Cranberry Orange Scones
“Moist and scrumptious, these scones come out perfect every time. I savour 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
| Servings | Prep Time | Cook Time |
| 10scones | 20minutes | 15minutes |
| Servings | Prep Time |
| 10scones | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 2 cups all-purpose flour
- 10 tsp sugar divided
- 1 tbsp grated orange zest
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp 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 tbsp 2% milk
- GLAZE (optional):
- 1/2 cup confectioner's sugar
- 1 tbsp orange juice
- ORANGE BUTTER:
- 1/2 cup butter softened
- 2 to 3 tbsp orange marmalade
Portions: scones
Units:
|
Ingredients
Portions: scones
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 scone: 331 calories, 17g fat (10g saturated fat), 65mg cholesterol, 396mg sodium, 43g carbohydrate (22g sugars, 1g fibre), 4g protein.
