Last week, I got a back of organic heirloom cranberries in my CSA box. Just in time to make fresh cranberry sauce for Thanksgiving, right? Well, in theory, yes. But, my Thanksgiving meal didn’t include fresh cranberry sauce because there weren’t enough burners on the stove for me to make it. (I guess I could have made it ahead of time. Oh well.)
So, what did I do with my cranberries? Well, I froze most of them, so I can make fresh cranberry sauce at Christmas:-) But, I reserved a few of them to make some Cranberry Orange Scones.
These were perfectly moist, just the right amount of crumbly, and the balance of orange and cranberry was spot on! And, they were really easy to make! Score!
Cranberry Orange Scones
2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
dash of cinnamon
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) milk (I used whole)
1/2–3/4 cup halved cranberries, drained on paper towels
Zest of 1 orange
Juice of 1/2 orange
Preheat oven to 425 degrees. Line a baking sheet with parchment paper; Set aside.
In a small bowl, sprinkle the cranberries with sugar, set aside.
Whisk together flour, 5 tablespoons sugar, baking powder, cinnamon, and salt. Cut in butter with a pastry blender.
Squeeze 1/2 orange into measuring cup. Fill to 2/3 cup with milk. Pour into flour mixture until just moistened.
Gently fold in cranberries and orange zest.
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet. Brush tops with remaining tablespoon milk; sprinkle with remaining sugar.
Bake until golden brown, 15 minutes. Let cool on a wire rack.
Served with a side of eggs, these babies made a perfect Sunday morning breakfast!