Cranberry and orange scones

These lovely zesty scones are perfect served warm with butter for an afternoon treat.

Cakes and bakes
Dunwich Heath Orange & Cranberry Scone
  • Preparation time 15 minutes (prep. time)
  • Cooking time 15 minutes (cooking time)
  • Serves 16


  • 1kg self-raising flour
  • 250g unsalted butter
  • 100g caster sugar
  • 100g cranberries
  • medium eggs
  • 300ml milk
  • 100ml orange juice



  1. Pre-heat your oven to 150°c and lightly grease your baking sheet.
  2. Place the flour and butter in a mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add the cranberries and sugar. This recipe is quite tart, so if you have a sweet tooth add a bit more sugar.
  4. Beat the eggs and add to the mixture with the orange juice.
  5. Pour in half the milk and stir to combine the wet and dry ingredients.
  6. Add the remaining milk a little at a time until the mixture comes together and forms a dough.
  7. Turn out onto a lightly floured surface and roll out to approximately 4cm deep.
  8. Cut out circles using a 7cm/2¾ inch fluted biscuit cutter and transfer the scones to the baking sheet.
  9. Push the remaining dough trimmings together and re-roll until all the dough is used.
  10. Bake for 10–15 minutes until well risen and golden brown. Remember oven times can vary.
  11. Serve warm with butter and enjoy!