Orange Cranberry Scones with Oats

Susan Feliciano


I wanted to bake scones to celebrate April 6, Tartan Plaid Day. I thought I had a box of scone mix in the pantry, but No! So I whipped these up from scratch that morning to take to work. I baked them in a mini-scone pan by Nordic Ware, but a muffin pan or cookie sheet will also work. The orange rind and cranberries were a hit combination.

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about 12 scones
15 Min
25 Min


1 1/3 c
bisquick baking mix
1/3 c
self-rising flour
1/3 c
quick oats
1/3 c
1 tsp
baking powder
1/2 tsp
2 Tbsp
soft butter
1 small
orange, zest grated (about 1 tablespoon)
1/2 c
dried cranberries
egg, beaten with...
enough milk to make 1/2 cup
1/2 tsp
orange flavoring

How to Make Orange Cranberry Scones with Oats


  • 1Preheat oven to 375° and grease a 12-cup scone pan or muffin pan. Or make drop scones like drop biscuits.
  • 2Stir together all dry ingredients until well blended. Cut in butter until crumbly, then stir in orange rind and cranberries.
  • 3Beat egg well in measuring cup, and add milk to make 1/2 cup. Stir in flavoring.
  • 4Combine wet and dry ingredients and stir until it forms a soft dough. Add a tablespoon or two of milk if necessary to get the soft dough consistency.
  • 5Drop by heaping spoonfuls into a scone pan, a small-well muffin pan, or just onto a greased cookie sheet like drop biscuits.
    Bake 20-23 minutes. Cool 10 minutes before serving.
  • 6Scones may also be drizzled with a thin butter-cream icing:
    Stir together a tablespoon of melted butter, 1 1/2 tablespoons cream, and 1/2 teaspoon vanilla flavoring. Blend in about 1 cup powdered sugar and stir until smooth. Drizzle over warm scones and cool until glaze hardens.

Printable Recipe Card

About Orange Cranberry Scones with Oats

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: Scottish