Fresh Cranberry Orange Scones Recipe Recipes Recipe Cards

ORANGE CRANBERRY SCONES

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.

CRANBERRY ORANGE SCONES

Steps:

• 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 pretty dry but there are not large chunks of butter.
• Set a medium bowl on a scale, add your eggs, and add enough milk to make 10oz. You may not need all 10oz of liquid for the batter. Every batter is a little different.
• Add half of the milk and egg mixture to the dry ingredients, mixing gently. Continue to add until you have a cohesive scone batter; you want your scone batter to be pretty dry so it holds its shape. Add in the orange zest and cranberries. Then, on a large clean surface or large liner, sprinkle some flour and add your scone batter. Knead a few times, then roll out to about 1 inch thick. Use a 2.5-inch cutter to make your individual scones. Combine scraps to form another 1-inch piece to cut more 2.5 inch scones out. Be careful not to overwork the dough.
• Place 8 scones to a baking tray, and brush the tops with an egg wash (I just use the leftover milk and egg mixture). Store the scones in the fridge until the oven is heated. Bake for 9 minutes, then rotate the pan and bake for another 8-10 minutes. You want golden brown scones, so keep an eye on the oven.
• Let them cool on the pan for 5 minutes before transferring to a wire rack. Best served the day of; store in an air-tight container.
• To make glaze whisk together powdered sugar and orange juice then use a spoon to drizzle on top of the cooled scones.

CRANBERRY ORANGE WHEAT SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
• Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.