Whenever I make a Starbucks run, I tend to ponder on getting a scone with my coffee. Whether it’s a blueberry scone, pumpkin scone, or cinnamon scone — I’ll take one. These Orange Cranberry Scones show off the perfect pairing of orange and cranberry flavors.
I don’t recall growing up on scones, but I’m sure glad that I was introduced to them at some point. Visiting tea houses and enjoying scones with clotted cream is perfection. I remember visiting a tea house in New Jersey with my mom and drooling over the scones and clotted cream. At the time, I didn’t even know what clotted cream was — I just wanted to eat it by the spoonful (hee-hee).
It’s funny how experiences can become fond memories and teachable moments, even in your early 40’s. If you’re also a scone lover, then I’m sure you’ll enjoy these.
Orange Cranberry Scone
- 1 1/2 cups all-purpose flour
- 5 tablespoons sugar divided
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 5 tablespoons cup cold butter
- 1/2 cup buttermilk
- 1/2 cup dried cranberries
- 1 teaspoon orange zest
- Milk for brushing the dough
Preheat oven to 400 F. Grease a cookie sheet and keep aside.
In a bowl, whisk together the dry ingredients - All purpose flour, 4 tbsp sugar, baking powder, baking soda and salt. Add the cold butter by cutting it into the mixture until it becomes crumbly. Add the buttermilk and mix until just combined. Now fold in the dried cranberries and orange zest.
Pat into an 8 inch circle.
Cut the the circle in 8 equal sized wedges. I used a sharp knife - a pizza cutter will work as well.
Lay out the wedges on the greased cookie sheet and brush them lightly with milk and sprinkle the 1 tablespoon sugar. Sprinkle little more if you wish.
Bake at 400 F for 16-18 minutes until they turn golden brown.
Cool the Orange and Cranberry Scones on a cooling rack before serving.
Don’t forget about my Weight Watchers friendly Cranberry Scones too….