What to do with leftover fresh cranberries from the Pear Cranberry Squares made a couple of weeks ago. It wasn’t too hard to decide since my thoughts went directly to some light flaky scones bursting with tart cranberries and sweet essence of orange.
After combining two different recipes and making several changes to the method of preparation just to clarify directions, these scones turned out to be among the tastiest I’ve made. This recipe has given me a new appreciation for fresh cranberries and I’m already dreaming of adding some to a good muffin recipe!
Although the original recipe instructed adding sugar to the cranberries it seemed a better idea to leave them naturally tart instead then brushing a very thin orange glaze over the scones after baking.
A burst of tartness from the cranberries followed by a hint of sweet orange flavour turned out to be a truly delicious, winning combination!
Cranberry Orange Scones
¾ cups plain yogurt
2 cup all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 tablespoon fresh orange zest
½ cup cold butter (frozen works better if grating it)
1 ½ cups fresh cranberries
- Whisk together the flour, sugar, baking powder, baking soda, salt and orange zest.
- Coarsely grate butter then lightly toss into the dry ingredients until evenly dispersed. Keep cold in the refrigerator or freezer while preparing rest of the ingredients.
- Coarsely chop the cranberries and set aside.
- Add the yogurt to the dry ingredients, stir until it begins to come together. Instead of kneading the dough press it down with hand then keep folding it over itself continuing until the dough comes together. This will keep the dough flaky.
- On a floured surface press dough down to approximately 1 inch in thickness.
- Place about half of the chopped cranberries over the dough then fold in thirds.
- Add the remaining cranberries then fold in thirds again.
- With hands roughly shape the dough into an 8 to 9 inch round then cut into 8 equal pieces.
- Place on a parchment lined baking sheet.
- Brush tops with milk or cream and bake in a preheated 425 degree F. oven for 15 to 20 minutes or until golden in colour.
- Cool on rack.
- To ½ cup sifted icing sugar add enough orange juice to make a thin glaze and brush onto cooled scones.
Notes, Tips and Suggestions
- In case you think the eggs are missing, no eggs in this recipe.
- Sour cream could be a good substitute for the yogurt
- A thin consistency glaze is best on these scones, brush the glaze on instead of pouring it on. Less is more in this case.
- It’s best to keep all ingredients cold to ensure a flaky scone.
- Cold butter can also be cut into the dry ingredients with a pastry cutter instead of grating.
More Scone recipes…
Chocolate Coconut Scones
Raspberry Coconut Dark Chocolate Scones
Strawberry Ricotta Scones
Blueberry Scones with Creme Fraiche
Lemon and Crystallized Ginger Scones
Brown Butter Peach Scones
Pear Scones with Pear Maple Butter
Apple Cinnamon Scones