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Partridgeberry Orange Scones

Partridgeberry Orange Scones. Delicious citrus flavour and fragrance meet tart pops of partridgeberries or cranberries in these amazing brunch scones. 

Partridgeberry Orange Scones

Partridgeberry Orange 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. You can also just rub the butter into the dry ingredients using your hands like Nan did.

Partridgeberries Lingonberries Depositphotos stock image

Partridgeberries or Lingonberries

Cranberries can be substituted for the partridgeberries if they are unavailable.

It was actually Cranberry Orange Muffins that gave me the idea for these scones. Since partridgeberries are like a more intensely flavoured cranberry I thought they would work really well.

Adding the partridgeberries to the scones

Adding the partridgeberries to the scones

I was right. The citrus flavour and aroma paired perfectly with the tart berries. I know my mom in articular would absolutely love these. I must remember the next time we do brunch.

Partridgeberry Orange Scones

Partridgeberry Orange Scones

For even more delicious ideas for scones, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest

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Partridgeberry Orange Scones

Partridgeberry Orange Scones

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Partridgeberry Orange Scones
Yield: 12 large scones or 18 smaller scones

Partridgeberry Orange Scones

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Delicious citrus flavor and fragrance meet tart pops of partridgberries or cranberries in these amazing brunch scones.


  • 3 cups flour
  • ¾ cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter
  • 1 1/2 cups partridgeberries, or small cranberries
  • Zest of two oranges
  • ½ cup orange juice
  • 2 tsp vanilla extract
  • ½ cup undiluted evaporated milk


  1. In a food processor, combine the flour, sugar, baking powder and salt.
  2. 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.
  3. Mix together the orange juice, vanilla extract and milk. Pour into the well and mix only enough to form a dough ball.
  4. 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.
  5. 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.

Nutrition Information



Serving Size

1 small scone

Amount Per Serving Calories 200Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 215mgCarbohydrates 29gFiber 1gSugar 11gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Thursday 21st of October 2021

Hi Barry. I will be using frozen berries should I thaw them or not.

Betty Duffett

Wednesday 22nd of May 2019

Mr. Parsons, I have tried several of your recipies and tonight I made your Partridgeberry and Orange scones for the first time; another one of your recipies that did not disappoint!! Absolutely PERFECT and simply DELICIOUS! My coworkers are in for a real treat with their morning coffee! Thank you for sharing.

Barry C. Parsons

Monday 27th of May 2019

Thanks so much Betty! Glad they were such a success.

Phyllis Fawcett

Tuesday 14th of August 2018

I would kill for partridgeberries right now. Will try this with cranberries but won’t be the same.

Marilyn Jacobs

Wednesday 10th of January 2018

No eggs in this recipe?

Barry C. Parsons

Tuesday 13th of March 2018


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