RJ Hallstrom's Note:
Fresh, warm, buttery "biscuits" with dried cranberries, drizzled with a little bit of a sweet orange glaze. My kids and grandkids (and I) loved 'em! Took a couple of different scone recipes and modified as I went along.
My Private Note
Units: US | Metric
- 2 1/4 cups self-rising flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/3 cup butter
- 1 cup dried cranberries, sweetened
- 1/2 cup half-and-half cream
- 1 egg, slightly beaten
- 1Mix dry ingredients in a large mixing bowl.
- 2Cut in softened butter and mix until small crumbles form.
- 3Add cranberries and mix well.
- 4Add cream and egg and mix until dry ingredients are moistened and soft dough forms.
- 5Turn dough onto floured surface and knead gently about 10 times.
- 6Split dough into two portions and pat each portion into a round, about 1/2 inch thick.
- 7Place both rounds onto a lightly greased cookie sheet and cut each into 8 pie-shaped portions.
- 8Bake in 400 degree oven for about 15 - 20 minutes, until light golden brown.
- 9Remove from cookie sheet immediately and place on plate.
- 10While scones are baking, mix glaze ingredients. Do not make glaze too thin (add juice a little at a time).
- 11Allow scones to cool about five minutes, then drizzle with glaze.
- 12Serve warm, with butter (if desired).
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Nutritional Facts for Dried Cranberry Scones
Serving Size: 1 (57 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 169.1
- Calories from Fat 46
- Total Fat 5.2 g
- Saturated Fat 3.1 g
- Cholesterol 26.1 mg
- Sodium 303.5 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 0.7 g
- Sugars 14.2 g
- Protein 2.4 g