Cranberry Orange Scones

What can you do with a giant bag of dried cranberries? Make scones, obviously! (or at least you’ll want to after you read this?)

Cranberry scones have been on my to-bake list for a while now. With our newly acquired ginormous bag of Craisins, just figured that there wasn’t an excuse not to make them. Starbucks actually carries a really good lemon cranberry scone that is topped with a lemon infused icing. Tasty, moist, and even better heated up.

I went with orange because I didn’t have a lemon on hand and here’s what I came up with.

Cranberry Orange Scones

  • 3/4 cup sour cream
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 egg
  • 2/3 cup dried cranberries
  • zest of 1 whole orange
  • juice from 1/2 orange

Directions

1. In a small bowl, blend the sour cream and baking soda, and set aside.

2. Preheat oven to 350 degrees F (175 degrees C).

3. In a large bowl, mix the flours, sugar, baking powder, and cream of tartar. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the cranberries, orange zest, and orange juice.

4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. (dough was a little sticky, but I didn’t add any additional flour b/c that might have caused the scones to become dry)

5. Cut into 12 wedges, and place them 1-2 inches apart on the prepared baking sheet. (Pizza cutter worked really well, since the dough was so moist/ sticky)

6. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. These took a little longer to bake (about 15 mins), most likely due to the extra sour cream.

Decided to add more sour cream this time because the last batch of scones were a bit dry after they cooled, so I wanted to ensure that these would be/stay moist on the inside. The dough is a little more sticky, but not too bad if you don’t handle it that long.

The scones turned out really yummy (I thought at least), must have been the orange. Orange flavor came through well and wasn’t over-powering, but rather complementary (initially thought there was too much orange flavor, with the juice and zest). Will be making these again for sure, with our giant bag of Craisins =] Got to think of more ways to use dried cranberries though… straight up, salad, muffins… suggestions?

And lastly, a random blurb about our friday food adventure… Here’s what Chris and I ended up making, after spending over 10 mins in the grocery store staring blankly at each other and repeatedly asking “What do you want to eat?”, “I don’t know/care, what do you want?”, “Do you feel like…?”… repeated this sequence of questions about 10 times lol yes, we need to work on our food planning/ food related decision skills. After much debate, we ended up getting chicken and yams. Then C decided to get creative in the kitchen and we ended up with…

Yam fries

Korean BBQ Chicken

Sweet Chilli Teriyaki Chicken

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5 Comments Add yours

  1. Amanda says:

    I liked these scones!!
    I was thinking you could make cranberry oatmeal cookies

    Like

    1. Janine says:

      Thanks! Good idea, think I will make those.

      Like

  2. Amy K. says:

    Mmm, scones look good, and so do the yam fries and chicken. Next time you and Clawbster have trouble deciding what to eat, call me, and I’ll tell you what I want. Then just call me back to let me know when dinner is ready. Thx!

    Like

    1. Janine says:

      lol! We will keep that in mind for next time!

      Like

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