\ Quick Cranberry-Orange Scones | Mayhem in the Kitchen!

Quick Cranberry-Orange Scones

During The Quest for Brunch Excellence, I deemed developing a great scone recipe something of utmost importance. I went through 3 or 4 techniques, and after trying to serve fresh scones for my guests, it became clear that a key feature of any scone recipe is simply how quickly they come together. This research paid dividends last week – I was going to make scones for a colleague’s birthday, but I had an afternoon commitment that meant I couldn’t get started until 9 or 10pm the night before. Thankfully, with the aid of a food processor, these only take 10 minutes of prep, and another 15 minutes in the oven.

Cranberry-Orange Scones

In addition to how quick they are, another great thing about this recipe is that it’s simply so versatile. I’ve tried a variety of add-ins, mostly with different types of dried fruit. This time around, I was making 4 different batches to feed a crowd, so I also gave chocolate a try.

I’m working on two things for the next round – savory flavors (onions, chives, garlic, cheese) as well as a variation with tea. You know I’ll report back with my findings!! 🙂

Cranberry-Orange Scones

Ingredients

  • 8 tablespoons salted butter (1 stick, frozen, grated)
  • 2 cups ultragrain flour
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 egg (large)
  • 1/2 cup dried cranberries
  • 2 teaspoons orange rind (about 2 oranges)

Directions

Using a food processor, grate butter. Add dry ingredients to bowl, and pulse to mix. Add sour cream and egg, and blend until moistened. Add cranberries and rind, and pulse until mixed in. (I like to use the blade to chop up the mix-ins while incorporating them.)

Turn dough out onto a counter or cutting board. Form into a disc about 8" in diameter and 3/4" thick. Cut into 8 triangular slices. Place on a baking sheet lined with parchment paper or a silapt about 1" apart, and bake at 400 for 15-18 minutes or until edges are slightly golden.

Allow to cool slightly, and serve immediately.

Adapted from AllRecipes.com
Variations:

Blueberry Lemon-Lime: 1/2 cup dried blueberries, 1 tsp lemon rind, 1 tsp lime rind

Cherry-Almond: 1/2 cup dried cherries, 2 tsp almond extract, 1/4 cup sliced almonds

Chocolate: 1.5oz dark chocolate and 1.5oz milk chocolate finely chopped, 1 tsp vanilla extract
Recipe and photos from Mayhem in the Kitchen!
https://mayheminthekitchen.com/quick-cranberry-orange-scones/

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Comments: 5

  1. Margaret Anne @ Natural Chow February 17, 2014 at 4:24 pm Reply

    What lovely pictures! I honestly cannot wait to try these. I love scones, but I don’t think I’ve ever tried cranberry-orange scones. Pinned!

  2. The Wellness Wife January 27, 2015 at 10:05 am Reply

    Thanks for the great recipe. I’ll have to consider these for my tea party. My guests are always surprised to find out I am serving healthier recipes. I try to stay away from refined sugar when baking so I will use sucanat as the sugar.

    • Leesha March 3, 2015 at 11:23 pm Reply

      Please let me know if you do try them and how your variation turns out!

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