Zesty Orange Cranberry Scones

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orange scone (1 of 2)
Nothing complements cranberry quite like the fresh zest of an orange. These scones are perfect when served warm, with marmalade and a spot of tea.


    340 gm / 1½ cup Mirage Margarine, cold
    130 gm / ½ cup Dark brown sugar
    1 Eggs, large
    10 ml / 2 tsp Vanilla extract
    500 gm / 4 cups All-purpose flour
    8 gm / 1 tbsp Baking powder
    2 gm / ½ tsp Baking soda
    2 gm / ½ tsp Salt
    250 ml / 1 cup Buttermilk, have extra for brushing
    2 gm / 2 tsp Orange Zest
    180 gm / 1 cup Dried Cranberries, Chopped
    Granulated sugar for dusting


  1. Pre-heat the oven to 350°F(175°C).
  2. In a large bowl combine the flour, brown sugar, baking powder, baking soda, cranberries, orange zest and salt.
  3. Mixing dry

  4. Using your finger tips, rub the Mirage Margarine into the flour mixture until it is the size of small peas.
  5. scone re-edit (1 of 7)

  6. Chill the dough in the refrigerator for 20 minutes.
  7. In a measuring cup, combine the buttermilk, egg and vanilla extract and whisk them together with a fork.
  8. Remove the dry ingredients from the refrigerator and pour in the liquid. Gently knead the dough with your hands until it starts to come together.
  9. Move the dough to a floured surface and use your hands to shape the dough into a large square about 3cm in height.
  10. scone re-edit (2 of 7)

  11. Cut the square into 12 smaller squares. Brush the tops with a little extra buttermilk, and sprinkle with granulated sugar.
  12. Transfer the scones to a baking tray lined with parchment, with about 3cm of space in between each scone.
  13. Bake for 25-30 minutes (rotating the tray part way through baking), until the scones are golden brown.
  14. Remove from the oven and transfer to a resting rack to cool slightly. Enjoy these while they’re still warm.

orange scone (2 of 2)

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