Cranberry Orange Scones

Scones with a traditional taste and the ease of a drop scone? Once you try them, you’ll be making them every weekend!


    Yield: Eight 3 to 4-inch triangle scones or about ten 3½ to 4-inch drop scones

    • 2⅓ cups (327 g) Pamela's Baking & Pancake Mix
    • ⅓ cup + 1 tablespoon sugar
    • 1 teaspoon baking powder
    • ¼ cup (4 tablespoons) butter, cut in small dice, chilled
    • ⅓ cup milk
    • 1 egg, large, beaten
    • ½ cup dried cranberries
    • 1 tablespoon finely chopped orange zest (optional)

    Preheat oven to 375°. Lightly grease a baking sheet or line it with parchment paper.

    Whisk together Baking & Pancake Mix, sugar, and baking powder. Cut butter into dry ingredients, using two knives, pastry blender, or electric stand mixer with paddle attachment, until mixture resembles coarse crumbs. Add milk, egg, cranberries, and orange zest, if using, and mix until just combined. Dough will be thick.

    To make triangle scones: Turn dough out onto baking sheet and pat it into a 6- to 8-inch circle, about 1½-inches thick. Cut circle into quarters, then cut those quarters in half, to make 8 triangle-shaped pieces. Separate the pieces about an inch apart before baking.

    To make drop scones: Scoop or drop about ¼ cup of dough per scone onto baking sheet and pat into balls.

    To bake: Bake for 14 to 17 minutes until just starting to brown on the edges.

    Variation: Replace cranberries with dried currants.

    © Pamela's Products, Inc.

Customer Reviews

Based on 8 reviews
Beverly Fournier
Scone heaven

This was pure serendipity! I have recently gone GF and I've been so skeptical of baking like this due to other items not turning out, but these were SO good - moist and flavorful. I may color outside the lines next time and experiment with blueberries and lemon zest. Has anyone done that?

Joan H.

This is a go to” in our house. We have made these with and without the orange zest, as mini scones and full-sized ones. Never been disappointed!


Super yummy an A+ from me!


These were amazing. I personally would use a little less milk and we doubled the amount of dried cranberries. We'll do these often.


For a gluten free baked good, this one is a winner. I substituted diced pruned and pecans for cranberries. My kids even loved them--they usually won't eat the gluten free. The orange zest really makes a difference