Cranberry Orange Scones

CranberryOrangeScones

After Thanksgiving there were a lot of random ingredients left over. Not enough for a Thanksgiving part II, but definitely enough to make our fridge feel squeezed. I’ve been looking for recipes that use what I have, rather than having to keep buying new ingredients. These scones were a great excuse to empty out some of my extra fresh cranberries!

Fresh cranberries are not great for snacking, but are much more fun to work with (and lower in sugar) than their dried counterparts. For this recipe they are balanced out by a little sugar and healthy dose of orange zest and juice.

One batch makes 12 large scones or 24 mini ones. After baking, reserve some for that day, and perhaps the next morning, but freeze the rest. They do not keep very long on the counter, but will last for up to 2 weeks if individually frozen. To do this, transfer a baking sheet with scones to the freezer uncovered. Once frozen (about 2 hrs), transfer to a plastic bag. This will keep them from sticking and make individual thawing easier.

When you want to eat one, microwave for 2 minutes or let thaw on the counter for about an hour.

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CranberryOrangeScones

Cranberry Orange Scones 

*Recipe makes 12 large scones or 24 mini scones.*

  • Zest of 1 juice orange
  • 2 tbsp juice from juice orange
  • 2 1/2 cups all-purpose flour + more for rolling
  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • 1 1/2 cups fresh cranberries, chopped coarsely
  • 1 large egg + 1 egg yolk
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk
  1. Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
  2. In a food processor pulse flour, sugar, baking powder, salt, and butter until the mixture is well combined and resembles a coarse meal.
  3. Replace metal food processor blade with a plastic one (optional but recommended), add orange zest and cranberries, and pulse to combine.
  4. In a small bowl whisk together egg, yolk, orange juice, buttermilk, and cream.
  5. Pulse food processor and gradually add liquid mixture until just combined.
  6. Turn dough out onto a well-floured surface and pat into a 1″ thick slab, flouring as needed.
  7. Cut dough into circles using a cookie cutter or a glass. Arrange on a baking sheet, reform the leftover dough into a slab, and repeat until all dough has been used.
  8. Bake for about 15 minutes or until golden brown.
  9. Serve warm!

*Scones will keep for 2 days covered at room temp or 2 weeks frozen. If frozen, let scones thaw on the counter for 2 hours, or in the microwave for 30sec – 1min before serving. 

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