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Orange-Cranberry Scones

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“This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my partner in my 1st cookbook swap here on Zaar! Great served with either a cranberry butter or an orange butter!”
READY IN:
37mins
SERVES:
8
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F, & grease a 9-inch round cake pan.
  2. In a mixing bowl, mix flour, 3 tablespoons sugar, baking powder & orange zest.
  3. Cut in butter until mixture resembles coarse crumbs, then stir in Mandarin oranges & cranberries.
  4. In another bowl, mix sour cream, egg, orange juice & vanilla, beating until smooth.
  5. Stir this sour cream mixture into the flour mixture until well mixed.
  6. Spread batter into prepared pan & sprinkle with the 1 tablespoon of sugar.
  7. Bake 28-32 minutes or until a wooden pick inserted in center comes out clean & scone is lightly browned.
  8. Cool 5 minutes in pan, then remove from pan & cut into wedges.
  9. Best served warm, but any leftovers should be refrigerated.

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