Cranberry Orange Scones Recipes

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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

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.

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

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

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

CRANBERRY ORANGE SCONES (BAREFOOT CONTESSA) INA GARTEN



Cranberry Orange Scones (Barefoot Contessa) Ina Garten image

Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.

Provided by cookiedog

Categories     Scones

Time 50m

Yield 14-16 scones, 14-16 serving(s)

Number Of Ingredients 16

4 cups all-purpose flour, plus
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 grated orange zest
3/4 lb 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 2 tablespoons milk
1/2 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
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.

Nutrition Facts : Calories 440.9, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 443.1, Carbohydrate 40.1, Fiber 1.4, Sugar 9.6, Protein 7

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

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.

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

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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LEMON SCONES RECIPE - SIMPLYRECIPES.COM
2022-06-25 Cranberry Orange Scones; Lemon Blueberry Scones; Ginger Scones; Savory Scones with Goat Cheese and Chives; Irish Scones; Save It Print Lemon Scones Prep Time 15 mins. Cook Time 20 mins. Chill Time 15 mins. Total Time 50 mins. Servings 8 servings. Yield 8 scones. Ingredients. For the lemon scones. Finely grated zest of 3 lemons. 1/2 cup (100 g) …
From simplyrecipes.com
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CRANBERRY ORANGE CREAM CHEESE SCONES - SEASONS AND SUPPERS
2022-02-24 Add the cubes of cold butter and cream cheese. Using your fingertips, rub the chunks into the flour mixture, until you have an even crumb, with pea-sized pieces of butter. 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.
From seasonsandsuppers.ca
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CRANBERRY ORANGE SOUR CREAM SCONES
2019-09-22 Preheat the oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside. In a medium-size mixing bowl use a whisk to sift together the flour, sugar baking powder, baking soda and salt. Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal.
From melissassouthernstylekitchen.com
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CRANBERRY ORANGE SCONES - TWO PEAS & THEIR POD
2021-12-20 Add the sugar mixture to the dry ingredients and whisk until combined. Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps. In a small bowl, whisk together 1 cup heavy cream, vanilla, and orange juice.
From twopeasandtheirpod.com
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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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CRANBERRY-ORANGE SCONES RECIPE | MYRECIPES
Add buttermilk, cranberries, and orange rind, stirring just until moist. Step 3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges.
From myrecipes.com
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CRANBERRY ORANGE SCONES - CONFESSIONS OF A BAKING QUEEN
2021-12-18 Preheat oven to 410F/210C. Line a baking tray with a liner or parchment paper. In a large bowl, mix together flour, baking powder, and sugar. Then, add your cold butter. Mix until the butter is just combined—as in, the mixture still looks …
From confessionsofabakingqueen.com
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CRANBERRY ORANGE BISCONIE COSTCO RECIPE: READY IN 45 MINUTES
2022-01-27 Preheat the oven to 375°F, or 190°C. Mix evenly all the sugar, baking powder, salt, and flour. It’s even better if you take the time to sift all of them into the bowl. Cut up the butter into smaller cubes. Mix in the orange peels and the butter.
From hotsalty.com
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CRANBERRY ORANGE SCONES - THE SEASONED MOM
2021-10-09 Arrange the wedges 2-inches apart on a parchment-lined baking sheet. Cover and chill for 15 minutes. Brush the tops of the scones with heavy cream. Bake in a 400°F oven for about 20 minutes, or until golden brown and cooked through. Make the glaze by whisking together the powdered sugar and orange juice.
From theseasonedmom.com
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HOLIDAY BRUNCH ORANGE CRANBERRY SCONES WITH CITRUS GLAZE - CTV
Directions. Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper. In a large bowl, whisk together the flour, salt, sugar, baking powder, and orange zest. Cut in the butter using a pastry cutter or by crumbling it into the dry ingredients with your fingers to make an uneven, pebbly mixture.
From more.ctv.ca
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COPYCAT STARBUCKS CRANBERRY ORANGE SCONES RECIPE
2022-05-26 Cut in butter with fork until butter is in pea-sized pieces. In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine. Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
From threesnackateers.com
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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
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LOW-SUGAR CRANBERRY ORANGE SCONES RECIPE — EAT THIS NOT THAT
2020-12-01 Place the scones on a baking sheet lined with parchment paper. Put the baking sheet of scones in the fridge for 15 minutes. After chilling, bake the scones for 18-20 minutes. Remove the scones to a cooling rack to cool (they may get darker on the bottom if you leave them on the pan).
From stage.eatthis.com
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CRANBERRY ORANGE SCONES - MY 100 YEAR OLD HOME
2019-01-28 Instructions. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl whisk together flour, sugar, baking powder and salt. Add the cold butter to the bowl and cut in with a pastry blender until the pieces of butter until the flour mixture resembles coarse meal.
From my100yearoldhome.com
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BEST CRANBERRY ORANGE SCONES RECIPES | FOOD NETWORK …
2015-03-22 Directions. Preheat the oven to 400ºF. 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 ...
From foodnetwork.ca
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Top Asked Questions

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.
Can you make cranberry scones ahead of time?
Best when made with fresh cranberries, fresh orange juice, and lots of pulp!" "The cranberry, orange, and walnut combination is perfect for Christmas morning," says recipe creator Jeannette. "These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture."
What is a cranberry orange scone made of?
These fruity cranberry orange scones are made with buttermilk for a tender, flaky texture. A zesty orange glaze gives them an extra boost of citrus flavor. Preheat the oven to 400 degrees F (200 degrees C).
How long does it take to make scones with cream?
Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired. Bake 15-17 min until golden (mine took 16 min). Remove scones from the hot baking sheet and let cool 15 min then whisk together 2/3 cup powdered sugar, 1 Tbsp freshly squeezed orange juice and a pinch of orange zest.

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