Cranberry Orange Scones

Cranberry Orange Scones  | www.nutritiouseats.com

If you haven’t had a chance to read my last post about the benefits of juicing check it out HERE. Plus you still have until Thursday to enter to win a 3-day cleanse from Suja Juice. Whether you chose to do the cleanse or just enjoy them as a nutritional supplement or snack, the winner will receive 18 bottles of Organic, Cold-pressed delicious juices (in a cooler straight to their door). If you haven’t tried Suja you will become addicted.

Today I wanted to share an easy scone recipe from a new cookbook my friends at Cooking Light sent me, Lighten Up, America! I haven’t gotten very far into the book yet so hopefully I can give you a better review soon, but late Friday night I was flipping through it and saw this recipe for Cranberry Orange Scones. I just love the combo of cranberries and orange.

We love a more leisurely breakfast on weekends when we having nothing going on and scones are generally super easy and quick to make.

It was time bedtime when I found the recipe, but to make it go even faster in the morning I decided to mix all the dry ingredients which I left in a covered bowl out on the counter (this took me all of 5 minutes but was worth the little prep. Three young kids can be kind of demanding when they’re hungry in the morning). After I poured my cup of coffee in the morning, all I had to do mix in some butter, buttermilk, the cranberries and orange zest and I was done!

Cranberry Orange Scones | www.nutritiouseats.com

Although scones can be made with a lot of butter and/or cream, the reason I love them is that generally they aren’t overly sweet, especially this recipe. There is only 2 Tablespoons in the whole batch. Because they aren’t very sweet I thought my kids might like like them, but I was wrong! They were a big hit paired with a little fruit and yogurt.

I make one and only one scone recipe all the time so it was nice to branch out. I made minor substitutions to this recipe mainly in the method and baking time to match the recipe I always use. The Cooking Light recipe calls for separating the scones before baking but I like leaving them cut in the circle for I find I prefer the moist inside with the crusty outside versus crust all the way around the scone. I also ran out of buttermilk at the end so instead of brushing with it (per the original recipe), I melted a little butter and used that.

SconeRibbet collage

I also followed the recipe exactly which called for 1 teaspoon sugar in the dough and I found I wanted them to be a touch sweeter so I increased the sugar in the recipe below to 1 Tablespoon (my other recipe uses 1/4 cup which still isn’t much).

Super easy and something different for a weekend breakfast (for my family at least). I am excited to work my way through the rest of the cookbook!

Cranberry Orange Scones | www.nutritiouseats.com

Before I go, I want to wish all the Veterans including my sweet husband a happy Veterans day. We honor you today!

Cranberry Orange Scones

Yield: 8 scones

Serving Size: 1 scone

INGREDIENTS:

  • 1 3/4 cup all-purpose flour (or 7.9 ounces)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 5 Tablespoons unsalted butter, cut into little pieces
  • 3/4 cup low fat buttermilk
  • 1/2 cup dried cranberries
  • 1 Tablespoon orange zest
  • For topping:
  • 1 Tablespoon sugar
  • 1 Tablespoon better, melted

DIRECTIONS:

  1. Preheat oven to 425 degrees.
  2. Weigh or lightly spoon flour into dry measuring cups; In a bowl combine flour and next four ingredients (through sugar). Add cold cut butter; using your hands work it into flour mixture until it is well distributed but some butter the size of peas remains. Stir in buttermilk, cranberries and orange zest gently until combined.
  3. Gently work the dough in the bowl a few times just until dough comes together (do not overwork or scones will be tough). Turn out onto a floured surface, knead another 2-3 times and pat out to a 8 inch circle. Place dough on a non-stick baking sheet. Cut into 8 wedges. Brush with melted butter (or buttermilk) and sprinkle with sugar. Bake at 425 degrees for 15 minutes.

Notes

Recipe slightly adapted from Cooking Light, Lighten Up America Cookbook

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Questions: Do you make anything different for breakfast on the weekends? Are you a fan of scones?

 

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Comments

  1. I love scones. I truly do but haven’t made them in forever. These looks delicious and super simple. Can’t wait to try it!
    Christine @ Love, Life, Surf recently posted..A day in the life of compassionMy Profile

    • Melanie Flinn, MS, RD says:

      Christine- I totally had a dream about you last night and some other bloggers. We were taking group pictures out front of an Old Navy- you were SO EXCITED to go into the store and were getting inpatient with our picture taking. I can’t remember who all was there. Can you say random?!! lol!

  2. I make a very similar scone recipe. I love the flavor combo of orange and cranberry. Such a delicious breakfast (or any time treat) and much better when it’s homemade!
    Angela @ Happy Fit Mama recently posted..2013 Seacoast Half Marathon RecapMy Profile

  3. Miz says:

    I recently learned of my husbands LOVE OF THE SCONES (kinda shocking to me after 20 years together)
    Hed fall over if I made these for him…
    Miz recently posted..Watching what our BRAINS eat.My Profile

  4. these look SO GOOD!!!
    Linz @ Itz Linz recently posted..Hot Chocolate Race GIVEAWAYMy Profile

  5. OHH these might be nice for david’s birthday tomorrow…I’m just afraid I’d end up eating them all at once!
    Amanda @runtothefinish recently posted..NYC Marathon Questions and AnswersMy Profile

  6. I just love scones and cranberry and orange are the perfect thing for this time of year. Thank you for sharing your recipe!
    Sandra Laflamme recently posted..Weelicious Lunches: Recipe for Cucumber Yogurt Dip and a GiveawayMy Profile

  7. These look amazing! I love citrus in breakfast goods. Nice and bring in the morning!
    Laura @ Sprint 2 the Table recently posted..Kentucky Muscle WeekendMy Profile

  8. Dina says:

    they look yummy!
    Dina recently posted..Knish ShortageMy Profile

  9. Oh I love scones!! Strangely I’ve never made them homemade, but when I have kids I want to make some type of scone tradition or something…seriously, that or a special pancAke. I used to love weekend breakfasts when I was young, but now we rarely do anything special. That’s gotta change!!
    The Candid RD recently posted..Sweet Sugar and Cinnamon Biscuits (Vegan and Gluten Free)My Profile

  10. Gretchen says:

    Question. Could you use fresh cranberries? I have some in my from my coop box that I would love to use in this recipe.

    • Melanie Flinn, MS, RD says:

      Sure you could, but you would have to increase the sugar. So I thought I’d quick look online to see a good ratio and wouldn’t you know the first 20 I looked at ALL used dried cranberries! I finally found one that used 1 1/4 cup fresh cranberries roughly chopped with 1/2 cup, plus 3 T sugar. They also had a little more flour in that recipe 2 1/2 cups. With that being said, I say give it a try with whatever amount cranberry/sugar you like. These definitely are not very sweet scones. Let me know how it turns out!

      • Gretchen says:

        Just made the scones. I used 1 1/4 cup fresh cranberries, 2 1/2 cup sugar, and 1/4 cup sugar. I used all the rest of your ingredients. I baked at your temp and had to bake them 5 more min. I ate one fresh from the oven, and they are good, I might bump the sugar up some more if I make them with fresh in the future. Thanks for modifying the recipe for me. We have breakfast for the morning now.

        • Gretchen says:

          I was curious what my kids would since the scones aren’t sweet. They LOVED them!

          • Melanie Flinn, MS, RD says:

            That’s great! I thought the exact same thing with my kids because this recipe is definitely less sweet than the other I make. They had no complaints!

  11. Nancy McCoy says:

    I just made these! Delicious! The only change, is that I used fat free plain yougurt. Mine came out nice and flaky! Oh! I also squeezed my own juice and used frozen whole cranberries! YUM!

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