MINI ORANGE-CRANBERRY SCONES

February 10, 2013
mini orange-cranberry scones, breakfast, pastry

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!

Mini Orange-Cranberry Scones
Serves 8
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups all-purpose flour, spooned and leveled
  2. 3 tablespoons sugar
  3. 2 1/2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 teaspoon finely grated orange zest
  7. 5 tablespoons cold unsalted butter, cut into small pieces
  8. 1/2 cup dried cranberries
  9. 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
  10. baking spray
Instructions
  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!
Notes
  1. You'll need a scone pan for this recipe.
Florida Girl Cooks http://floridagirlcooks.com/
min orange-cranberry scones, breakfast, pastry

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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