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Cranberry Orange Scones

Tessa Arias · handletheheat.com · 2025 · 16 scones

Against 660 scone recipes

More salt than 92% of recipes and more butter than 75%.

See how all 660 scone recipes compare →

Get the method at handletheheat.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 660 scone recipes, per 100 g of flour.

  • More salt than 92% of recipes: 1.6% of the flour weight against the typical recipe's 0.8%, about twice as much.
  • More butter than 75% of recipes: 45% of the flour weight against the typical recipe's 33%.
Butter: 45%, 76th percentileLiquid: 64%, 73rd percentileSugar: 17%, 42nd percentileEgg: 13%, 44th percentileLeavening: 4.4%, 50th percentileSalt: 1.6%, 94th percentileButterLiquidSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 1 1/2 sticks (170 grams) unsalted butter, ( cold)170 g
  • 1/3 cup (66 grams) granulated sugar66 g
  • 1 tablespoon freshly grated orange zest*≈ 6 g
  • 3 cups (381 grams) all-purpose flour381 g
  • 1 tablespoon baking powder≈ 14 g
  • 1 teaspoon salt≈ 6 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1 cup (240 grams) buttermilk240 g
  • 1 large egg≈ 50 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 cup (110 grams) fresh or frozen cranberries**110 g
  • 1 teaspoon water≈ 4.9 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Sparkling sugar, for topping, optionaln/a
  • 1 1/2 cups (188 grams) powdered sugar188 g
  • 2 ½ tablespoons orange juice≈ 37 g
  • 2 tablespoons (28 grams) unsalted butter, (melted)28 g
  • 1 teaspoon freshly grated orange zest*≈ 2 g

flour 381 gbatter 1055 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.

  • Butter45% · 76th percentile
  • Liquid64% · 73rd percentile
  • Sugar17% · 42nd percentile
  • Egg13% · 44th percentile
  • Leavening4.4% · 50th percentile
  • Salt1.6% · 94th percentile

Oven

Temperature
400°F / 205°C
median 400°F
Time
30 minutes
median 16 minutes

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