Orange-Cranberry Scones

READY IN: 37mins
Recipe by Sydney Mike

This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my partner in my 1st cookbook swap here on Zaar! Great served with either a cranberry butter or an orange butter!

Top Review by HokiesMom

A very nice scone recipe. The blend of flavors between the orange and the dried cranberries was fantastic. They are more cake-like than I am used to with a scone but that was still fine. Served them to friends too at church and they were very well received. One minor change was I used a cinnamon/sugar mix for the sugar sprinkle on top but nothing major. Baked in 30 minutes for a perfect golden brown top! Tagged in 123Hits.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
  2. In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
  3. Cut in butter until mixture resembles coarse crumbs, then stir in Mandarin oranges & cranberries.
  4. In another bowl, mix sour cream, egg, orange juice & vanilla, beating until smooth.
  5. Stir this sour cream mixture into the flour mixture until well mixed.
  6. Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.
  7. Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.
  8. Cool 5 minutes in pan, then remove from pan & cut into wedges.
  9. Best served warm, but any leftovers should be refrigerated.

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