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Cranberry Orange Scones
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Gluten-Free Soy-Free Corn-Free

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.

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substitute question 03/60/2020 03/01/2020
Could I substitute with the bread mix? If so what would be the amount?
We do not recommend substituting our baking mixes for one another. Each mix was formulated differently and each recipe is written for that particular mix.
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Amy M 01/21/2018 01/22/2018
One adjustment for people who do not like so much sugar. I did a heaping 1/4 cup cane sugar and it was much better. I don't like things so sweet. I also used fresh frozen cranberries because we had them on hand. Now it's the perfect scone.
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Joan Schraufek 12/355/2015 12/22/2015
I made these today for my two son in laws who are gluten intolerant. They came out wonderful. I glazed them with orange zest and juice glaze. They loved them and such a treat for Christmas..
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