CRANBERRY ORANGE SCONES RECIPES RECIPES

Name: Cranberry Orange Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 scones.
Cuisine: Europe, British
Ingredients: 2 cups all-purpose flour; 10 teaspoons sugar, divided; 1 tablespoon grated orange zest; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon 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 tablespoon 2% milk; GLAZE (optional):; 1/2 cup confectioners' sugar; 1 tablespoon orange juice; ORANGE BUTTER:; 1/2 cup butter, softened; 2 to 3 tablespoons orange marmalade

CRANBERRY ORANGE SCONES RECIPE: HOW TO MAKE IT

Cranberry Orange Scones Recipe: How to Make It image

Moist and scrumptious, these scones come out perfect every time. I savor 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

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 10 scones.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange zest
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon 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 tablespoon 2% milk
GLAZE (optional):
1/2 cup confectioners' sugar
1 tablespoon orange juice
ORANGE BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade

Steps:

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.

Nutrition Facts : Calories 331 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 396mg sodium, CarbohydrateContent 43g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

CRANBERRY ORANGE SCONES RECIPE | INA GARTEN | FOOD NETW…

Cranberry Orange Scones Recipe | Ina Garten | Food Netw… image

Provided by Ina Garten

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 14 to 16 scones

Number Of Ingredients 12

Ingredients

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Steps:

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

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I’ve only become a lover of scones later on in my life. I never grew up with them.
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Total Time 34 minutes
Category breakfast, dessert

For the cranberry orange scones:Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.Cut the butter into 1/4 to 1/2 inch sized pieces, place it in a covered bowl, and let chill in the freezer for 5–10 minutes while mixing the dry ingredients.In a medium bowl, stir together flours, baking powder, baking soda, salt, brown sugar, cinnamon, and orange zest, breaking up any clumps of zest. With a rigid pastry blender or two knives, cut in the chilled butter until mixture resembles coarse meal with some pea-sized pieces. Make a well in the center, and then add buttermilk, orange juice, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in cranberries, just until barely combined. Try to work rather quickly, so the butter in the dough stays as cold as possible. If the dough gets too warm, the scones will lose their shape more easily in the oven and have a more relaxed appearance with less defined edges.Transfer dough to a lightly floured work surface. Working quickly, knead the dough gently two or three times to bring it all together. Do not over work the dough. Just make sure the dough is sticking together nicely. Pat dough into a 7-inch diameter circle and cut into 8 wedges. Transfer wedges to prepared baking sheet. Bake until scones are puffed and golden brown, about 14 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack to cool.For the orange nutmeg glaze:While scones are still just slightly warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add another teaspoon of freshly squeezed orange juice. Drizzle the orange nutmeg glaze over the scones using a spoon, as much as you desire. Allow icing to set completely, then serve.Note: Scones are best eaten on the day they are baked. To revive leftover scones' flaky texture the following day, preheat a baking stone to 300°F in the oven. Then place any number of scones on the stone and warm for 5–10 minutes. If you are planning to eat some of the scones the following day, wait to add glaze until after you have reheated them the next day.

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Moist and scrumptious, these scones come out perfect every time. I savor 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
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Breakfast, Brunch
Cuisine Europe, British
Calories 331 calories per serving

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.

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Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-21 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

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I’ve only become a lover of scones later on in my life. I never grew up with them.
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