As I mixed together these scones I could not recall ever baking with dried cranberries. I know I have used fresh and frozen, but I don't remember using dried cranberries. Isn't that strange? Anyway, I love the flavor of orange with just about anything, but I especially love it with cranberries. I upped the orange flavor by increasing the orange zest that was called for in the original recipe. I used the zest from one average-sized orange which was a little more than a tablespoon.
The snack plates and cups that are pictured are from my mother-in-law’s china set. The placemat and the napkin in the basket were also hers. I talked a little bit about my mother-in-law when I posted the Fall Harvest Bars--a recipe that is similar to bars that she used to make. Fall always brings back wonderful memories of my in-laws. We spent lots of time together every fall. While my husband and his dad were out hunting, his mom and I cooked, baked, and chatted. Since my mother-in-law passed away 5 years ago on Halloween, and my father-in-law passed away two years later on November 2nd, they have both been in my thoughts all this week. My husband and boys are away hunting this weekend, and I know they will be thinking of their dad and grandpa. And I sure miss having my mother-in-law to cook, bake, and chat with.
DetailsPrep time: Cook time: Total time: Yield: 12
Cranberry Orange Scones
A flavorful and easy to make cranberry orange scone recipe.
- 3 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar, divided
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter, cold
- 1 cup buttermilk
- 1 cup dried cranberries
- 1 tablespoon orange zest
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
1. Combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda in a bowl.2. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.3. Add the buttermilk and stir until just combined then gently fold in the cranberries and orange zest.4. Turn dough onto floured surface and divide in half.5. Form dough into (2) 6-inch circles and cut each circle into 6 wedges for a total of 12 wedges.6. Place wedges onto an ungreased baking sheet and brush with milk.7. Combine the remaining 2 tablespoons sugar and the cinnamon then sprinkle over the scones. 8. Bake at 400° for 15-20 minutes or until golden brown.9. Remove to wire rack and serve warm.