Cranberry Pomegranate Orange Scones Recipes

CRANBERRY ORANGE SCONES

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.

CRANBERRY ORANGE SCONES WITH ORANGE GLAZE

Steps:

• In a large bowl, combine flour, sugar, baking powder, and salt.
• Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.
• Add the cranberries and pomegranate seeds, stirring to combine. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once we add the wet ingredients.)
• In a small bowl, mix together eggs, cream, orange extract, and orange zest.
• Make a well in the center of the flour mixture, and pour the egg mixture into the well.
• Mix altogether until just combined.
• Turn dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball.
• Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about 3/4-inch thick.
• Brush the dough lightly with cream and sprinkle evenly with coarse sugar.
• Using a long knife, cut into 8 wedges.
• Carefully separate wedges on baking sheet, pulling them just slightly apart.
• Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.
• Remove from heat, and allow to cool on the pan while preparing glaze.
• In a small bowl, whisk together orange juice and powdered sugar.
• Drizzle over warm scones, and serve!

CRANBERRY-ORANGE SCONES

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.