Cranberry-Orange Scones
Cranberry-Orange Scones
(18)
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| whole grain | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 10 scones |
Ingredients
- 1 3/4 cups King Arthur 100% White Whole Wheat Flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon allspice, optional
- 5 tablespoons unsalted butter, chilled, cut into pieces
- 1/2 cup dried cranberries
- 1/3 cup half and half
- 1 tablespoon orange juice
- 1 large egg
- the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil
Directions
Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet.
1) In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal.
2) Stir in the cranberries.
3) In a separate bowl, whisk together the half and half, orange juice, egg, and orange peel or oil. Add this mixture to the flour mixture and stir till the dough just comes together.
4) Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2"-thick round, about 8" across.
5) Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired.
6) Cut the round in 10 wedges. Separate the wedges slightly.
7) Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately.
Reviews
- 12/25/2011
- Awesome! Even worked great with margarine.
- 12/24/2011
- WOW these are great, fast and easy. I modified the recipe as well. I used the orange flavored cranberries from KAF, and omitted the orange peel. Used fat free half and half and Smart Balance Omega 3 buttery sticks. I have found that these sticks are perfect substitution for all butter recipes. Used the allspice as that makes this recipe work so well. Also used KAF bread salt in place of salt.
- 12/06/2011
- These are amazingly good and super easy! I used half and half of the flour and finished them with an orange glaze. They blow Starbucks' scones away! Definitely a keeper!
- 09/02/2011
- We thought these were really tasty, it's always nice to have another whole grain recipe on hand that needs no tweaking (as you guys have already done it for us! ;) ) I didn't have enough 1/2 & 1/2, so I subbed unsweetened soy milk (just happened to have some), and it still worked quite nicely. Followed the rest of the recipe as written, even cutting the scones into 10 as suggested. Next time, however, I will just cut into 8, as 10 is a pretty awkward number and it left me w/"skinny" scones that were not all the same size.
- 05/01/2011
- I am so happy to have found this recipe. I was breaking the bank getting my cranberry-orange scone fix from an upscale, organic bakery. These are nice and light, moist on the inside and crunchy on the outside at a fraction of the cost. Best part is I can make them even more orangey and cranberrier. I made an orange glaze to drizzle on top - but they are just as good without it. Nummy, num, num. It was so easy and quick - I now have the courage to try other recipes.
- 03/21/2011
- I have been making these lovely scones for over 4 months now. I bake them at least twice a week and double the amount. I made my some modifications, e.g., substituted the butter with "I can't believe it's not butter" and you cannot tell the difference. I also use 1/2 KAF White Whole Wheat and 1/2 KAF Unbleached All Purpose. In addition to the dried cranberries, I add a lot of slivered unsalted toasted almonds. My husband doesn't have a sweet tooth, but he can't leave for work without these tasty scones anymore, whether straight out of the oven or 2 days old and crunchy. Thanks KAF!
- 02/22/2011
02/16/2011- This is very good, but I'm not a fan of the dried cranberries. I like to feel the juice! I substituted chopped fresh cranberries (mixed with a couple tablespoons of sugar) and it became perfect and juicy! Thank you for the wonderful recipe!
- 02/14/2011
- I made these for our Sweetheart Breakfast at church and they were delicious! I used fresh orange peel and juice and it makes all the difference. I also used 1/2 white whole wheat flour and 1/2 all purpose. I made them the night before and they were still fresh and tender the next morning. Great recipe and the video is very helpful as well.
- 04/06/2010
- Great recipe...I substituted dried cherries for the cranberries and added 1/2 teaspoon almond extract, and they turned out fabulously. Thanks, King Arthur!
