72 Reviews of Cranberry Scones

From: Karen

On Feb 20, 2002

I love this recipe. I had dried cherries on hand so I eliminated the orange rind and used the cherries. It was great. You could probably use any kind of dried fruit to change the pace of this classic.

From: Kelli Millard

On Oct 27, 2002

This is a wonderful recipe. The scones turn out so light and moist. I can see how it would be perfect for Christmas morning. I made them this morning for breakfast and the smell of the orange and cranberry made me think of Christmas.

From: yibbityibbit

On Jan 11, 2005

These are wonderful! I made two batches in one afternoon since I knew my kids wouldn't be happy with leftover crumbs when they got home from school! The recipe is very easy and will be a favorite from here on out, thanks!

From: Diana #2

On Dec 4, 2008

Absolutely amazing recipe. We ate part of one one day, and the next day it was still as fresh as the first. The other one I froze, and two weeks later....you'd have thought I'd just made it. By far the best scone recipe I've ever had. Hmmmm, I have some blueberries in the freezer too!!! Thanks for a terrific recipe. *UPDATE:* Dec 4/08 - Because I love these scones so much, I decided to share it with some friends in the form of a gift jar. First I mixed the flour, baking powder, baking soda, salt and sugar together. Then in a separate bowl mixed dried cranberries and the orange zest. I put half the fruit into the bottom of a 3 cup capacity glass preserving jar. Then added the dry mix. You will need to add this in batches, tapping down with the bottom of a glass to pack it tight. Then add the remaining dried cranberries and zest. Seal the jar and decorate. Don't forget to write the instructions out to attach to the jar.

From: DiabeticMom

On Feb 22, 2005

These are the best scones I have ever had. (Don't tell my Mom!) They were delicious and moist even hours later, not like other scones that get hard once they are cool. I used orange extract instead of peal. Very yummy!

From: Mimi in Maine

On Jan 10, 2006

I was very impressed with the reviews these scones got, so I just had to try them. They are just wonderful. They are so easy to make. I also tried them with blueberries and lemon rind in place of the orange rind. Both are yummy! Will make these often. Thanks Derf for sharing this with us. They are great.

From: planetsbestcook

On Jan 1, 2006

I too loved this recipe. I made it this morning for breakfast. It goes together quickly and tastes wonderful. I like that you can have this beautiful breakfast but without a lot of work. I did not have buttermilk on hand so I made my own by adding some white vinegar to the milk. And I made an orange flavored glaze by combining 1/4 cup of orange juice, 1TBSP butter and 1 1/2 cups of powdered sugar. Fantastic. I highly recommend this recipe to anyone looking for something different for breakfast. Thanks so much for the recipe.

From: Chef #302159

On Mar 15, 2006

These were absolutely delicious! Everybody at work loved them. My local grocery store didn't have fresh or frozen cranberries so i substituted dried (craisins - 1/2 cup). Also, instead of scoring them, i cut them into triangles and baked them individually to give them some more texture around the edges. I then topped them with a glaze of powdered sugar, orange juice, and butter. YUM!

From: Pets'R'us

On Jul 6, 2006

Wonderful scones, we loved the tart flavor of the cranberries. They also keep moist for several days. I kept them in the fridge and re-heated them in the microwave for a short time.

From: Suzie_Q

On Feb 1, 2008

Wow! I will add one more great review for these scones! I had some fresh crnaberries leftover from Christmas baking and was looking for a recipe to use them in and stumbled upon this one. I am so glad I did! I soured skim milk with vinegar, but then realized I only had half a cup of milk, so substituted the remaining milk with 1/4 cup fat free vanilla yogurt and it was fine. I also used two egg whites in place of one whole egg as I always do since we have cholesterol problems in the house! I didn't butter the tops, but just dusted them with icing sugar and they looked so pretty, almost too good to eat! I baked mine for 20 mins, but probably should have let them bake a few minutes longer; nevertheless, they are still delicious! I will definitely be making these again and again. Thanks for the wonderful recipe!