Bake someone happy with these easy Cranberry-Orange Scones. Sweet cranberries, orange zest, and whole wheat pastry flour, not to mention ample butter, make for a divine weekend treat!
Keyword: cranberry orange scones, scone recipe
Author: Jessica Fisher
3cupwhole wheat pastry flour
2 1/2tspbaking powder
3/4cupbuttercut into cubes
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl or the bowl of a food processor fitted with a metal blade, combine the flour, 1/3 cup sugar, baking powder, baking soda, salt, and cinnamon. Mix well.
Add the butter cubes and cut them in with a pastry blender, or if using the food processor, pulse until coarse crumbs are formed. If using the food processor, transfer the mixture to a large bowl. Stir in the cranberries and orange zest.
In another bowl, whisk together the milk and yogurt until smooth. Add this to the dry mixture, folding until a stiff dough is formed.
Turn the dough ball out onto a lightly floured surface. I simply do this on the prepared baking sheet. Knead just until the dough holds together. Pat the dough into a large circle and cut into wedges. Sprinkle heavily with demerara sugar.
Lay the wedges out on the prepared baking sheet and bake in the oven until golden, 12 to 15 minutes. Cool on a rack and serve.
If freezing: Freeze unbaked scones on parchment covered tray until firm and then place them in a ziptop freezer bag in the freezer. Bake from frozen, adding five minutes to baking time. Completely cooled scones can also be frozen in a ziptop freezer bag. Thaw these, wrapped, on the counter, before serving.
Can I make these scones ahead of time?
You can freeze the scones unbaked on parchment covered tray until firm and then place them in a ziptop freezer bag in the freezer. Bake from frozen, adding five minutes to baking time. Completely cooled scones can also be frozen in a ziptop freezer bag. Thaw these, wrapped, on the counter, before serving.