We are big fans of the cranberry/orange flavor combination – especially around the holidays. The sweet and tart also lends itself to an amazing scone recipe – which I’ve adapted from a few I’ve used over the years into this one, which is easy to put together if you have a food processor!
Cranberry Orange Scones Recipe
Ingredients
- 2 C Flour All Purpose
- 10 Tsp Granulated Sugar
- 2 tsp Baking Powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp Orange Zest
- 1/3 Cup Cold Butter Cubes
- 1/4 Cup Orange Juice
- 1/4 Cup half & half
- 1 ea Egg
- 1 Cup Dried Cranberries
- 1 Tbsp Milk
Glaze (Optional)
- 1/2 Cup Confectioner's Sugar
- 1 Tbsp Orange Juice
Instructions
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Preheat oven to 400 degrees
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In the bowl of your food processor, combine dry ingredients and orange zest and pulse a few times to combine, then add in the butter and pulse it until the butter is crumbled into the dry ingredients
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In a separate bowl combine the cranberries, orange juice and half and half - let sit for 5 minutes, scramble the egg in an already used measuring cup or small bowl
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Pour the soaked cranberry mixture over the dry ingredients and add in the egg. Pulse the wet into the dry until a ball forms
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Turn the mixture out onto a floured countertop and knead 6-7 times until it comes together - then pat into a 10" circle. Cut into 8 wedges and place on a baking sheet lined with silpat or parchment paper. Paint the top of the scones with milk and sprinkle with remaining 2 tsp of sugar.
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Bake at 400 degrees for 15 minutes (2-3 minutes longer if you use a silpat)
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Let cool and glaze with orange sugar glaze, if you choose to.
