Cranberry-Orange Scones

Recipe

Side Dish
Cranberry-Orange Scones

Primary Media

Cranberry-orange scones on a patterned red-and-white napkin

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3.58 out of 5 stars
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24 ratings

Recipe Data

9
Servings

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    Servings and Ingredients

    Ingredients
    Serves 9
    QuantityIngredientAdd
    2 ¾ c.Hy-Vee all-purpose flour
    ½ c.plus 3 tbsp Hy-Vee granulated sugar, divided
    1 tbsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee salt
    6 tbsp.cold Hy-Vee unsalted butter, cut into bits
    2 tbsp.freshly grated orange zest (from 1 medium orange)
    2 tbsp.freshly squeezed orange juice
    1 tsp.minced fresh ginger
    2 c.cranberries, fresh or thawed from frozen
    1Hy-Vee large egg
    1large egg yolk
    ½ c.heavy whipping cream

    Directions

    1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
    2. In a food processor, pulse flour, 1/2 cup sugar, baking powder, salt, butter, zest, orange juice and ginger until mixture resembles coarse meal and transfer to a large bowl.
    3. In a small bowl toss together cranberries and 2 tablespoons sugar. Stir into flour mixture.
    4. In another small bowl lightly beat whole egg and egg yolk; stir in cream. Add egg mixture to flour and cranberry mixture and stir until just combined. Dough will be very crumbly. On a well-floured surface with floured hands, pat dough into a 9-inch square. With a long knife dipped in flour cut into 3-inch squares. Arrange squares 1 inch apart on baking sheet. Sprinkle with remaining 1 tablespoon granulated sugar.
    5. Bake for 25 to 30 minutes, or until light golden.

    Nutrition facts

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 80mg
    • Sodium: 330mg
    • Total Carbohydrates: 49g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Holiday 2011.