Cranberry Orange Scones
Recipe: #8567
March 11, 2013
Categories: Breads, Breakfast, Snacks, Cranberry, Orange, British, Irish, St Patricks Day Oven Bake, Vegetarian, Quick Breads, Flour, Scones, more
"Great for breakfast, brunch, packed into a lunch or enjoyed with coffee or espresso. Doubly good served with orange curd."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (83.5 g)
- Calories 243.6
- Total Fat - 7.1 g
- Saturated Fat - 1.5 g
- Cholesterol - 23 mg
- Sodium - 72.7 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 1.2 g
- Sugars - 22 g
- Protein - 3.7 g
- Calcium - 110.2 mg
- Iron - 0.6 mg
- Vitamin C - 3.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
Step 3
Stir in cranberries and orange peel.
Step 4
In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
Step 5
On a floured board, knead gently a few times, but not too much.
Step 6
Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
Step 7
Bake at 400 degrees F.
Step 8
For 15-25 minutes or until light golden.
Step 9
Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
Step 10
Separate scones and serve warm.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh orange zest and dried cranberries.
- If you don't have buttermilk, you can make a substitute by combining 1/2 cup of milk with 1 1/2 teaspoons of vinegar.
- Substitute coconut oil for butter to add a subtle sweetness and nutty flavor. This substitution also makes the scones dairy-free and vegan-friendly.
- Substitute dried cherries for dried cranberries to add a tart and sweet flavor to the scones. This substitution also adds a pop of color to the scones.
Lemon & Poppy Seed Scones Replace the orange rind with 2 teaspoons of lemon zest, and replace the cranberries with 1/2 cup of poppy seeds. Replace the orange juice in the glaze with lemon juice.
Orange Curd Tartlets: These tartlets provide the perfect balance of sweetness and tartness, with a light, buttery crust and creamy orange curd filling. They pair perfectly with the Cranberry Orange Scones for a delicious breakfast or brunch.
Maple Walnut French Toast: This classic breakfast dish is a delicious accompaniment to the Orange Curd Tartlets. The sweetness of the maple syrup and the crunchy walnuts add a delightful contrast to the tartness of the orange curd. Plus, it's easy to make and sure to be a hit with the whole family!
FAQ
Q: What is the best way to store leftover scones?
A: Store leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Q: How do I warm up frozen scones?
A: To warm up frozen scones, preheat the oven to 350°F and bake the scones for 10-15 minutes until warmed through. Alternatively, you can microwave them for 30-45 seconds.
1 Reviews
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Fun facts:
In the 17th century, scones were a popular treat among British aristocracy. Cranberry orange scones may have been served at the coronation of Queen Elizabeth II in 1953.
American singer-songwriter Taylor Swift is a big fan of cranberry orange scones - she has been known to order them on occasion when visiting her favorite coffee shop.