Cranberry Orange Scones & Memories of Vermont

Posted on October 25, 2016

Hello, Friends! It has been a while. A little over a year, actually, since I’ve stopped by here and shared a little bit of my world with you! It has been a busy year, to say the least, but I’ve missed blogging and thought it was about time I got back into it. I have been focusing on growing my socials like Instagram with the help of Nitreo which should in turn help my blog prosper. I made these Cranberry Orange Scones last week, and thought they would be the perfect thing to share with you today! If you’re a scone lover, you will love these! I’ve tried so many different scone recipes, and I love the consistency of these. They are soft and buttery on the inside, bursting with fresh flavor from the tangy cranberries and fresh orange juice and zest. They’re the perfect fall treat with a hot cup of tea or coffee on a cozy afternoon! The recipe is from The Vermont Country Store Cookbook, which was created by the family that owns this traditional New England general store. My husband and I spent a couple days in Vermont over the holidays last year, and fell in love with the area instantly! We’ve loved every single recipe from the cookbook so far and opening it always brings back memories of the cold, snowy days we spent up there; driving on remote snow covered country roads, walking through quaint little towns filled with New England charm, eating the sharpest cheddar cheese and every meal involving maple syrup in some form or another! On our way to the little Bed & Breakfast we were staying at, we stopped for dinner and at the end of our meal we ordered the richest, most decadent bread pudding I have ever had, that was drowned in a thick pool of maple syrup. Since it was late and the roads were getting pretty icy, we took it to go, and within about two minutes I managed to spill the maple syrup all over the front seat of the car… needless to say, it was a sticky mess for the rest of the trip. A sweet smelling sticky mess, thanks to which the smell of maple syrup will always remind me of Vermont and that perfect snowy Christmas! Sometimes the worst messes turn into the best memories… But back to the scones!

*Makes 6 scones*
(Recipe adapted from The Vermont Country Store Cookbook)


2 cups all-purpose flour
1/2 cup granulated sugar (plus extra for sprinkling scones)
1/2 tsp salt
1 TBS baking powder
3/4 of a stick of unsalted butter, cold (6 TBS)
1 cup fresh cranberries
1/2 TBS fresh grated orange zest
1/4 cup fresh orange juice
1/4 cup heavy cream
1 egg
A couple TBS of milk for brushing tops of scones

Cranberry Orange Scones


  1. First, mix together the flour, sugar, salt and baking powder (I did this in my electric mixer bowl). Next, cut your butter into small pieces (make sure the butter is very cold!) and mix it with the flour mixture until it resembles coarse crumbs. (*Note – the original recipe says to grate frozen butter into the flour mixture, but I found this to work just as well.)
  2. Using a wooden spoon, gently stir in the fresh cranberries and the grated orange zest. In another smaller bowl, whisk together the egg, heavy cream and orange juice, then pour it into the flour mixture while gently stirring just until a dough forms.
  3. Preheat your oven to 425 deg F and line two baking sheets with parchment paper.
  4. Turn the dough out onto a lightly floured surface and form into a rectangle about 2 inches high. With a knife, cut the dough into 6 equal sized triangle shaped scones.
  5. Place the scones on the parchment paper lined baking sheets leaving enough room in between them, as they will definitely rise and get bigger as they bake! Pat the scones down just a little, and brush the tops with a little bit of milk and sprinkle generously with sugar. Bake the scones for about 18 – 20 minutes, until they are lightly browned on top and around the edges (watch them carefully the last couple of minutes so they don’t burn!) Once baked, let them cool for a couple minutes before eating!

*Note: The original recipe is for 12 scones, so simply double this recipe if you want to make 12! They are definitely best eaten fresh and preferably the same day as you baked them (which won’t be hard to do, trust me!) but you can definitely store them in an airtight container and they will be good for a day or two!

Thank you so much for stopping by A Homemade Living today! I promise I’ll be back again soon! I hope you have a great rest of your day, and that you’re enjoying some beautiful fall weather wherever you are!

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