tea. Do you have any suggestions as to how to adjust the recipe. Thank you!

9 years ago

Hey Debra! Just cut them the size that you would like them, realizing they will grow bigger as they bake. You will want to reduce the baking time as well and that will all depend on how small you cut them.

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