Monday, November 22, 2010

Fresh Cranberry Orange Breakfast Scones


 Here's a great way to start our your Holiday morning with these delicious breakfast scones. Orange with a hint of cinnamon will be a lingering smell all morning long! Enjoy!


I love making quick breads in the fall, these are so festive looking for the holiday. Especially at Thanksgiving, or Christmas, the color of these and fresh taste of orange is the perfect way to start that busy day! Just one more thing, these may be the best  fresh cranberry scones you'll ever make so if this is your first shot at using them fresh give this a try you won't be dissappointed.

Fresh Cranberry Orange Scones:

1 1/2 cups fresh cranberries
1/2 cup light brown sugar
pinch of cinnamon
Zest of 1 small orange
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter
1 egg, beaten
1/2 cup milk
Extra flour

White sugar, for topping
Heat the oven to 350 and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.

  Chop the cranberries into small pieces either by hand or in a food processor. In a bowl or food processor mix all dry ingredients then  add chilled  cut up butter into the dry ingredients, add brown sugar and orange zest into the food processor or bowl and mix until fine and crumbly. Add cranberries and stir in the beaten egg and milk.

Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Mound a rectagular mound around an inch high and cut into wedges.  Brush tops with  milk and sugar or egg wash ( beaten egg with a tablespoon of water).

Bake for about 25 minutes or until just getting golden. Serve warm with plenty of butter.

Dried Cranberry Scones:
Combine in bowl and mix until mixture looks like crumbs:
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup margarine or butter (or use margarine)
1 teaspoon orange zest

Add the following and mix until dry ingredients are moistened:
1 cup buttermilk
1 cup dried cranberries
Roll dough into a ball and knead lightly twelve times on parchment papered surfaced and lightly floured.

Keep dough on parchment paper, roll out 1/2 to 3/4 inch thick.

Cut into pie wedge triangular shape as shown above.

Brush each scone with:
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon milk
Bake at 400 15-20 minutes.

I gave you both versions I make when fresh cranberries are not available these are a good substitute!
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