Cranberry Currant Orange Scones

Cranberry Currant Orange Scones

Serve these scones warm with whipped sweet butter and jam.


8 scones


  • 1 1/2 cups all-purpose flour
  • 1/3 cup old-fashioned oats, pulsed in a food processor to coarse crumbs
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup Florida Crystals® Demerara Cane Sugar , divided
  • 1/2 cup (1 stick) butter, chopped into small pieces and chilled until ready to use
  • 1/3 cup dried cranberries
  • 1/4 cup dried currants
  • 1 teaspoon fresh orange zest, finely grated
  • 1/2 cup non-fat, plain Greek yogurt


Preheat oven to 400°F. Line a baking sheet with parchment paper. If using a scone pan, grease each cavity well with butter or pan spray oil.

In a medium bowl, blend flour, oats, baking powder, baking soda, salt and 1/4 cup sugar.

Using a pastry blender or two knives, cut the butter into the flour mixture until the butter pieces are the size of small peas. Stir in dried fruit and orange zest.

Stir in yogurt and form mixture into a stiff dough in the bowl.

Turn dough out onto parchment paper. Using floured hands, if dough is sticky, pat dough out into a 3/4-inch thick round (about 8 inches in diameter). Use a pizza cutter or knife to cut the free-form piece into 8 wedges. If using a scone pan, scale pieces of dough to about 40 g. each and place in molds. If using a biscuit cutter, cut dough with cutter and place 1 inch apart on parchment paper.

Use remaining sugar to dust the tops of the scones.

Bake 18 to 20 minutes or until tops are golden brown. Cool slightly. Serve warm.