Cranberry Orange Scones

Over the Christmas break, my mom had a challenge for my siblings and I…

Who could make the best cranberry orange scones?

Being the baker/experimenter that I am, I quickly seized the excuse to bake some scones. I really love eating scones. It’s like a biscuit only better. I love the whole texture of a scone. Muffins are delicious, don’t get me wrong, but they are cake-y (nothing wrong with cakes, either!) I like how a scone has a crust. It is harder on the top and bottom. Soft on the inside. Full of fruit. Warm. Buttery. And, if you mix it correctly, it’s got wonderful layers to it. Flaky. Plus, glazing it with an egg wash gives it a beautiful shine.

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I had found a recipe online, but I changed it up a little bit. Because, well….that’s just what I do. :)

They do use real cranberries!!! None of that dried Craisin (although I do love to snack on those bites of sweetened tartness!!)

Here’s the recipe:

3 cups flour

1/4 cup sugar
1 T baking powder
1 t salt
Zest of most of 1 orange
1 cup frozen/fresh cranberries
1/2 cup butter
1 cup milk
Juice of 1/2 orange
Egg Wash:
1 egg
1 T water
1/2 cup powered sugar
1 T milk
1 T orange juice
1. Preheat your oven to 400 degrees.
2. Whisk together the flour, sugar, baking powder, salt, orange zest.
3. Chop up the cranberries slightly. (I cut each one in half…you can use a blender. You want them to still be chunky, though!!!) And add them to the flour mixture
4.Cut the butter up into little pieces and mix it into the flour. Rub it in between your hands. it feels grand. :)
5. Pour the orange juice into the milk. Stir the liquids together. Pour into the flour.
6. Mix with a wooden spoon for approximately a minute. DO NOT OVERMIX! If you do, you’ll lose the whole flakiness of the scone that makes is so very delicious.
7. Turn out the mixture onto your lightly floured workplace. Pat (using your hands) into either a circle or a rectangle that is about 3/4″ thick. (NOTE: If you want your scones circular, make one big circle and then using a cutter, make the individual circles for the scones. If you want the traditional triangle cut, make the rectangle.)
8. If making triangles, cut the rectangle in half lengthwise, and then into strips width-wise. Cut each strip across from the top of one side to the bottom of the other. (This makes a triangle shape).
9. Brush the top of each with the egg glaze (made by whisking the egg with the water).
10. Bake for 12-15 minutes, or until the tops are golden brown.
11. Remove from oven and make the glaze (made by mixing together the powered sugar, milk, and orange juice from the other half of the orange).
12. When the scones are warm, but cool enough to handle, drizzle the tops of each with the gaze.
13. Lastly, enjoy. :)
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See the part I ate, there???

And yes, these won the competition.
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2 thoughts on “Cranberry Orange Scones

  1. Oma says:

    Great recipe, my dear Izzie! I will try it. Now do you have one for lemon scones? Our Meyer Lemon tree in the greenhouse is giving us super-duper lemons that are a bit on the sweet side.


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