Cranberry Orange Scones

"A must-have around the holidays, but nice to make all year round."
 
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photo by Judy from Hawaii photo by Judy from Hawaii
photo by Judy from Hawaii
photo by Teddys Mommy photo by Teddys Mommy
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
25mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • 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.
  • Stir in cranberries and orange peel.
  • In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
  • On a floured board, knead gently a few times, but not too much.
  • Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
  • Bake at 400 degrees F.
  • for 15-25 minutes or until light golden.
  • Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
  • Separate scones and serve warm.

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Reviews

  1. The flavor of these was excellent. I prefer my scones a little more dense and less cakey than this but overall very good. These weren't dry at all and went together easily.
     
  2. So easy and so good. Like another reviewer, I used sour cream instead of the buttermilk. It worked great! Most scones I have tried have been dry, but these are not. I plan to use this as the base recipe for all other scone variations.
     
  3. Okay, these were so good! My daughter made these for our family and they were so good. Next time I think we will try the Blueberry with Lemon zest, that sounds real good too. Thanks for posting, we will be making these again soon.<br/>Rachel Castle
     
  4. I made these for a breakfast tea I had for my friend and her assistant just returning from a trip. They were fabulous!! I tweaked the recipe a bit by adding an equal amount of sour cream instead of the buttermilk, as I was out of the buttermilk. They came out moist and delicious! Thanks Sue Lou for this great recipe...so easy and tasty! I give it five stars and will definitely make it again!!
     
  5. These are simple and fabulous! Thank you!! I doubled the batch...next time I will triple it :) I used blood oranges....and the icing turned pink...next time I will use regular ones :)
     
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Tweaks

  1. So easy and so good. Like another reviewer, I used sour cream instead of the buttermilk. It worked great! Most scones I have tried have been dry, but these are not. I plan to use this as the base recipe for all other scone variations.
     
  2. I made these for a breakfast tea I had for my friend and her assistant just returning from a trip. They were fabulous!! I tweaked the recipe a bit by adding an equal amount of sour cream instead of the buttermilk, as I was out of the buttermilk. They came out moist and delicious! Thanks Sue Lou for this great recipe...so easy and tasty! I give it five stars and will definitely make it again!!
     
  3. I literally just made a double batch of these...ok, so only 1 batch is left. They are so delicious. I doubled the recipe, only difference was I used half and half with 1 tbsp of lemon juice in place of the buttermilk. I did not double the glaze recipe, but there was more than enough for both batches. Next time I make them I will use dried blueberries in place of the cranberries and lemon zest in place of the orange...oh, the possibilities are endless!!
     
  4. I followed the recipe exactly, except that I used margarine instead of butter. These scones tasted FABULOUS!! The only problem I ran into was that after adding dry ingredients to mix, there was NO WAY that I could knead the dough! It was way to sticky. So, I just gave it a few extra mixes with the spoon and plopped it onto the pan in the shape of a patty. Although I couldn't cut it with a knife before baking (too sticky), they came out lightly browned, the glaze was perfect, and they tasted heavenly!! Next time I'll use regular butter. I think that may have been the problem. These are packed with flavor, not too high in fat, and have nutritious ingredients...definitely a "must-try" if you like the taste of cranberry and orange! Thanks, Sue L! ~Manda
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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