Recipe: Cranberry Orange Scones

We had some leftover dried cranberries hanging around from a salad we made a couple of week’s ago, so I decided to try making scones for the first time. I used an America’s Test Kitchen recipe for cream scones, which was super easy. In fact, I had a harder time figuring out how to assemble and operate the food processor that we got as a wedding gift almost two years ago so that I could make the dough.

Cream scones are a British invention. Unlike the thick, slightly dry versions you usually find in coffee shops in the U.S., these scones are light, tender, and delicate–almost like a biscuit. There is a minimal amount of sugar in the dough, but in this case, the orange zest lends a nice, bright flavor. They would probably still be tasty with a smear of butter and/or jam, although they don’t really need it. Along with a cup of coffee (or tea, if you want to have the full English experience), they are the perfect snack for a lazy Sunday afternoon.

Cranberry Orange Scones

From: America’s Test Kitchen Family Baking Book

Makes 8 scones

What you will need

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 5 tablespoons unsalted butter, cut into ¼ inch pieces and chilled
  • 1 teaspoon grated fresh orange zest
  • ¾ cup dried cranberries
  • 1 cup heavy cream

What to do

  1. Preheat oven to 450 degrees; line a baking sheet with parchment paper.
  2. Pulse the flour, sugar, baking powder and salt together in food processor to combine (about 3 pulses). Scatter butter evenly over the top of mixture and continue to pulse until the mixture resembles coarse cornmeal, with a few slightly larger lumps of butter (about 12 pulses).
  3. Transfer the mixture to a large bowl and stir in cranberries. Stir in cream with rubber spatula until dough begins to form (about 30 seconds).
  4. Turn the dough out onto a floured surface and knead until it forms a slightly sticky ball. Press dough into a 9-inch cake pan. Unmold and cut into eight wedges.
  5. Place the wedges on baking sheet and bake until tops are lightly golden brown (about 12 to 15 minutes), rotating the pan halfway through baking time.
  6. Transfer to a wire rack and cool about ten minutes before serving (this will allow the scones to firm up and improves their texture).

Comments

  1. These scones look so good! Thanks for the recipe.

    • They were! And, very easy to make, too. Can’t wait to try with some other flavors and mix-ins. Chocolate chip, raspberries and maple walnut are currently on my list, but the possibilities are endless!

  2. Yummo! I’m always looking for a good scone recipe!

    • This one is great, because it’s super easy. Would be quick to put together for a weekend morning breakfast. Or, you could even make a few batches, freeze, and thaw for weekday morning breakfasts. I’m always looking for ways to break out of the cereal rut!

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