I know that I have posted several recipes in the last couple of months using cranberries but they are so wonderful I just can’t help it. I have been using them in everything. They are technically out of season, although you might be able to find them at a few places. If you are like me you probably have a few bags hanging out in the freezer to hold you over until you can find them again.
I have followed Bridget’s blog, The Way the Cookie Crumbles, for as long as I can remember. I bookmark just about everything she posts, but the scone recipes that she shares are always a favorite of mine. Scones are pretty simple to make and can be made ahead of time and frozen for later. That way when I want something for breakfast, but don’t feel like cooking, I can just bake a few!
The combination of cranberries with orange or lemon is one of my favorite. I used tangerines in this recipe because that is what I had on hand. While the orange flavor was there, I think it would be more apparent had I used oranges instead of tangerines. Either way, these were wonderful. This recipe makes 8 fairly large scones. If you are baking these straight from the freezer, just be sure to add a few minutes to the baking time. I hope you enjoy these as much as we did!
Also, if you are looking for other scone recipes, these grapefruit honey yogurt scones are also a crowd pleaser!
Also, if you are looking for other scone recipes, these grapefruit honey yogurt scones are also a crowd pleaser!
Cranberry-Orange Scones
Ingredients:
- 1 1/2 cups cranberries, coarsely chopped
- 1/2 cup + 3 Tablespoons white sugar
- 1 egg
- 1 egg yolk
- 1 cup heavy cream
- 2 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons freshly grated orange zest
- 6 Tablespoons, very cold butter, cubed
Directions:
Preheat oven to 400 degrees F. Line a baking pan or cookie sheet with parchment paper or a silpat.
In a small bowl, toss cranberries with 3 tablespoons sugar, set aside.
In a small bowl, beat together egg and egg yolk. Stir in cream.
In the bowl of a food processor, add 1/2 sugar, flour, baking powder, salt, and orange zest. Pulse to combine. Add cold butter and pulse until mixture resembles coarse crumbs.
Transfer flour mixture to a large bowl. Gently stir cranberries into the flour mixture. Using a spatula, fold the cream mixture into the flour until just combined.
On a well-floured surface, shape the dough into an 8-inch circle, about 1-inch in thickness. Using a pastry cutter, cut the dough into 8 wedges. Place each wedge on the prepared baking sheet and bake for approximately 15-20 minutes. Remove from the oven and place on a wire rack to cool. Allow to cool for 10 minutes before serving.
Source: The Way the Cookie Crumbles
Transfer flour mixture to a large bowl. Gently stir cranberries into the flour mixture. Using a spatula, fold the cream mixture into the flour until just combined.
On a well-floured surface, shape the dough into an 8-inch circle, about 1-inch in thickness. Using a pastry cutter, cut the dough into 8 wedges. Place each wedge on the prepared baking sheet and bake for approximately 15-20 minutes. Remove from the oven and place on a wire rack to cool. Allow to cool for 10 minutes before serving.
Source: The Way the Cookie Crumbles
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