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Cranberry-Orange Scones

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Cranberry-Orange Scones

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Cranberry-Orange Scones Recipe Cranberry-Orange Scones Recipe

White whole wheat gives these tasty scones a boost of fiber, vitamins, and minerals. Learn how to make them step by step on our video from how2heroes.

At a glance

Prep
Bake
Total
Yield
10 scones

Nutrition information

Ingredients

  • 1 3/4 cups King Arthur White Whole Wheat Flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice, optional
  • 5 tablespoons unsalted butter, chilled, cut into pieces
  • 1/2 cup dried cranberries
  • 1/3 cup half and half
  • 1 tablespoon orange juice
  • 1 large egg
  • the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil OR 1 tablespoon orange juice powder

  • 7 ounces King Arthur White Whole Wheat Flour
  • 1 1/4 ounces sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice, optional
  • 2 1/2 ounces unsalted butter, chilled, cut into pieces
  • 2 ounces dried cranberries
  • 2 5/8 ounces half and half
  • 1/2 ounce orange juice
  • 1 large egg
  • the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil OR 1 tablespoon orange juice powder

  • 198g King Arthur White Whole Wheat Flour
  • 35g sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice, optional
  • 71g unsalted butter, chilled, cut into pieces
  • 57g dried cranberries
  • 74g half and half
  • 14g orange juice
  • 1 large egg
  • the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil OR 1 tablespoon orange juice powder

Instructions

  1. Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet.
  2. In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal.
  3. Stir in the cranberries.
  4. In a separate bowl, whisk together the half and half, orange juice, egg, and orange peel or oil. Add this mixture to the flour mixture and stir till the dough just comes together.
  5. Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2"-thick round, about 8" across.
  6. Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired.
  7. Cut the round in 10 wedges. Separate the wedges slightly.
  8. Bake the scones for about 15 minutes, or until they’re golden brown. Remove them from the oven, and serve immediately.

Nutrition Information

  • Serving Size1 scone (54g)
  • Servings Per Batch10
Amount Per Serving:
  • Calories180
  • Calories from Fat70
  • Total Fat8g
  • Saturated Fat4.5g
  • Trans Fat0g
  • Cholesterol35mg
  • Sodium240mg
  • Total Carbohydrate26g
  • Dietary Fiber3g
  • Sugars8g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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