Partridgeberry Orange Scones – Delicious citrus flavor and fragrance meet tart pops of partridgeberries or cranberries in these amazing brunch scones.
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did. Cranberries can be substituted for the partridegberries if they are unavailable.
Like this Partridgeberry Orange Scones recipe?
You’ll find dozens more great ideas like this in our Muffins, Scones and Tea Buns Category.
- 3 cups flour
- ¾ cup sugar
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup butter
- 1½ cups partridgeberries (or small cranberries)
- Zest of two oranges
- ½ cup orange juice
- 2 tsp vanilla extract
- ½ cup undiluted evaporated milk
- In a food processor, combine the flour, sugar, baking powder and salt.
- Cut in the butter until mixture resembles a fine meal. Remove to a large bowl and toss in the partridgeberries and orange zest. Make a well in the center of this mixture.
- Mix together the orange juice, vanilla extract and milk. Pour into the well and mix only enough to form a dough ball.
- Roll to 1 inch thickness and cut out scones in trianges or with a biscuit cutter and place on parchment lined baking sheet. Brush an egg wash (1 egg whisked with 1 tbsp water) over the tops and sprinkle surfaces with sugar.
- Bake at 375 degrees F for 25- 35 minutes or until golden brown. Baking time will vary depending on the size of your scones. This recipe makes 12 large scones.