Cranberry-Orange Scones

Photo: John Montana; Styling: Elizabeth Blake

Tasty Cranberry-Orange Scones are idea for coffee and tea dates with your girlfriends, or a grab-n-go snack for your family. If you want to take out a step, skip the glaze—the scones will be sweet enough without it.

Yield: 12 scones (serving size: 1 scone)
Total:
Cost per Serving: $.44
Recipe from All You

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Recipe Time

Prep Time:
Bake: 15 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 12g
  • Saturated fat: 8g
  • Protein: 3g
  • Carbohydrate: 25g
  • Fiber: 1g
  • Cholesterol: 40mg
  • Sodium: 178mg

Ingredients

  • Scones:
  • 3 tablespoons packed light brown sugar
  • Zest of 1 orange, grated
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup dried cranberries
  • 1 cup heavy cream
  • Glaze:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon orange juice

Preparation

  1. 1. Make scones: Preheat oven to 425ºF. Line 2 large baking sheets with parchment. Place sugar and zest in a food processor; pulse 2 or 3 times to combine. Add flour, baking powder and salt; pulse to combine. Scatter butter pieces over flour mixture and pulse until butter is incorporated with a few larger pieces remaining. Add cranberries and pulse once or twice, just to mix.
  2. 2. Transfer flour mixture to a large bowl. Pour cream on top and stir with a fork until just combined; do not overmix. Line an 8-inch round baking pan with plastic wrap. Press dough into pan to form an even layer. Turn out dough onto a lightly floured countertop, carefully peel off plastic wrap and cut dough into 12 even wedges with a sharp knife. Place scones on baking sheets. Bake until light golden, 12 to 15 minutes. Cool scones on a wire rack.
  3. 3. Make glaze: Stir sugar and juice in a small bowl with a fork. Add more sugar to thicken or juice to thin if necessary. Drizzle glaze over scones and let stand 10 minutes to set.
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