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Cranberry Cornmeal Orange Scones

Tangy cranberries and tons of orange flavor take these rustic cranberry cornmeal orange scones to the next level! Easy to make for holiday brunch and SO pretty on a brunch table!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 scones
Calories 357kcal


  • 2-1/2 cups white whole wheat flour
  • 3/4 cup yellow cornmeal
  • 2/3 cup cane sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold butter, shredded on a box grater and frozen
  • 1/2 cup half and half
  • 1 large egg
  • 1/4 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries, halved
  • Melted butter and granulated sugar for topping


  • Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in frozen butter chunks until crumbly.
  • In a small bowl, whisk half and half, egg, orange juice, zest, and vanilla extract. Pour over flour mixture and fold with a spatula until a shaggy dough forms. Gently knead in cranberries.
  • Turn dough onto a floured surface and pat into a 1-in thick circle. Using a 1-in biscuit cutter, cut out scones, rerolling dough as necessary. Place scones 1-in apart on prepared baking sheet.
  • Brush scones with melted butter and sprinkle with sugar. Bake scones at 375F 15-18 minutes, turning pan once halfway through baking. Let scones cool 5 minutes, then transfer to a wire cooling rack. Serve warm and enjoy!


Serving: 1scone | Calories: 357kcal | Carbohydrates: 51.1g | Protein: 6.4g | Fat: 14.9g | Saturated Fat: 8.6g | Cholesterol: 59mg | Sodium: 1039mg | Potassium: 1069mg | Fiber: 4.5g | Sugar: 19.2g | Calcium: 84mg | Iron: 2mg