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Cranberry Orange Scones

Ingredients:

  • 1 1⁄2cups all-purpose flour
  • 1⁄4cup sugar
  • 3teaspoons baking powder
  • 1⁄4teaspoon salt
  • 1⁄4cup butter
  • 1⁄2cup dried cranberries
  • 2teaspoons grated orange rind
  • 1⁄2cup buttermilk
  • 1egg
  • 1cup powdered sugar
  • 2 -3tablespoons orange juice

Directions:

  • Preheat oven to 400 degrees F.
  • Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
  • Stir in cranberries and orange peel.
  • In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
  • On a floured board, knead gently a few times, but not too much.
  • Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
  • Bake at 400 degrees F.
  • for 15-25 minutes or until light golden.
  • Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
  • Separate scones and serve warm.

Reviews:

  • Sheri Lou

    Wonderful scone flavor and not too dry! I used evaporated milk instead of buttermilk and took DaMama_rules advice and used 2 tsp. orange marmalade instead of zest… very yummy (I will use more next time). Orange flavor “Craisins” by Ocean Spray are terrific in this recipe, too. Scone baking molds would be great for this recipe, but they are too expensive for me. I used muffin tins generously greased with butter and baked them at 350 degrees for 14 minutes. Makes 11 little scones.

  • lauriesusanbelle

    I literally just made a double batch of these…ok, so only 1 batch is left. They are so delicious. I doubled the recipe, only difference was I used half and half with 1 tbsp of lemon juice in place of the buttermilk. I did not double the glaze recipe, but there was more than enough for both batches. Next time I make them I will use dried blueberries in place of the cranberries and lemon zest in place of the orange…oh, the possibilities are endless!!

  • Julie421511

    I love scones! And these are fantastic. I made them for a Sunday brunch party and they were a huge hit! I did not make any substitutions, there is no need to! I loved the cranberry and orange flavors together. Thanks for posting Sue!

  • ProfRN221

    This was my first time making scones and I was very pleased with the result. Fairly easy to make and very tasty and light. Not heavy or overly sweet at all like the cafe/store bought ones. I didn’t have buttermilk so I used the recommended substitution and I used a tad bit more orange zest because I wanted a more pronounced flavor. Like a lot of others, my dough was extremely sticky. However after generously flouring my hands and the board, it turned out just fine. This one is definitely a keeper. Thanks for a great recipe!

  • amanda_c

    The flavor of these was excellent. I prefer my scones a little more dense and less cakey than this but overall very good. These weren’t dry at all and went together easily.

  • Crunchy Numbers

    So easy and so good. Like another reviewer, I used sour cream instead of the buttermilk. It worked great! Most scones I have tried have been dry, but these are not. I plan to use this as the base recipe for all other scone variations.

  • Tea Faerie

    This is great recipe and I’ll definitely make it again though, the first time I made it, I found that I had to add a little extra flour. With only a cup and a half of flour, the mix wound up to be more of a batter which was impossible to knead of course…LOL! Great recipe though!

  • Rachel Castle

    Okay, these were so good! My daughter made these for our family and they were so good. Next time I think we will try the Blueberry with Lemon zest, that sounds real good too. Thanks for posting, we will be making these again soon.
    Rachel Castle

  • katie in the UP

    These are simple and fabulous! Thank you!! I doubled the batch…next time I will triple it 🙂 I used blood oranges….and the icing turned pink…next time I will use regular ones 🙂

  • KCDEE

    I made these for a breakfast tea I had for my friend and her assistant just returning from a trip. They were fabulous!! I tweaked the recipe a bit by adding an equal amount of sour cream instead of the buttermilk, as I was out of the buttermilk. They came out moist and delicious! Thanks Sue Lou for this great recipe…so easy and tasty! I give it five stars and will definitely make it again!!

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