Cranberry Orange Scones
8
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #8567
March 11, 2013
Categories: Breads, Breakfast, Snacks, Fruit, Cranberry, Orange, British, Irish, North American, Add it in the lunch box, Budget-Friendly, Fall/Autumn, St. Patrick's day, Winter, Oven Bake, Vegetarian, Quick Breads, Flour more
"Great for breakfast, brunch, packed into a lunch or enjoyed with coffee or espresso. Doubly good served with orange curd."
Original recipe yields 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 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 & Variations
No special items needed.
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