Cranberry orange scones soft, not too sweet
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 14/12/2024 (594 days ago), so information in it may no longer be current.
Is there a more festive flavour pairing than orange and cranberry? Today’s Homemade Holiday recipe combines the two in a soft, fluffy scone filled with plump cranberries and zippy orange zest. These would be a welcome, not-too-sweet addition to a holiday breakfast or brunch.
Marlene Cyncora discovered this recipe in a magazine and it has become a staple of coffee dates with friends and family. She likes to prep the wet and dry ingredients in advance, mixing everything together and popping the scones in the oven 45 minutes before company is set to arrive.
“They are so good when right out of the oven,” she writes.
EVA WASNEY PHOTO These Cranberry Orange Scones from Marlene Cyncora are soft and not too sweet.
Cranberry Orange Scones
Recipe submitted by Marlene Cyncora
Ingredients
- 750 ml (3 cups) all purpose flour
- 45 ml (3 tbsp) sugar
- 2.5 ml (½ tsp) salt
- 20 ml (4 tsp) baking powder
- 2.5 ml (½ tsp) cream of tartar
- 190 ml (¾ cup) cold butter or margarine
- 1 egg
- 250 ml (1 cup) milk
- 15 ml (1 tbsp) orange zest
- 125 ml (½ cup) dried cranberries, soaked in orange juice
- Small amount of melted butter for brushing
Glaze:
- 15 ml (1 tbsp) orange juice
- 5 ml (1 tsp) orange zest
- 250 ml (1 cup) icing sugar, sifted
Directions
- Soak cranberries in orange juice for about 20 minutes or until plumped.
- Cut butter into small cubes and place in fridge to keep cold.
- Preheat oven to 220 C (425 F).
- In a large bowl, combine flour, sugar, salt, baking powder and cream of tartar.
- Cut cold butter into the flour mixture with a pastry blender until medium-sized crumbs form.
- In a separate bowl, beat egg with milk. Slowly pour into the butter/flour mixture, stirring with a fork until combined. Dough will be sticky.
- Drain cranberries and add to dough along with 15 ml (1 tbsp) grated orange zest. Mix until just incorporated.
- Turn out onto a floured surface and knead gently a few times.
- Pat dough into a circle 2.5 cm (1-inch) thick. Cut into eight triangles and transfer to a parchment-lined sheet pan. Brush tops with melted butter.
- Bake 20 to 25 minutes until golden brown. Let cool on a rack for about 10 minutes.
- Mix together glaze ingredients and drizzle over cooled scones.
eva.wasney@winnipegfreepress.com
Eva Wasney has been a reporter with the Free Press Arts & Life department since 2019. Read more about Eva.
Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Homemade
Homemade is a Free Press series celebrating home cooking in Manitoba. Visit wfp.to/homemade to submit a recipe.
Eva Wasney has been a reporter with the Free Press Arts & Life department since 2019. Read more about Eva.
Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Related Articles
Sugar cookie recipe sweet sentimental favourite
Advertisement Advertise With Us
