Happy November my sweet loving friends! I’m assuming you love sweets, seeing as you are here with me today. Sure I eat a lot of veggies, but I have been known to have a sweet tooth now and again. As the weather is becoming more conducive to sweaters, cozy socks, and apple cider, it is also putting me in the baking mood! Today I’m here to share one of my favorite recipes. I actually cannot believe I haven’t shared it yet. These Cranberry Orange Scones are my favorite combination of sweet and tart, and you know I love sweet and tart.
Check out these other sweet, tart combo recipes:
I especially love these scones because I make them for my family every time they come to visit me, so they remind me of family. Especially my Dad, because he especially seems to love these.
My family will be spending the holidays in my neck of the woods this year, which has me very excited, so this week I made some of my favorite scones to gear up for their arrival. I made a double batch so that I could freeze half so I would be sure to have lots on hand when they arrive!
These scones are not overly sweet on their own without the icing. If you like, skip the icing and enjoy with some vegan butter.
The dough for these scones can be shaped into a rectangle or circle and cut with a knife, or a cookie cutter can be used to cut shapes. I used the top of a drinking glass to cut mine into biscuit sized circles. Just be sure to cut your dough fairly thick, about 3/4 inch , as the dough doesn’t rise too much.
I hope you love this recipe! Please tag @dorasdailydish if you make it!
Make it, eat it, enjoy!
- 3 Cups Flour
- ⅔ Cups Dried Cranberries
- ⅔ Cups Chopped Pecans or Walnuts
- 4 tsp Baking Powder
- ½ tsp Salt
- ⅔ Cup Orange Juice
- ½ Cup Maple Syrup
- 6 Tbs Vegetable or Coconut Oil
- Zest of 1 oranges, about 1 Tbs
- 2 Cups Powdered Sugar
- 2 Tbs Orange Juice
- Zest of 1 Orange, about 1 Tbs
- Preheat oven to 425 degrees
- Mix all dry ingredients together.
- Mix all wet ingredients together. If using solid coconut oil, warm up the maple syrup, orange juice and coconut oil in a pan on low heat until coconut oil melts.
- Mix wet ingredients with dry ingredients. Stir until a dough forms.
- Form dough into a ball.
- Roll dough out to about ¾ inch thick, then cut with a biscuit cutter, cookie cutter, or glass. Another method is to roll out dough into a rectangle, then cut into triangles with a knife.
- Bake for 12 to 14 minutes. Scones with begin to brown, They will harden more as they cool. Let cool before icing.
- For icing, mix together powdered sugar, orange juice and zest for a thick, yet pourable icing.
- Drizzle icing over the scones. Let rest until icing sets, about 15 to 20 minutes.