Orange & Cranberry Scones recipe


  • 100g dried cranberries
  • 1 orange, zested and juiced
  • 400g self-raising flour
  • 100g butter
  • 80g caster sugar
  • 1 egg
  • 100ml milk
  • 250ml double cream
  • 2 tbsp icing sugar
  • 300g strawberries, hulled and thickly sliced


Calories columnFat columnSaturates columnSugars columnSalt column
745 per serving
37% %GDA
39g per serving
56% %GDA
24g per serving
120% %GDA
36g per serving
40% %GDA
1.00g per serving
17% %GDA


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7.

  2. Tip the cranberries into a small bowl then zest the orange over the top and squeeze the juice in. Stir well then set aside for 10 minutes.

  3. Meanwhile, tip the flour into a large bowl, add the butter and rub together with the tips of your fingers until fine breadcrumbs form.

  4. Stir in the caster sugar then add the egg, milk, soaked cranberries and any remaining juice and mix really well into a thick soft dough.

  5. Tip out onto a floured work surface and pat into a 4cm thick rectangle, then stamp out 4 x 7.5cm rounds and transfer to a non-stick baking sheet. Gently pull together any remaining dough and pat out once more, then cut the remaining dough into 2 more rounds.

  6. Bake in the oven for 12-15 minutes until golden brown and risen.

  7. While the scones bake, pour the cream and icing sugar into a bowl and whisk until soft peaks form.

  8. Remove the scones from the oven and allow to cool for 5 minutes before serving with the cream and strawberries.