Cranberry-Orange Scones

These delectable Cranberry-Orange Scones are refreshing autumn treat.

Cranberry-Orange Scones
Yield: 9 scones • Preparation: 15 minutes • Bake: 10 to 12 minutes
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon fresh orange zest
  • ½ cup cold butter
  • ½ cup dried cranberries
  • 6 tablespoons milk
  • 2 large eggs, divided and beaten
  • 1 teaspoon turbinado sugar
  1. Preheat oven to 425°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium bowl, combine flour, sugar, baking powder, salt, and orange zest, whisking until incorporated. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cranberries, stirring to combine. Set aside.
  4. In a small bowl, combine milk and 1 beaten egg, stirring well. Add to flour mixture, stirring just until combined. Turn dough out onto a floured surface, and knead gently 6 to 8 times. Roll dough to a ¾-inch thickness. Using a 2½-inch round cutter, cut scones from dough. Brush scones with remaining beaten egg, and sprinkle with turbinado sugar.
  5. Bake until edges are golden brown, 10 to 12 minutes.

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