Delicious Non-Vegan African Foods

Cranberry Orange Scones – Immaculate Bites

Cranberry Orange Scones – Homemade sweet and sour, melt-in-your-mouth scones are not difficult to make. Take a breather and crank up the oven for the perfect breakfast or snack. Cranberry and orange peel combine for a memorable fall flavor that’s perfect for the holiday season.

One of my favorite pastimes is meeting up with friends for coffee and scones at a local coffee shop. Cranberry-orange scones are usually a hit during the holiday season, so you don’t always have a great creation like this. But when they do, I waste no time deciding what I want in my Kappa Joe.

And it’s not just drool-worthy sweet and sour. Cranberry red and zest orange flecks are beautiful. It’s neither a cake nor a biscuit, so it’s perfect for holiday celebrations.

orange cranberry scones 2

Melting Cranberry Orange Scone

Hats off Scottish for this lovely quick bread. But I’ve heard Americans complain that their ancestors turned over in their graves because they use eggs and glaze. Because it adds fat and holds the scones better. And glaze? Well what can I say? It’s very tasty, but if you’re a purist, you can skip it.

recipe ingredients

  1. all purpose flour – This is an essential ingredient for bread, especially these scones. Don’t worry if you don’t have all-purpose flour.check out my complete list wheat flour substitute take care of it. Friends with gluten-free needs tell me this recipe works well with an equal amount of all-purpose gluten-free flour mix.
  2. Granulated sugar – A pantry staple that sweetens our lives. If you want something a little healthier, you can substitute brown sugar 1:1. Remember to pack when you measure. Even better, go by weight (1.75 ounces or 50 grams).
  3. Baking powder – The perfect leavening agent for these scones.
  4. orange peel – The citrus flavor pairs well with cranberries. You can use a few drops of orange extract if you have no peel.
  5. Unsalted butter – The goodness of the butter gives this recipe a welcome dose of moisture. Fat is demonized, but I disagree. I’m no medical expert, but my great-grandparents did well on real lard and butter.
  6. dried cranberries ・The sourness and sweetness are perfectly matched, and it goes well with oranges. If you want to use it raw or frozen, please check it out. You might coarsely chop it first, so the explosion of sourness isn’t overwhelming.
  7. heavy cream – Real cream is the best. It adds a nice mouthfeel and helps you hold this baby together. A half or half sour cream works in a pinch.
  8. egg – This ingredient is not in the original recipe, but that’s okay. It holds everything together and gives the scones a little extra flavor.
  9. orange glaze – Orange peel and juice, confectioner’s sugar, and butter give the glaze a surprising amount of heat.

How to make cranberry orange scones

make scones

  • preheat the oven Up to 400°F/205°C.
  • mix dry ingredients – Combine flour, sugar, baking powder, salt and orange peel in a large bowl and whisk to combine.
  • cut with cold butter –Use your fingertips to quickly cut the butter into the flour mixture until the mixture resembles coarse crumbs. This may take him 3-5 minutes. Alternatively, you can use a pastry cutter to blend the butter.
  • add cranberries – Carefully fold the cranberries.
  • add wet ingredients ・Make a hollow in the middle of the bowl and add the whipped cream and eggs. Stir with your hands or a rubber spatula until it forms a gritty ball. Do not over mix (about 1 minute).
  • lightly Knead dough – Transfer the dough to a floured board or surface. Then knead about 3-4 times – just enough for it to come together.
  • foam scones – Gently flatten the dough until it is about 1 inch thick. Then, using a 2-inch round cookie cutter or a glass, cut the scones into thick circles, press the remaining scraps into another whole, and cut again until the dough is used up. You can also use a knife or bench scraper to cut the dough into 8 wedges like a traditional scone.
  • bake Bake at 400°F/205°C for 15-20 minutes or longer, until lightly browned. Start checking after 12 minutes.
  • cool – Remove from oven and cool on wire rack for about 5 minutes, then serve hot or cool completely before glazing.

orange glaze

  • mix glaze ingredients – Combine sugar, orange juice and orange peel in a small bowl and whisk until smooth.
  • adjust consistency – Add sugar or juice as needed to adjust the consistency to your liking. It should be a little thicker.
  • finish – Glaze over cooled scones and let sit for about 1 minute before serving.
Orange cranberry scones on a white plate

recipe variations

  1. citrus swap – Lemon zest and juice work great instead of oranges. Mandarin also adds a pleasant orange twist to this recipe.
  2. Dried fruit – Dried cherries with almond extract, diced dried apricots with a dash of lemon and peach pie spice, or dried chopped pineapple with standby oranges are delicious.There are also delicious recipes raspberry white chocolate scone it is not of this world. It’s okay. 😁

tips and tricks

  1. Freeze butter before grating or chopping. In fact, keep all ingredients as cold as possible before tossing them together. The result will be lighter and fluffier. I think scientists have an explanation, but I like cooking, not science. 😉
  2. Chilling the scones 15 minutes before baking will help them retain their shape.
  3. My recipe uses my hands to mix the butter. However, if you have a pastry cutter, you can use that instead to keep the butter from warming up before it’s done.
  4. Make mini scones by cutting each triangle into two triangles to reduce baking time slightly.

advance instructions

If you want to make scones the night before (and keep them in the fridge) and bake them in the morning, you can do that.

You can put it in the freezer before baking. Let the scones come to room temperature while the oven is preheating, then pop. You may need to bake them a minute or two longer than if they weren’t frozen.

How to eat and store

Cranberry orange scones, or any other scone, are best glazed fresh out of the oven. It’s a pot of coffee and you’re good to go. Oh, you can use a plate, but mine doesn’t go that far.

Leftovers can be stored at room temperature for a few days if tightly wrapped, and you can freeze them for 2-3 months.

If you reheat it in the oven or toaster oven for about 5 minutes, it will be almost as good as it was when it first came out of the oven.

Frequently Asked Questions

Why aren’t my scones fluffy?

1. One reason could be that the dough was too dry or damp. The dough should be damp enough to stick, but not so wet that it sticks to your hands.
2. Another reason could be that you didn’t add enough baking soda. If you think that’s the culprit, add 1/4 tsp.
3. Don’t let the dough sit too long before baking the scones. Baking soda is activated as soon as the wet and dry ingredients are mixed. You can chill the dough for up to 15 minutes, but the longer you wait in the oven, the less effective the baking soda will be.
4. Be sure to preheat the oven. Not so important in some recipes, but in scones.

How to make moist scones?

My recipe uses real butter and heavy cream. Sorry to those of you on a diet, but the fat is what makes scones so moist and delicious that they melt in your mouth. It works.

What is the secret to making delicious scones?

Really cold butter and bring all the ingredients together as quickly and smoothly as possible. Another secret to delicious scones is getting the right amount of moisture in your dough. Not too dry, not too wet.

orange cranberry scones 3

Accompaniment to cranberry orange scones

Honestly, these are great with coffee or your favorite tea.You Can Complete Incredible Fall Flavors pumpkin spice latte Also chai tea latte.

If you want more variety of sweets for your special occasion, check out these cinnamon roll That’s excellent.

Try more incredible bread recipes

Conclusion

If you haven’t tried top quality scones yet, you don’t know what you’re missing. Have you eaten homemade scones yet? Don’t forget to comment how it turned out or any flavor additions you’ve tried.❤️

see how to make

orange cranberry scones

Making homemade cranberry orange scones is not difficult. Take a breather and crank up the oven for the perfect breakfast or snack. Cranberry and orange peel combine for an unforgettable fall flavor. These super easy scones are sure to be a holiday hit.

instructions

orange cranberry scones

  • Preheat oven to 205°C.

  • Combine flour, sugar, baking powder, salt and orange peel in a large bowl and whisk to combine.

  • Using your fingertips, quickly chop the butter into the flour mixture until the mixture resembles coarse bread crumbs. This may take about 3-5 minutes. Alternatively, you can use a pastry cutter to blend the butter.

  • Carefully mix in the dried cranberries. (Fresh or frozen, whichever you prefer.)

  • Make a hollow in the middle of the bowl and add the heavy cream and eggs. Stir with your hands or a rubber spatula until it forms a gritty ball. Do not over mix for about 1 minute.

  • Transfer dough to a floured board or surface. Then knead about 3-4 times – just enough for it to come together.

  • Gently press dough into 1-inch thickness, cut scones into thick circles using 2-inch round cookie cutters or a glass, press remaining scraps into another whole, and cut again until dough is used up. You can also use a knife or bench scraper to cut the dough into eight wedges like traditional scones.

  • Bake in an oven at 205°C for 15-20 minutes or longer until golden brown. Start checking after 12 minutes.

  • Remove and cool on a wire rack for about 5 minutes, then serve hot or cool completely before glazing.

orange glaze

  • Combine sugar, orange juice and orange peel in a small bowl and whisk until smooth.

  • Add sugar or juice as needed to adjust the consistency to your liking. It should be a little thicker.

  • Glaze the cooled scones and let sit for about 1 minute before serving.

Tips and notes:

  • Freeze butter before grating or chopping. In fact, keep all ingredients as cold as possible before tossing them together. The result will be lighter and fluffier.
  • Chilling the scones 15 minutes before baking will help them retain their shape.
  • My recipe uses my hands to mix the butter. However, if you have a pastry cutter, you can use that instead to keep the butter from warming up before it’s done.
  • Make mini scones by cutting each triangle into two triangles to reduce baking time slightly.
  • Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 1Scone| | calorie: 412kcal (twenty one%)| | carbohydrate: 43g (14%)| | protein: Fiveg (Ten%)| | thick: twenty twog (34%)| | saturated fat: 12g (75%)| | cholesterol: 96mg (32%)| | sodium: 312mg (14%)| | potassium: 258mg (7%)| | fiber: 1g (Four%)| | sugar: 12g (13%)| | Vitamin A: 843IU (17%)| | Vitamin C: 6mg (7%)| | calcium: 108mg (11%)| | iron: 2mg (11%)

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