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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.

Recipe by MyRecipes May 2012

Gallery

Credit: John Montana; Styling: Elizabeth Blake

Recipe Summary

prep:
25 mins
bake:
15 mins
total:
40 mins
Yield:
12 scones (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

223 calories; fat 12g; saturated fat 8g; protein 3g; carbohydrates 25g; fiber 1g; cholesterol 40mg; sodium 178mg.
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