Cranberry Scones with Orange Butter Recipe

Cranberry Scones with Orange Butter Recipe
Cranberry Scones with Orange Butter Recipe photo by Taste of Home
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Cranberry Scones with Orange Butter Recipe

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My tempting cranberry scones brighten up a holiday brunch or tea. The yummy orange butter served with them is hands-down irresistible. —Joan Hallford, Fort Worth, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 cup cold butter, cubed
  • 2 large eggs
  • 1/2 cup heavy whipping cream
  • 3/4 cup dried cranberries
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • ORANGE BUTTER:
  • 1/2 cup butter, softened
  • 1 tablespoon honey
  • 1-1/2 teaspoons grated orange peel
  • 1 tablespoon orange juice

Directions

Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries.
Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough.
Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones. Yield: 8 scones (1/2 cup orange butter).
Originally published as Cranberry Scones with Orange Butter in Taste of Home Christmas Annual Annual 2015, p35

Nutritional Facts

1 scone with 1 tablespoon orange butter: 489 calories, 30g fat (18g saturated fat), 160mg cholesterol, 344mg sodium, 48g carbohydrate (17g sugars, 2g fiber), 7g protein.

  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 cup cold butter, cubed
  • 2 large eggs
  • 1/2 cup heavy whipping cream
  • 3/4 cup dried cranberries
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • ORANGE BUTTER:
  • 1/2 cup butter, softened
  • 1 tablespoon honey
  • 1-1/2 teaspoons grated orange peel
  • 1 tablespoon orange juice
  1. Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries.
  2. Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough.
  3. Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones. Yield: 8 scones (1/2 cup orange butter).
Originally published as Cranberry Scones with Orange Butter in Taste of Home Christmas Annual Annual 2015, p35

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