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Cranberry Scones

Fresh orange and cranberries partner in sweet coffeeshop scones.

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( 13 Ratings)

13 Ratings

5 Stars 46%

4 Stars 15%

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 25 min
Total Time 45 min
Servings 16

Ingredients

Scones

3: cups Gold Medal® self-rising flour

1/2: cup granulated sugar

1: teaspoon grated orange peel

1/2: cup butter or margarine

1: cup fresh or frozen cranberries, halved

1: egg

1/3: to 1/2 cup buttermilk

Orange Butter

1/2: cup butter or margarine, softened

2: tablespoons powdered sugar

1: teaspoon grated orange peel

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Directions

1 Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
2 In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
3 On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
4 Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
5 Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.

EXPERT TIPS

Expert Tips

No buttermilk? Just use 1 to 1 1/2 teaspoons vinegar or lemon juice plus enough milk to make 1/3 to 1/2 cup.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 390mg; 390%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 12/17/2010 12:05:53 PM REPORT ABUSE meowgirl36 said:

Rating:

This is maybe the third scone recipe I have tried, in attempt to get something palatable. I really would have settled for that after the many dry, hard, unappetizing scones I had had. But THESE scones were AMAZING! Like many other reviewers, I made a few modifications. So, perhaps, take my review with a grain of salt (or sugar, as you wish). Here's what I did. First of all, there's only one of me, so I certainly didn't need 16 servings. So I halved almost everything. I used a previous reviewer's suggestion to add baking powder and salt to the flour (3/4T and 1/2t, respectively), as I don't keep self-rising flour on hand. Secondly, I used apple cider vinegar to make my faux-buttermilk mixture, then whipped an ENTIRE egg into it when the time came. I was aiming for a slightly cakier, held-together scone than what seems to be popular today. When I mixed everything up and noticed I wasn't able to incorporate all of the flour into the dough, I used another suggestion to add some juice from half the tangerine I had just zested -- so maybe 2 Tablespoons total. Now the dough held together nicely, so I turned it out on the lightly floured counter to shape it before transferring it to a parchment-paper lined cookie sheet. I spread some whipping cream on the top of each slice, and dusted the top with some granulated sugar. Baked them for 20 minutes, and they came out perfectly brown, slightly crisp on the outside, and delectably soft and tasty on the inside. This scone recipe I am actually going to save to make again and again!

This reply was: Helpful Inspiring

Posted 4/1/2010 5:08:36 PM REPORT ABUSE magbu said:

Rating:

I ate a cranberry scone while we were in Fla. They were delicious, and I was looking forward to making them so I could have them whenever I wanted. They were so dry and crumbly that I will not even try to make them again. Peggysue

This reply was: Helpful Inspiring

Posted 12/28/2009 11:41:51 AM REPORT ABUSE menonnie said:

Rating:

I first ate a scone in New Orleans at my niece's bridal tea held at the Windsor Hotel. This recipe was found while looking for recipes for cranberry bread. The photo made me want to make them! So, I made these at Christmas for neighbor and family gifts. They looked better than the photo at this website on my great-grandmother's green plate made early in the last century! My first batch was a little dry, so I added enough fresh squeezed orange juice to the second batch to make the dough look and feel more like homemade biscuit dough. They were more moist, fluffier and flakier than the first batch. We do not keep self-rising flour in the pantry, but you can make your own with 3 cups flour, 1.5 Tbsp baking powder, and 1 tsp. salt. Be sure that the baking powder or self-rising flour "use by" dates have not expired. The recipe gives substitutions for buttermilk. Fresh orange zest is much better in these than the dried, but the dried is okay. I am giving the recipe 5 spoons because without extra liquid, these were better than those we had at the Windsor. Making the adjustment was not hard, but those new to cooking would probably not know that a little more liquid may help.

This reply was: Helpful Inspiring