I love the combination of the dried cranberries and orange zest. Cut in butter until mixture resembles coarse crumbs. Delicious! First time ever making scones, and they worked perfectly! These Cranberry Orange Scones are based off of my Lemon Blueberry Scones and are equally delicious. Turn onto a floured surface; knead gently 6-8 times. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. I’ve made scones before but never this good. I double the recipe and if looks like they needed more milk, and since I could only knead it 6-8 times, the dough was not completely formed! Stir in cranberries. Stick the flour mixture in the fridge while you combine the wet ingredients. Cut in butter until mixture resembles coarse crumbs. Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular Mix until just blended. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Cut into four wedges. My family loves these, usually double the recipe. Add sugar and beat 3 minutes on high until pale and fluffy. Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. I just made this and they didn’t turned of right. Your email address will not be published. These scones are more cake like. In a small bowl, combine the flour, sugar, baking powder and salt. These perfect Cranberry Orange Scones are made with fresh cranberries, fresh oranges, and made with both sour cream and heavy cream. They're slightly crisp and flakey on the outside with a light and moist center and delicious bursts of cranberry and orange flavor. Bake for 15-18 minutes, until golden. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick. In a large bowl whisk together the flour, sugar, baking powder and salt. These Cranberry Orange Scones are the perfect breakfast for Fall. We are from a family of bakers, and these past the test. “You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins,” says Della Dunsieth of New Castle, Pennsylvania. Separate wedges and place on a. Bake at 425° for 12-15 minutes or until golden brown. Hands-down… THE BEST scone recipe I have made!… EVER!… and I have made a LOT of scones! This will be our Thanksgiving breakfast tradition from now on! Serve warm. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. The flavor is on point and my husband already requested them again. They have the perfect texture, the best flavor, and have an irresistible orange glaze on top. Yum! Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Read through the recipe before beginning. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. THANKS SO MUCH for this recipe. These scones are perfection. Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top. Welcome! In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. I just made this and they didn’t turned of right. These were the best scones. https://www.tasteofhome.com/recipes/cranberry-orange-scones Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Required fields are marked *, Copyright © 2010-2020 | Contact Me | Privacy Policy. Scone lovers and haters alike are going to love these super moist Cranberry Orange Scones with a fresh orange glaze on top. Pour it over the flour mixture and gently stir to combine, just until everything is moistened. Very tender and equally good with cranberries or raisins. Cranberry and Orange Scones. They needed more milk and since you can only knead it for 6-8 times, they were not mixed all the way!