Orange Cranberry Scones Recipe

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Orange Cranberry Scones Recipe

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5 3 3
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I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 1-1/2 cups butter, softened
  • 1/2 cup fresh or frozen cranberries
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • SCONES:
  • 2-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup cold butter
  • 1 cup chopped fresh or frozen cranberries
  • 3/4 cup buttermilk

Directions

In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour.
Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets.
Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter. Yield: 16 scones.
Editor's Note: 3/4 cup dried cranberries may be substituted for the fresh or frozen cranberries.
Originally published as Cranberry Scones in Country Woman Christmas Annual 2000, p18

Nutritional Facts

1 each: 342 calories, 26g fat (16g saturated fat), 69mg cholesterol, 375mg sodium, 26g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups butter, softened
  • 1/2 cup fresh or frozen cranberries
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • SCONES:
  • 2-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup cold butter
  • 1 cup chopped fresh or frozen cranberries
  • 3/4 cup buttermilk
  1. In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour.
  2. Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened.
  3. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets.
  4. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter. Yield: 16 scones.
Editor's Note: 3/4 cup dried cranberries may be substituted for the fresh or frozen cranberries.
Originally published as Cranberry Scones in Country Woman Christmas Annual 2000, p18

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MY REVIEW
LynsIn User ID: 7741838 83933
Reviewed Mar. 30, 2014

"To Norma Logan in review below. The first 4 ingredients are for the cranberry orange butter and you chill it to SPREAD ON THE SCONES after they are baked. Recipe should have said CRANBERRY ORANGE BUTTER instead of INGREDIENTS then put INGREDIENTS FOR SCONES BENEATH IT. Hope this helps. LynsIn"

MY REVIEW
mknurse User ID: 6838553 29689
Reviewed Jan. 15, 2013

"Fantastic, especially with the butter, I added extra orange zest to both"

MY REVIEW
Norma Logan User ID: 7008283 84351
Reviewed Dec. 6, 2012

"I do not understand this recipe after you put the 1st 4 ingd in the fridge where do they go in the next 7 ingd?????"

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