The first time I had ever tried a orange-cranberry scone was when I worked part time at Starbucks inside the Wellington Mall (back in 2005). I wasn’t much for treats nor coffee at this time in my life but that was all sure to change.
I have been wanting to make my own scones for some time now and figured I better get on it since my queque of recipes to try is a mile and a half long. The trick to this, which is probably no real trick but rather a cure to my OCD, was to find the perfect scone pan. I found a mini scone pan via a chef’s catalog I received recently but $36 seemed a bit steep for me. I searched eBay for the exact one and lo-and-behold I found it for $12 with shipping already included. It’s a mini-scone making kind I might also want to add, which to me is the perfect size being that full sized scone is a bit too big for me to finish at times. I was sold and it came in three days. I am confident the scone pan will become your best friend, especially on the weekend where there is obviously more time for things of this nature. Grab a cup of hot coffee, sit back, and enjoy your delicious scones! Stay tuned for other variations of this scone recipe!
MINI ORANGE-CRANBERRY SCONES
INGREDIENTS
1 1/2 cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
baking spray
PREPARE
1. Preheat oven to 400 degrees. Grease a mini-scone pan with baking spray.
2. With a stand mixer, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries and the rest of the dry ingredients as well.
3. Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
4. Transfer dough into mini-scone pan and distribute evenly.
5. Place in oven and bake for 18 – 20 minutes until golden in color.
6. Remove from oven and enjoy!
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange zest
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup dried cranberries
- 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
- baking spray
- Preheat oven to 400 degrees. Grease a mini-scone pan with baking spray.
- With a stand mixer, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries and the rest of the dry ingredients as well.
- Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
- Transfer dough into mini-scone pan and distribute evenly.
- Place in oven and bake for 18 - 20 minutes until golden in color.
- Remove from oven and enjoy!
- You'll need a scone pan for this recipe.
