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- 1 Here’s How to Do it:
- 2 Cover a baking sheet with parchment paper.
- 3 Turn the dough once or twice, then roll the dough into a ball, place it on the parchment paper and GENTLY press it down until it’s about 1/2 to 3/4″ thick, about as thick as the tip of your thumb.
- 4 Using a sharp knife, cut the round into six wedges, but do not separate. Cover and refrigerate for at least four hours – or overnight. This will keep the butter from melting in too quickly and keep each bite bursting with flavor.
- 5 Sprinkle the remaining sugar over the top of the round.
- 6 About 5 minutes before you are ready to bake the scones, preheat the oven to 375°.
- 7 Bake for about 15 to 20 minutes, or until they have risen and are golden brown.
- 8 Let them cool about 15 minutes, then gently cut along the scores.
- 9 Let them cool completely before you eat them. Otherwise they will crumble and fall apart.
- 10
- 11 © Copyright 2023 The Lazy Gastronome
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I might have mentioned this before – my brother took me and my sister to the cranberry bogs in Washington state. The harvest was long over, but it was quite interesting visiting the museum and learning about the wet and dry harvest. The dry harvest produces the berries that are sold as fresh fruit. The wet harvest berries are used to make dried cranberries, juice and other processed items. While we were there I was able to purchase some of those dry harvest berries that had been frozen – And I’ve been making some good stuff!
Here’s How to Do it:
Start with only cold ingredients! It may not sound terrible important but you will have scones that are buttery and flaky and delicious!
I freeze my butter (or vegan spread), then grate it as soon as I’m ready to make the dough – everything out, still cold and ready.
In a large bowl, mix 1/3 cup of the sugar, flour, salt, and baking powder together ingredients with wire whisk.
Drop in the grated butter and massage into the dry ingredients with your fingers or a wooden spoon. Do this quickly so the butter doesn’t melt.
In a large measuring cup or bowl, whisk the half and half with the egg until they are thoroughly incorporated.
Make a well in the center of the dry ingredients and gently mix in the milk mixture.
Mix the berries with 1/4 cup sugar, the orange juice and the orange zest.
Once the dry are slightly moist, gently fold in the berries. Be careful not to over mix. The dough should be rather shaggy.
Cover a baking sheet with parchment paper.
Turn the dough once or twice, then roll the dough into a ball, place it on the parchment paper and GENTLY press it down until it’s about 1/2 to 3/4″ thick, about as thick as the tip of your thumb.
Using a sharp knife, cut the round into six wedges, but do not separate. Cover and refrigerate for at least four hours – or overnight. This will keep the butter from melting in too quickly and keep each bite bursting with flavor.
Sprinkle the remaining sugar over the top of the round.
About 5 minutes before you are ready to bake the scones, preheat the oven to 375°.
Bake for about 15 to 20 minutes, or until they have risen and are golden brown.
Let them cool about 15 minutes, then gently cut along the scores.
Let them cool completely before you eat them. Otherwise they will crumble and fall apart.
© Copyright 2023 The Lazy Gastronome
We were featured!
Delicious buttery scones that are just sweet enough and stuffed with moist berries.
- 2-1/4 cups flour
- 1 Tablespoons baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup butter (frozen)
- 1/2 cup half and half
- 1 Tablespoons fresh squeezed orange juice
- 1 teaspoon orange zest
- 1 large egg, cold
- 1 cup whole cranberries, frozen or fresh (do not thaw)
-
Start with only cold ingredients! It may not sound terribly important, but you will have scones that are buttery and flaky and delicious!
-
I freeze my butter (or vegan spread), then grate it as soon as I'm ready to make the dough - everything out, still cold and ready.
-
In a large bowl, mix 1/3 cup of sugar, flour, baking powder and salt together ingredients with wire whisk.
-
Drop in the grated butter and massage into the dry ingredients with your fingers. Do this quickly so the butter doesn't melt.
-
In a large bowl, mix 1/3 cup of the sugar, flour, salt, and baking powder together ingredients with wire whisk.
-
Make a well in the center of the dry ingredients and gently mix in the milk mixture.
-
Mix the berries with 1/4 cup sugar, the orange juice and the orange zest.
-
Once the dry are slightly moist, gently fold in the berries. Be careful not to over mix. The dough should be rather shaggy.
-
Cover a baking sheet with parchment paper.
-
Turn the dough once or twice, then roll the dough into a ball,
-
Place it on the parchment paper and GENTLY press it down until it's about 1/2 to 3/4" thick, about as thick as the tip of your thumb.
-
Using a sharp knife, cut the round into six wedges, but do not separate.
-
Sprinkle the remaining sugar over the top of the round.
-
Cover and refrigerate for at least four hours - or overnight. This will keep the butter from melting in too quickly and keep each bite bursting with flavor.
-
About 5 minutes before you are ready to bake the scones, preheat the oven to 375°.
-
Bake for about 15 to 20 minutes, or until they have risen and are golden brown.
-
Let them cool about 15 minutes, then gently cut along the scores.
Let them cool completely before you eat them. Otherwise they will crumble and fall apart.
© Copyright 2023 The Lazy Gastronome
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These look delicious!
Thanks Susan – they were!! I need to make more, Thanks for stopping by!
Helen, thanks for the drool worthy scones. Sounds like there is a weekend treat in my husband’s future.
Thanks Bernadette!! Let me know how you like them!
these scones turned out so good! easy to make and delicious for breakfast!
These cranberry orange scones were so delicious! I loved how easy they were to make!
I love your story about visiting the cranberry bogs! Love the scone recipe too
Delicious buttery scones. So many great options s with these. Perfect for afternoon tea.
These look so yummy! There goes my keto diet. I’m definitely making these.
Cranberries and orange are a match made in heaven. These scones are phenomenal!!
Delicious scones! I love the combo of cranberry and orange.
Such a delicious recipe. Thank you for sharing!
Love a good scone! These look incredible. :)
Great flavor combinations!
My favorite flavors in every bite – YUM!
These are great for brunch! Delicious!
Looks awesome want to try it
They are wonderful!! Thanks for stopping by!
Can’t wait to try them.
Next time I’m making two batches – they went fast!! Hope you enjoy.
Thanks so much for linking up at the Unlimited Link Party 98. Shared.
Visiting again to say thanks so much for linking up at Food Friday 16 for Any Recipe. Shared again.
Helen, CONGRATS! Your post is FEATURED at Food Friday 17 for Dessert Recipes from the previous linkup for Any Recipe.
Thanks!! I’m honored!