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Moist and delicious, these Orange Cranberry Scones will delight everyone you serve them to. These scones freeze well – so eat some now and freeze some scones for later. A fall treat that is worth the indulgence. The taste bears a strong resemblance toChristmas Stollen breadwhich is a sweet yeast bread recipe.
Recipe by Ellen Easton 2020 – All Rights Reserved. Check out more of Ellen Easton’s Tea Travels™ articles and recipes. Ellen likes to serve these Orange Cranberry Scones for her afternoon teas.
Check out Linda’s History of English High Tea, English High Tea Menu, and Afternoon Tea Recipes.
More great Scone Recipes, Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipes for all your bread making.
Orange Cranberry Scones Recipe:
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Course:Dessert
Cuisine:English
Keyword:Orange Cranberry Scones Recipe
Servings: 24 scones
Author: Ellen Easton © 2020 - All Rights Reserved
Ingredients
Orange Cranberry Scones:
- 3cups all-purposeflour
- 2tablespoons granulatedsugar
- 2tablespoonsbaking powder
- 1/2teaspoonsalt
- 3tablespoonsorange zest,grated
- 1/2pound (1 cup)unsalted butter,chilled and diced*
- 1/4cupcranberries,dried
- 1 1/2cupschilled*
- 1tablespoonpure vanilla extract
- 1/2cup(for brushing tops of scones)
Cinnamon Sugar:
- 1/4cup granulatedsugar
- 1 or 2tablespoonscinnamon,to taste
Instructions
Orange Cranberry Scones Instructions:
Preheat oven to 350 degrees F. Place oven rack in middle of oven. Lightly spray a large baking sheet with vegetable-oil cooking spray.
Tip:Chill the bowl and any utensils you will be using in the refrigerator before making the scones.
In a large bowl, combine flour, sugar, baking powder, and salt together. Add the orange zest to the dry ingredients.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in the dried cranberries to the flour mixture. Add half and half cream and the vanilla extract to the mixture and blend until dough forms. DO NOT over mix the dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.
Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scones. A good check is to use an instantdigital thermometerto test your scones. The temperature of the scones should be at 200 degrees F. when done.
Scones are best served warm.
Yields: 24 scones.
Cinnamon Sugar Instructions:
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
Recipe Notes
*Why do your ingredients need to be cold?It is important that your ingredients (both fats, liquids, and eggs) remain cold. The purpose is to keep the butter solid and not let it melt. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones. If it's hot in your kitchen, freeze your butter before making scones. Cold butter makes scones rise higher!
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer.Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at:Super-Fast Thermapen Thermometer.
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