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Cranberry Orange Scones Recipe

Cranberry Orange Scones Recipe photo by Taste of Home

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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.

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Cranberry Orange Scones Recipe

Prep: 20 min. Bake: 15 min.

Yield: 10 Servings

20 15 35

Ingredients

2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange peel
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 egg
1 tablespoon 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

Directions

In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, 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 an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones. Yield: 10 scones.

Nutritional Facts 1 serving (1 each) equals 331 calories, 17 g fat (10 g saturated fat), 65 mg cholesterol, 396 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Orange Scones in Taste of Home December/January 2000, p27

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Reviews for Cranberry Orange Scones

Cranberry Orange Scones

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Reviewed on Nov. 10, 2011 by Elizabeth0085

This recipe was absolutely delicious! It is going in my file. i took the advice of soaking my cranberries in the orange juice, and they were soft in the scones.

Reviewed on Nov. 06, 2011 by Leannm

Wonderful recipe! Is definitely a keeper.

Reviewed on Aug. 10, 2011 by tahnee_p

First time I have made scones. These were moist, tasty and easy to make.

Reviewed on Jul. 11, 2011 by lisajayne

skipped the step of rolling it out in flour and cutting - less mess to clean up! I just dolloped large portions onto a greased pan - came out just as awesome. WILL make again!

Reviewed on Jun. 12, 2011 by Kerrielea

This recipe was wonderful! I will make it again. I made a single batch then after tasting hurried to make a second batch before the company arrived.

Reviewed on Apr. 09, 2011 by elenam78

These taste amazing! They are very easy to make and turn out great! It was only my second time making scones and i had no problems with the recipe. The glaze is a must! It really puts these over the top!

Reviewed on Mar. 31, 2011 by Snickerspotpie

A.M.A.Z.I.N.G! And super quick and easy and using ingredients I had on hand. What more can I ask for?

Reviewed on Mar. 27, 2011 by timari

This recipe was wonderful will be making it again! My family loved it! I made some change I did not have half and half milk so I replaced with heavy cream, I used white whole whet flour and did not add the any the glaze at the end I only brushed the milk and sprinkled the sugar to bake with. Delicious!!!!

Reviewed on Mar. 20, 2011 by katieford

These scones were light,flakey and delicious. I used Harry and David's Cranberry Orange Preserves and Clotted Cream, which made the scones even more delicious.

Reviewed on Feb. 08, 2011 by jicecube

I should add that I did not use the glaze nor the orange butter - they were perfect without, though the orange butter sounds great and I will make it to go with the scones or other breads for a brunch with guests.

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