Cranberry And Orange Scones Recipes

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CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 8

Number Of Ingredients 9

1 1/2 cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
  • With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
  • Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
  • Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. -Karen McBride, Indianapolis, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 10 scones.

Number Of Ingredients 18

2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange zest
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 large egg, room temperature
1 tablespoon 2% milk
GLAZE (optional):
1/2 cup confectioners' sugar
1 tablespoon orange juice
ORANGE BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade

Steps:

  • In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

Nutrition Facts : Calories 331 calories, Fat 17g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 396mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE CRANBERRY SCONES



Orange Cranberry Scones image

I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter.

Provided by Taste of Home

Time 35m

Yield 16 scones.

Number Of Ingredients 12

1-1/2 cups butter, softened
1/2 cup fresh or frozen cranberries
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange zest
SCONES:
2-1/2 cups all-purpose flour
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk

Steps:

  • In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange zest; mix well. Cover and refrigerate for at least 1 hour. , Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. , Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

Nutrition Facts : Calories 342 calories, Fat 26g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 375mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!

Provided by Ina Garten

Time 55m

Yield 14 to 16 scones

Number Of Ingredients 12

4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 teaspoons grated orange zest (2 oranges)
3/4 pound (3 sticks) cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup (1/2 pint) cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water, for egg wash
1/2 cup plus 2 tablespoons confectioners' sugar
4 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
  • Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
  • Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

These moist, tender, and flavorful cranberry-orange scones are a great start to the day!

Provided by Michelle Hoile

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups unbleached all-purpose flour
½ cup cold, unsalted butter, cut into pieces
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 large orange, zested and juiced, divided
1 cup dried cranberries, or more to taste
1 cup buttermilk
1 cup powdered sugar, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
  • Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
  • Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 41.8 g, Cholesterol 21.2 mg, Fat 8.1 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 338.7 mg, Sugar 23.4 g

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Provided by Ina Garten

Time 55m

Yield 14 to 16 scones

Number Of Ingredients 12

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

CRANBERRY AND ORANGE SCONES



Cranberry and Orange scones image

Truly tasty scones and a truly special basic that you can make your own.

Provided by blulou

Time 25m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Heat oven 200C/fan 180C/gas 6. Grease a large baking sheet.
  • Mix the sugar with the flour, then rub in the butter till mix resembles fine breadcrumbs.
  • Toss the cranberries and zest together with a small amount of flour and stir into the mix.
  • Make a well in the centre and tip in the yoghurt. Mix to form a soft dough then knead on floured surface briefly.
  • Press or roll out the dough to a thickness of 2cm then cut into scones using a cutter. Dip the cutter briefly into flour to stop the dough sticking, then place on the baking sheet.
  • Mix one beaten egg with a splash of water to make an egg wash or just use milk alone, then brush the tops of the scones. Be careful not to let run over sides as this affects the scones rising. Sprinkly over the demerara sugar.
  • Bake in the centre of the over for about 15mins until golden brown and well risen. Leave to cool then serve spread with butter.
  • TIP - you can change the flavour to any you prefer, if you want plain for serving with jam and cream, leave out fruit and add 1 tsp vanilla extract. Lemon zest and raisins are also very good.

MOIST CRANBERRY ORANGE SCONES



Moist Cranberry Orange Scones image

Make and share this Moist Cranberry Orange Scones recipe from Food.com.

Provided by TaterBug

Categories     Scones

Time 45m

Yield 14 serving(s)

Number Of Ingredients 14

4 cups all-purpose flour
1/4 cup all-purpose flour
1/4 cup sugar, plus additional
sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon orange zest (grated)
3/4 lb butter (diced and chilled)
4 extra-large eggs, lightly beaten
1 cup buttermilk
1 cup dried cranberries
1/2 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
4 teaspoons orange juice

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and buttermilk and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Nutrition Facts : Calories 384, Fat 21.9, SaturatedFat 13.2, Cholesterol 123.1, Sodium 587.4, Carbohydrate 40.5, Fiber 1.4, Sugar 10.4, Protein 6.8

CRANBERRY-ORANGE SCONES



Cranberry-Orange Scones image

A quick and easy Cranberry-Orange Scones recipe

Categories     Bread     Milk/Cream     Citrus     Fruit     Breakfast     Bake     Vegetarian     Kid-Friendly     Cranberry     Orange     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 9

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk

Steps:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

CRANBERRY ORANGE SCONES



Cranberry Orange Scones image

Sweet orange and tart cranberry make the perfect flavor combo in these golden brown scones.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 27m

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 orange, zested
6 tablespoons unsalted butter, chilled
⅔ cup Original Unsweetened Almond Breeze Almondmilk
1 orange, juiced
1 cup fresh or frozen cranberries

Steps:

  • Preheat oven to 425 degrees F.
  • In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
  • On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 34.1 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 284.1 mg, Sugar 7.9 g

ORANGE CRANBERRY SCONES RECIPE BY TASTY



Orange Cranberry Scones Recipe by Tasty image

Here's what you need: dried cranberries, boiling water, all purpose flour, granulated sugar, baking powder, Private Selection® Salted French Butter, large eggs, heavy cream, vanilla extract, orange zest, large egg, cream, powdered sugar, orange, orange juice

Provided by Tasty

Categories     Desserts

Yield 8 servings

Number Of Ingredients 15

1 cup dried cranberries
boiling water, for soaking cranberries
2 ½ cups all purpose flour, plus more for dusting
⅓ cup granulated sugar
2 ½ teaspoons baking powder
8 tablespoons Private Selection® Salted French Butter, cubed and chilled
2 large eggs
½ cup heavy cream, plus 2 tablespoons, cold
1 teaspoon vanilla extract
1 tablespoon orange zest
1 large egg
1 tablespoon cream
¾ cup powdered sugar
1 orange, zested
2 tablespoons orange juice

Steps:

  • Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
  • In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
  • In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
  • Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
  • Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
  • Preheat the oven to 400°F (200°C)
  • Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
  • Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
  • Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
  • Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
  • Enjoy!

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From therecipecritic.com


ORANGE CRANBERRY SCONES - BAKING A MOMENT
2018-11-13 Preheat the oven to 375 degrees F and line a baking sheet with parchment. Place the flour, sugar, orange zest, baking powder, and salt in the bowl of a food processor, and pulse to combine. Cut the butter into pieces, and add to the food processor. Pulse the food processor until the mixture resembles coarse crumbs.
From bakingamoment.com


CRANBERRY ORANGE SCONES - THE SEASONED MOM
2021-10-09 Whisk together the cream, egg and orange zest. Gradually add the wet ingredients to the flour mixture, pulsing just until the dough comes together. Gently fold in the cranberries. Pat the dough into a circle that's 1-inch thick. Slice into 8 wedges. Arrange the wedges 2-inches apart on a parchment-lined baking sheet. Cover and chill for 15 minutes.
From theseasonedmom.com


CRANBERRY ORANGE SCONES - MOM ON TIMEOUT
2020-11-08 Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat and set aside. In a large bowl, whisk together flour sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
From momontimeout.com


CRANBERRY ORANGE CREAM CHEESE SCONES - SEASONS AND SUPPERS
2022-02-24 Add the cranberries and orange zest and stir in. Add the cream and stir, adding additional cream, as needed, until the dry mixture is evenly moistened. Knead a bit in the bowl. Remove the dough to a plastic-wrap lined 8-inch round …
From seasonsandsuppers.ca


CRANBERRY ORANGE SCONES {WITH ORANGE GLAZE} - CAKEWHIZ
2019-12-13 Mix dry ingredients – Whisk together flour, baking powder, and sugar. Crumble butter – Use a pastry cutter to mix the butter roughly into the flour mixture until it becomes crumbly. Add cranberries – Just stir them in until just combined. Add wet ingredients – Separately, mix together egg, half and half, and orange zest.
From cakewhiz.com


SUPER MOIST CRANBERRY ORANGE SCONES - SIZZLING EATS
2022-01-08 1 cup Cape Cod Select Cranberries defrosted, and rough chopped 2 teaspoons orange zest Glaze 1 cup confectionary sugar 2 tablespoons fresh orange juice Instructions Pre-heat oven to 425° F. and line a large baking sheet with parchment paper. Be sure to parchment paper is safe up to this temperature.
From sizzlingeats.com


CRANBERRY ORANGE SCONES (VIDEO) - VALENTINA'S CORNER
2020-11-24 Transfer the scones onto baking sheet. Melt reserved 1 Tbsp of butter and brush the top of scones, then top with coarse sugar. Bake scones 16-18 minutes, until tops are golden. Meanwhile, whisk the powdered sugar and orange juice for the glaze. Allow scones to cool before drizzling with the glaze.
From valentinascorner.com


CRANBERRY ORANGE CREAM SCONES - STEP BY STEP PHOTOS - BUDGET …
2018-12-13 In a large bowl, combine 1.25 cups all-purpose flour, 1/4 cup powdered sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/3 cup dried cranberries. Stir about 1/2 tsp orange zest and 1/2 tsp vanilla extract into 1 cup heavy whipping cream, then pour the cream into the bowl of …
From budgetbytes.com


CRANBERRY ORANGE SCONES – IF YOU GIVE A BLONDE A KITCHEN
2019-11-09 Instructions. Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside. In a food processor, whisk together (or pulse a couple times) flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and pulse until a crumbly mixture appears, about 30-60 seconds.
From ifyougiveablondeakitchen.com


CRANBERRY ORANGE SCONES - RECIPEGIRL.COM
2014-11-01 Use a pastry blender to cut the butter into the flour mixture until it becomes a course crumb texture (use two knives or a pastry blender). Stir in the cranberries, nuts and orange zest. Add the buttermilk and mix with a fork until moistened. Gather the dough into a ball and place on a floured board. Roll or pat into a circle ¾-inch thick.
From recipegirl.com


CRANBERRY ORANGE SCONES - CAROLINE'S COOKING
2019-11-06 Preheat the oven to 400F/200C. Mix together the flour, baking powder and salt. (Either do this in a bowl or food processor, if using for rest of mixing.) Add the butter in chunks and cut in, if mixing by hand, or pulse to breadcrumb texture if using food processor. Add the sugar, cream, egg and orange zest.
From carolinescooking.com


RECIPE FOR DRIED CRANBERRY SCONES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CRANBERRY ORANGE SCONES - SPEND WITH PENNIES
2019-09-16 Preheat oven to 400°F. Combine dry ingredients in a bowl and using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries and make a well in center. Set aside. Combine eggs, whipping cream, and orange zest. Add egg mixture into well in flour mixture.
From spendwithpennies.com


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Top Asked Questions

How do you make a scone with cranberries?
Dried cranberries and orange are great flavor partners. The sweet cranberries bake up juicy and plump, while the orange adds brightness to both the dough and the glaze. These scones require no special equipment beyond a box grater, meaning scone-making can happen quickly when the craving hits. Mix the zest with sugar.
How do you make orange scone with zest?
The idea for the orange flavoring and glaze is based on Ina Garten’s Cranberry Orange Scones. Preheat oven to 400˚F. Line a large baking sheet with parchment paper. 1. In a large bowl, stir together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, 1/4 tsp salt and 1/2 Tbsp grated orange zest.
What are the best scones to have with coffee?
Tender and flaky with tart cranberries in every bite, these Cranberry Orange Scones are the best fall scones you'll ever have. They're perfect for enjoying with a cup of coffee on a chilly morning! In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest together.
How to make scones from Scone dough?
Make the scones In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and orange zest together. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. Transfer the dough to a lightly floured surface and gently knead four or five times. Pat the dough into a 7-inch round circle.

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