Cranberry Orange Scones
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 10 scones.
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. —Karen McBride, Indianapolis, Indiana
Ingredients
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2 cups all-purpose flour
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10 teaspoons sugar, divided
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1 tablespoon grated orange zest
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/3 cup cold butter
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1 cup dried cranberries
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1/4 cup orange juice
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1/4 cup half-and-half cream
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1 large egg, room temperature
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1 tablespoon 2% milk
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GLAZE (optional):
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1/2 cup confectioners' sugar
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1 tablespoon orange juice
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ORANGE BUTTER:
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1/2 cup butter, softened
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2 to 3 tablespoons orange marmalade
Directions
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1.
In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, 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.
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2.
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 a greased baking sheet. Brush with milk; sprinkle with remaining sugar.
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3.
Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
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4.
Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
Nutrition Facts
1 scone: 331 calories, 17g fat (10g saturated fat), 65mg cholesterol, 396mg sodium, 43g carbohydrate (22g sugars, 1g fiber), 4g protein.
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