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Photo: Oxmoor House

Cranberry-Orange Scones

Although scones are among the most quintessentially British teatime treats, the addition of cranberries, a fruit indigenous to America, keeps them firmly on our side of the pond. This recipe is courtesy of food writer Susan Axelrod.

Oxmoor House OCTOBER 2013

  • Yield: Serves 8 (serving size: 1 scone)
  • Total:21 Minutes

Ingredients

  • 7.9 ounces all-purpose flour (about 1 3/4 cups)
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter, cut into pieces
  • 3/4 cup 1% low-fat buttermilk
  • 1/2 cup sweetened dried cranberries
  • 1 tablespoon grated orange rind
  • Cooking spray
  • 1 tablespoon 1% low-fat buttermilk
  • 1 tablespoon sugar

Preparation

1. Preheat oven to 450°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl. Use fingertips to incorporate butter pieces into flour mixture until they are thoroughly distributed; pieces of butter about the size of peas should still be visible. Add buttermilk, cranberries, and orange rind, stirring just until moist.

3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with 1 tablespoon buttermilk and sprinkle with 1 tablespoon sugar.

4. Bake at 450° for 11 minutes, or until golden.

Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 8g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1g
  • Protein: 0.4g
  • Carbohydrate: 31g
  • Fiber: 1g
  • Cholesterol: 21mg
  • Iron: 1mg
  • Sodium: 238mg
  • Calcium: 93mg
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Cranberry-Orange Scones recipe

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