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Cranberry Orange Scones

You'll wake up on the right side of the bed each morning with these delicious cranberry orange scones. Made with only fresh, real food ingredients like whole wheat Einkorn flour and coconut sugar, treat yourself to these with a hot cup of coffee in the morning! ::DontWastetheCrumbs.com
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5 from 2 reviews

Try this easy and healthier recipe for Cranberry Orange Scones. Uses whole wheat Einkorn flour and coconut sugar. Can even be made dairy-free!

Ingredients

Scale
  • 2 cup whole wheat flour (I used einkorn)
  • 1/4 cup coconut sugar (or your preferred granulated sugar)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold unsalted butter, cut into pieces*
  • 1 cup fresh cranberries
  • 1 large egg*
  • 1/2 cup heavy cream*
  • One large orange, zested, OR 2 tsp orange juice concentrate
  • 2–3 tsp cream or milk
  • additional sugar and cinnamon for sprinkling

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt.
  3. Drop in the pieces of cold butter and working quickly, mash the butter in your fingers while coating the pieces with the flour mixture. You want the pieces to be small, but you don’t want to make a paste. Squishing, dropping and coating seems to be the method that works best. If you’re fancy or got skills, feel free to use forks, knives or a pastry blender. 🙂
  4. When the mixture looks like coarse breadcrumbs, add in the cranberries and orange zest and toss to coat with flour. Whisk the egg and cream together in another bowl and add all at once to the flour mixture. Mix gently with a spatula until it becomes gooey, then form the mixture into a ball using your hands and knead it gently against the sides and bottom of the bowl (5-10 times or so), taking care not to squish too many cranberries in the process. You want a good looking ball of dough in a bowl that’s fairly clean.
  5. Break off a small fistful of dough, shape into a ball and place onto an un-greased cookie sheet. Leave about 2 inches between each ball for expansion. Brush the tops with cream/milk and sprinkle cinnamon and sugar on top. Bake for 12-15 minutes, or until the cranberry orange scones are golden brown along the edges.

Notes

* If you’re challenged at cutting in the fat too, leave out the butter and egg and increase the heavy cream to 1 cup.

* Another fun variation is to use eggnog in place of the heavy cream. Follow the original recipe for a hint of ‘nog flavor, or use the variation above for a full-bodied eggnog scone!

Find it online: https://dontwastethecrumbs.com/cranberry-orange-scones/