Cranberry Orange Scones

August 19, 2015

 It has been stifling hot lately and you may think I'm crazy for suggesting that you turn on the oven but a woman cannot live on popsicles alone! I need some real food man! Something that I can slather butter and jam on and bite into!

These cranberry, orange scones are great for breakfast, as a light lunch with fruit and cheese or to toast the next day and serve with tea!

 Preheat your oven to 375 degrees and sift 3 cups of all purpose flour into a large bowl

 ...add 1/2 cup of granulated sugar,

 ...2 tsps. baking powder, 1 tsp. baking soda, 1/2 tsp. salt and 3/4 tsp. of ground cloves.

 Next, using the fine shredding panel on your cheese grater, zest 1 whole orange.

 Add zest to the flour/spice mixture and stir until all is combined, making sure the clumps of orange zest are broken up and coated with flour.

 Next, cut 3/4 cup of unsalted, cold butter cut into cubes (1/4 cup of butter=4 tbsps.) will end up with 12 cubes...add to the flour mixture,

 ...then cut the butter in using a pastry blender or two knives, but as I have mentioned in a previous post, using two knives is a bit of a pain in the's just worth picking up one of these handy tools!

Work the butter in until the mixture resembles coarse pea- sized crumbs.

 Next, toss in about 1 cup of roughly chopped dried cranberries or leave them whole if you are feeling defiant! Give the mixture a stir to incorporate the cranberries.


 Pour in 1 cup of cold buttermilk.

 Use a fork to stir in buttermilk until a sticky dough forms.

 Then, using your hands, gently form the dough into a ball, taking care not to overwork it...overworking the dough will create lead-like paper weights instead of scones!

 Divide the dough in half and flatten gently with your fingers...

 ...then roll each piece into a rectangle (about 1 inch thick) on a lightly floured surface...again, being careful not to overwork dough!

 Using a sharp knife or a pizza wheel, slice the rectangles vertically, then cut into wedges.

 Perhaps your scones will be cut more evenly than mine, but hey...nobody's perfect! (this heat makes me grumpy lol! )

 Place the wedges about 2 inches apart on a parchment lined baking sheet (I used a stoneware pan so I didn't need parchment)

 Bake in a pre-heated 375 degree oven for about 20-25 minutes or until golden will have to bake your scones in 2 batches to prevent over crowding on your baking sheet.

 Transfer to wire cooling racks then enjoy with a cup of tea! Maybe, considering it's 1000 degrees out, you should enjoy these with iced Sweet Tea?! 


Cranberry Orange Scones


3 cups all purpose flour

1/2 cup granulated sugar

2 tsps.  baking powder

1 tsp. baking soda

3/4 tsp. ground cloves

1/2 tsp. salt

finely grated zest of 1 whole orange

3/4 cup of cold, unsalted butter (cut into 12 cubes)

1 cup dried cranberries, roughly chopped...or not!

1 cup cold buttermilk


1. Pre heat oven to 375 degrees.


2. In a large bowl, combine dry ingredients and orange zest...stir to combine.


3. Using a pastry blender, cut in the butter until the mixture resembles coarse, pea-sized crumbs.


4. Toss in the cranberries, stirring to evenly distribute throughout mixture.


5. Add buttermilk, stirring with a fork until sticky dough forms.


6. Next, using your hands, gently form dough into a ball...divide in half then gently roll each half into a 1 inch thick rectangle on a lightly floured surface.


7. Slice each rectangle in half vertically then cut into wedges. Place wedges on a parchment lined baking sheet.


8. Bake for 20-25 minutes or until golden brown.


9. Transfer to wire cooling racks.


* These are best eaten the day they are made but are excellent toasted the next day!


Barely adapted from the "Recipes from Home" cookbook




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