Cranberry orange scones recipe
Cranberry Orange Scones recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 3/4 cup chopped Craisins(sweetened dried cranberries) or 1/2 cup chopped fresh cranberries
- 1/4 cup plus 2 Tablespoons granulated sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, chilled
- 2 large eggs
- 4 Tablespoons orange juice if using Craisinsor 2 Tablespoons orange juice if using fresh cranberries
- 1 teaspoon vanilla extract
- 1/4 cup grated orange peel
Lightly butter a 10-inch diameter circle in the center of a baking sheet. Preheat oven to 325 degrees.
In a small bowl, stir together the cranberries and 2 Tablespoon of the sugar. Let stand about 5 minutes. Meanwhile, in a large bowl, stir together the flour, remaining 1/4 cup sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, orange juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.
With lightly floured hands, knead in the cranberry mixture until evenly distributed. With lightly floured hands, pat the dough into a 9-inch circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 20 minutes on second rack from the top.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and enjoy!
Note: For a glaze, combine 1 egg white with 1/2 teaspoon water and brush over the top and sides of the dough just before baking. Also, if you wish, you can add 1/2 cup chopped pecans.
Makes: 8 scones
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