Back to Cranberry-Orange Scones
All Reviews for Cranberry-Orange Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Cranberry-Orange Scones
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
Gallery
Cranberry-Orange Scones
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 8
Gallery
Cranberry-Orange Scones
Cranberry-Orange Scones
Cranberry-Orange Scones
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 8
Recipe Summary
prep: 20 mins
total: 40 mins
Yield: Makes 8
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange zest
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup dried cranberries
- 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.
Reviews (9)
Add Rating & Review
161 Ratings
5 star values:
28
4 star values:
39
3 star values:
50
2 star values:
36
1 star values:
8
Reviews (9)
Add Rating & Review
161 Ratings
5 star values:
28
4 star values:
39
3 star values:
50
2 star values:
36
1 star values:
8
Add Rating & Review
161 Ratings
5 star values:
28
4 star values:
39
3 star values:
50
2 star values:
36
1 star values:
8
161 Ratings
5 star values:
28
4 star values:
39
3 star values:
50
2 star values:
36
1 star values:
8
161 Ratings
5 star values:
28
4 star values:
39
3 star values:
50
2 star values:
36
1 star values:
8
- 5 star values:
- 28
- 4 star values:
- 39
- 3 star values:
- 50
- 2 star values:
- 36
- 1 star values:
- 8
Martha Stewart Member
Rating: 5 stars
10/28/2018
I make these over and over again. When I make scones, this is the recipe I use. As Martha
Stewart recommends, I buy whatever amount of fresh cranberries I think I might need through the year in late November or in December, before they run out. I freeze them in zip-style freezer bags, and since I buy them organic there is no need to rinse before freezing. I dry whisk the powdered ingredients just before I add the butter and then I add the orange zest, (sometimes I use lemon zest, or tangerine zest). Only then do I add the cranberries and just toss them lightly to powder them up over mixing fresh fruit will cause it to 'bleed' into the dough. Lastly, I add the buttermilk, which I make myself by adding the juice of 1/2 a lemon or lime to 3/4 cup of lowfat milk--it curdles in about 10 minutes, so that is the first thing I do before I begin mixing and adding ingredients. I have a double oven, the top is a regular gas oven; the bottom uses convection heating. What I found is that my scones (Marthas' scones, of course) bake best in a regular oven, my convection oven dries them out and can easily overcook them. I like to dust them lightly with organic powdered sugar, and to have them with cold milk.
Martha Stewart Member
Rating: 4 stars
04/28/2018
If you really want a scone with a delicious orange flavor use a little orange extract and orange oil as well as zest. The orange oil is a must and you won't believe what a difference it makes.
Martha Stewart Member
Rating: 5 stars
11/10/2013
These are delicious. I double the zest, add 1/8 C frozen concentrated orange juice, and double the cranberries. Bake 5 extra minutes and decrease the temperature by 25* for a moister scone. The glaze is a wonderful way to top these special treats!
Martha Stewart Member
Rating: 4 stars
07/03/2012
These turned out really good! I made them for breakfast; followed the recipe exactly. I sprinkled some sliced blanched almonds on top before putting them in the oven--turned out great!
Martha Stewart Member
Rating: Unrated
06/03/2011
These scones were easy to make and tasted good, but in my experience making them, they spread more that I would have liked in the oven. I think possibly adding 1 or 2 more tablespoons of flour could have slightly reduced the stickiness and spreading of the dough. I did not need any additional buttermilk as the recipe suggested possibly needing.
Martha Stewart Member
Rating: Unrated
07/20/2010
These are divine and easy! I topped them with an orange glaze as suggested. Also, I used kefir cultured milk instead of buttermilk. They turned out great!
Martha Stewart Member
Rating: Unrated
10/28/2008
This is a wonderful and VERY easy scone. I do the whole thing in the food processor - dry ingr orange zest (pulse), cold butter (pulse), cranberries (pulse), buttermilk (pulse) turn out to form.. Also, I use orange flavored cranberries
Martha Stewart Member
Rating: Unrated
03/14/2008
what a great idea. here's a tip, if you juice an orange, lemon, or lime, save the shell and freeze it, then when you need zest you can take the shell and zest it.
Sandy Gluck
Martha Stewart Member
Rating: Unrated
11/14/2007
So yummy!!! Save the orange and juice it. Mix the juice with confectioners sugar to make a delicious glaze. I cut the dough into smaller portions before baking and then glaze them after they cool to make a great dessert.
Martha Stewart Member
Rating: 5 stars
10/28/2018
I make these over and over again. When I make scones, this is the recipe I use. As Martha
Stewart recommends, I buy whatever amount of fresh cranberries I think I might need through the year in late November or in December, before they run out. I freeze them in zip-style freezer bags, and since I buy them organic there is no need to rinse before freezing. I dry whisk the powdered ingredients just before I add the butter and then I add the orange zest, (sometimes I use lemon zest, or tangerine zest). Only then do I add the cranberries and just toss them lightly to powder them up over mixing fresh fruit will cause it to 'bleed' into the dough. Lastly, I add the buttermilk, which I make myself by adding the juice of 1/2 a lemon or lime to 3/4 cup of lowfat milk--it curdles in about 10 minutes, so that is the first thing I do before I begin mixing and adding ingredients. I have a double oven, the top is a regular gas oven; the bottom uses convection heating. What I found is that my scones (Marthas' scones, of course) bake best in a regular oven, my convection oven dries them out and can easily overcook them. I like to dust them lightly with organic powdered sugar, and to have them with cold milk.
Rating: 5 stars
Rating: 4 stars
04/28/2018
If you really want a scone with a delicious orange flavor use a little orange extract and orange oil as well as zest. The orange oil is a must and you won't believe what a difference it makes.
Rating: 4 stars
Rating: 5 stars
11/10/2013
These are delicious. I double the zest, add 1/8 C frozen concentrated orange juice, and double the cranberries. Bake 5 extra minutes and decrease the temperature by 25* for a moister scone. The glaze is a wonderful way to top these special treats!
Rating: 4 stars
07/03/2012
These turned out really good! I made them for breakfast; followed the recipe exactly. I sprinkled some sliced blanched almonds on top before putting them in the oven--turned out great!
Rating: Unrated
06/03/2011
These scones were easy to make and tasted good, but in my experience making them, they spread more that I would have liked in the oven. I think possibly adding 1 or 2 more tablespoons of flour could have slightly reduced the stickiness and spreading of the dough. I did not need any additional buttermilk as the recipe suggested possibly needing.
Rating: Unrated
Rating: Unrated
07/20/2010
These are divine and easy! I topped them with an orange glaze as suggested. Also, I used kefir cultured milk instead of buttermilk. They turned out great!
Rating: Unrated
10/28/2008
This is a wonderful and VERY easy scone. I do the whole thing in the food processor - dry ingr orange zest (pulse), cold butter (pulse), cranberries (pulse), buttermilk (pulse) turn out to form.. Also, I use orange flavored cranberries
Rating: Unrated
03/14/2008
what a great idea. here's a tip, if you juice an orange, lemon, or lime, save the shell and freeze it, then when you need zest you can take the shell and zest it.
Sandy Gluck
Rating: Unrated
11/14/2007
So yummy!!! Save the orange and juice it. Mix the juice with confectioners sugar to make a delicious glaze. I cut the dough into smaller portions before baking and then glaze them after they cool to make a great dessert.
All Reviews for Cranberry-Orange Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cranberry-Orange Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
