These scones are not only delicious but also incredibly easy to prepare. Whether enjoyed with a cup of tea or as part of a brunch spread, they are sure to impress your family and friends. Plus, the bright orange zest and tangy cranberries create a festive feel, making them ideal for holiday gatherings or special occasions. Let’s get started on this scrumptious recipe!

Ingredients:

  • 1 ½ cups all-purpose flour (or a gluten-free blend)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (or a sugar substitute equivalent)
  • Zest of 1 orange
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 cup fresh or frozen cranberries, chopped
  • 1/2 cup buttermilk (or low-fat milk with 1 teaspoon vinegar added)
    • 1 teaspoon vanilla extract

    Instructions:

    1. Preheat the Oven:
      • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
    2. Mix Dry Ingredients:
      • In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the orange zest to incorporate it evenly throughout the flour mixture.
    3. Cut in the Butter:
      • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Be careful not to overmix; some small pieces of butter should remain.
    4. Add the Cranberries:
      • Gently fold in the chopped cranberries, being cautious not to crush them.
    5. Combine Wet Ingredients:
      • In a separate bowl, mix the buttermilk and vanilla extract. Pour this mixture into the dry ingredients, stirring just until combined. Do not overmix; the dough should be slightly sticky.
    6. Shape the Scones:
      • Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the circle into wedges (like a pizza) or use a biscuit cutter for round scones. Place the scones on the prepared baking sheet.
    7. Bake:
      • Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
    8. Cool and Serve:
      • Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.

        Tips for Success:

        • Cranberries: If using frozen cranberries, there’s no need to thaw them before mixing; just chop them and add them directly to the batter.
        • Butter Substitution: For a lighter option, you can substitute half of the butter with unsweetened applesauce, which will still keep the scones moist.
        • Storage: Store any leftover scones in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage; just thaw and reheat when ready to enjoy.

        Variations:

        • Glaze: For a little extra sweetness, drizzle a simple glaze made from powdered sugar and  orange juice over the  scones once they’ve cooled.
        • Nutty Addition: Add chopped walnuts or pecans for added crunch and flavor.
        • Spice It Up: Consider adding a pinch of cinnamon or nutmeg to the flour mixture for a warm, cozy flavor.

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