Cranberry-Orange Scones

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 10 scones

Recipe photo

White whole wheat gives these tasty scones a boost of fiber, vitamins, and minerals. Learn how to make them step by step on our video from how2heroes.

Cranberry-Orange Scones

star rating (27) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 10 scones
Published: 01/01/2010

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 OR 1 tablespoon orange juice powder

Tips from our bakers

  • Scones are like biscuits—tender, soft, and best made with as little handling as possible. Once you add the liquid to the scone's dry ingredients, stir VERY briefly; just till everything is moistened. Pat the dough out gently, cut, and bake.
  • Don't like whole wheat? Make these scones with King Arthur Unbleached All-Purpose Flour instead.


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.

Nutrition information

Serving Size: 1 scone (54g) Servings Per Batch: 10 Amount Per Serving: Calories: 180 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 4.5g Trans Fat: 0g Cholesterol: 35mg Sodium: 240mg Total Carbohydrate: 26g Dietary Fiber: 3g Sugars: 8g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23  All  
  • star rating 04/27/2015
  • dmahaffy from KAF Community
  • Not overly sweet dough. Used sanding sugar on top which gave it just a little extra pop of sweet. The dough was moist and not crumbly and dry. Easy to put together. The sanding sugar and cranberries make it look special.
  • star rating 02/04/2015
  • Ana from Cleveland, oh
  • The texture was great. I did half wheat flour and half all purpose so it was still too wheaty tasting for me. Could use a little more sugar.
  • star rating 12/01/2014
  • Tracie from Gardnerville, NV
  • star rating 08/23/2013
  • Barbara Chojnacki from Westerly, RI
  • I've been using this recipe for years. It was my introduction to white whole wheat flour, which I now use in much of my baking. The scones are delicious, and the recipe is foolproof.
  • star rating 08/23/2013
  • Barbara Chojnacki from Westerly, RI
  • I've been using this recipe for years. It was my introduction to white whole wheat flour, which I now use in much of my baking. The scones are delicious, and the recipe is foolproof.
  • star rating 03/18/2013
  • Nicole from Burlington, MA
  • Delish! I need to try to make these again. I added extra OJ to make it more orangey and the dough was too sticky. Still baked up quite good! I'll add a bit more sugar next time, but overall a yummy and easy recipe.
    When things get a bit sticky, pop the dough into the fridge and walk away for half an hour or so. This will allow the dry ingredients to absorb as much liquid as possible making it a bit easier to work with. For more "orange", use some grated zest (about 1-2 Tsp) OR 1/4 tsp of orange oil. Glad you persisted though! Kim@KAF


  • star rating 02/09/2013
  • member-Wilcom101 from KAF Community
  • Easy preparation and delicious! I used KA all purpose flour, Trader Joe's orange flavored cranberries and everything else per the recipe with grated fresh orange peel. I cut them into 8 sections and baked 2 minutes longer.Fresh and warm from the oven is the best way to eat them. Yummm
  • star rating 12/15/2012
  • Rob from Nevada City, CA
  • These are easy to make and my family loves them
  • star rating 08/02/2012
  • yuanyuan from KAF Community
  • Amazing! This was my first time making scones; thank you KAF for a foolproof recipe. I used heavy whipping cream and they still turned out heavenly. My friends and family were extremely impressed. I'll be making these again soon!
1 23  All  
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