This is adapted from my wonderful friend, Amanda’s recipe. It is super easy and delicious for breakfast or deserts. I have included the original cranberry orange scone recipe and the base for your own creative variations!
Cranberry Orange Scone Ingredients:
- Dry Ingredients:
- 2 cups all purpose flour
- 1/3 cup raw sugar
- Zest of 2 oranges
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chilled unsalted butter, cut into small pieces
- 1/2 cup dried cranberries (or other fruit/nuts)
- Wet Ingredients:
- 1/4 cup milk or creme fraische/plain greek yogurt
- 1 large egg
- 3 tablespoons of fresh orange juice (or other liquid)
- 1 teaspoon vanilla (or other) extract
- Top with
- 2 teaspoons butter melted
- Raw sugar (sprinkle over)
Preheat oven to 425F or 218C. Line a baking sheet with parchment paper (lightly buttered).
Whisk flour, sugar, baking powder, salt, and zest and/or other spices. Add the diced chilled butter. Using your fingers, rub in the butter until the mixture is a flaky course meal. Mix in larger dry ingredients, such as cranberries or chopped nuts, etc…
In a separate bowl, whisk the milk, orange juice, egg, and vanilla. You can replace the orange juice and vanilla with other liquids/extracts as desired. Gradually add to the flour mixture using a fork to toss in until moist clumps form. Knead dough briefly in the bowl until blended and smooth.
Pat the dough into an 8 inch round. Cut into 8 equal wedges. Transfer to the baking sheet, spacing them around an inch apart. Glaze each with melted butter and sprinkle with raw sugar and any spices.
Bake until golden brown, approx. 12 minutes. Serve warm or room temp.
Variation: Whisky, dried apricot, almond, cardamom, cinnamon, nutmeg
- Add cardamom, cinnamon, and nutmeg
- replace the OJ with whisky
- use almond extract instead of vanilla
- replace cranberries and zest with dried apricots and diced almonds
Delicious Escapades 