Cranberry Orange Cornmeal Scones

Aside from the great, local produce, the Union Square Greenmarket also has delicious bread and baked goods stands. One of my favorite stands is Our Daily Bread. I love scones and they have some great ones. Scones are one of my favorite breakfast/brunch baked goods. Its buttery flavor and crumbly texture pair well with a cup of tea or coffee. My favorite scone from Our Daily Bread is their cranberry cornmeal scone. I made my own version of this scone for a weekend brunch I hosted.

But brunch? Did I wake up hours in advance to prepare all this freshly baked goodness? Definitely not. I try to prepare what I can ahead of time. Here are the components of my brunch and how I usually prepare them:

Fruit: I usually make a fruit salad or offer a bowl of fruit – like strawberries or grapes. This is quick and easy to prepare the morning of.

Baked Good: This is usually a muffin, scone, or some type of quick bread, like banana bread. This can be made the night before and kept moist wrapped in saran wrap.

Entree: This is made the morning of. However, if I am serving Belgian waffels or pancakes, the batter can be made the day before.

Side: This I make the  morning of. It’s usually something like sausages, which is quick to prepare, or home fries, which I bake – put it in the oven and it’s done in about 20 minutes. Quick and simple.

For the baked good, I make it right before I got to bed the night before. I let it cool, put it on a plate, and cover it tightly with saran wrap so it stays moist for the next morning. I tried one of these scones right when it came out and also the next morning – they both tasted great!


  1. Move oven rack so that the scones will bake in the top third of the oven.
  2. Preheat oven to 450F.
  3. In a large bowl, mix the flour, cornmeal, baking powder, salt and sugar.
  4. Add the butter pieces.
  5. Using a pastry cutter, or two dinner knives, or food processor, cut butter pieces into the flour mixture. You want to achieve a crumbly consistency.
  6. Mix in cranberries and orange zest.
  7. With a fork, stir in the egg and buttermilk. You want the dough to become just moistened. Don’t over-mix.
  8. Dust a clean surface with some flour, form the dough into a soft ball and pat into a large round, about 1/3″ thick.
  9. If the dough becomes too soft to handle because of the butter, refrigerate it for about 5 minutes.
  10. Using a round cookie cutter or cup, cut out circles about 2 1/2″ in diameter.
  11. Gather the dough scraps together, pat into a large round and repeat cutting out circles.
  12. Place the scones onto a cookie sheet, either greased or lined with foil or parchment paper.
  13. Bake for 12 – 15 minutes.

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