Buttermilk is used to give these sweet cherry orange scones a soft, flaky texture. They receive an additional citrus taste boost with a tangy orange glaze.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 2 cups unbleached all-purpose flour
- ½ cup cold, unsalted butter, cut into pieces
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 large orange, zested and juiced, divided
- 1 cup dried cranberries, or more to taste
- 1 cup buttermilk
- 1 cup powdered sugar, or more to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller.
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- Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the glaze.
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- Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
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- Bake in the preheated oven until golden brown, about 15 minutes.
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- While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for glaze. Stir to desired consistency, adding more powdered sugar as needed.
- Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with orange glaze.
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Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 339 mg |
| Sugars | 23 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
As others have said, the proportions are incorrect. The recipe yields a dough so loose that it can’t be rolled or patted out. Disaster!
The texture was more of a bisquit than a scone which was kinda disapointing b/c the flavor was great!
Made modifications. GRATE your butter for best results and grate butter from frozen state. Substituted heavy cream for buttermilk and brush on buttermilk on well chilled dough and sprinkle coarse sugar.
1 cup buttermilk way too much! I added 3/4 cup more flour, and the scones turned out fine. Only used 1/2 cup buttermilk the next time I made them. That was plenty.
my absolute favorite scone recipe!!!
I agree with most, the proportions are way off. It is far too wet. No way it can be rolled out… had to add flour in order to let it just fall out into a round and make an attempt to cut it into triangles. Hopefully;Loy recipe will be updated other wise find another one . I made the one with 1 c buttermilk to 2 c flour.
Sorry, but following the recipe as written results in a gloppy wet mess. At first I wondered if I had forgotten to put in 2 c of flour, but I did. It required a nearly another cup of flour, and still didn’t have the appropriate dough texture. Cut wedges ran into each other when baking. Might have more success if the dough was refrigerated. Stars for taste only.
Overall good recipe. Definitely cut the buttermilk to 1/2 cup. The amount of orange juice I used in the batter was just under 1/3 cup (75ml). For the icing, I cut the recipe to 3/4 cup powdered sugar and it was still way more than needed. To the powdered sugar I used 1 1/2 Tbl orange juice and 8 drops of orange extract.
This website usually has reliable recipes. This recipe is just plain WRONG. It doesn’t have an egg; the liquid is more than twice what is should be (total 1/2 cup); not enough sugar (should be 1/3 cup or more); baking time for the runny sticky mess was 5-10 minutes longer. What a waste of product.
Followed the instructions and they turned out beautifully. Planning on another batch already.
I agree with others who noted that the proportions are all WRONG. There is way too much liquid for the amount of dry ingredients. It turned out to be a sticky mess. I was able to work in more flour, but I think that ended up turning the scones into very tough chews.
Turned out delicious. I added shivered almonds and raw sugar on top. Will make again.
Dont believe the measurements !! Start with a little orange juice, maybe 1 TBSP at a time, maybe 1/4 c? Then hard to keep from overworking the dough. I used 1 Navel orange, put in 1/2 as instructed but then had to add at least another cup of flour.
Good flavor but more like a biscuit than a scone. Dough was very loose and there’s no way it could be rolled. Perhaps the submitter made a mistake in the proportions. Even using a smaller orange wouldn’t have made it right. After adding another 1/3 cup flour I dropped from big spoonfuls which spread and didn’t brown.
Flour to liquid ratio turned these into cake, not scones. And really, use the juice of 1 orange…can we be a bit more specific? The 1 cup of buttermilk isn’t right either. Wasted my time and my ingredients.
This recipe is amazing! I’ve made it four times with consistent results. I like it so much, that I’ve used the base recipe to experiment with new recipes! The trick with the stickiness of the dough is to flour your hands and your surface. I don’t use a rolling pin, just press it into shape with your hands.
Easy to make using food processor. Great right out of oven or for breakfast with coffee!
This was so easy. On vacation in Mexico so didn’t have the correct ingredients or space to roll them so I used regular milk, the dough was very wet so I added mire flour had to use raisens. Added toasted almond slices and just spooned them onto parchment paper. Baked them fir 20 minutes. They were a hit. Have made them twice so far and will make another batch this week. YUMM
Absolutely delicious. Super easy to make. Forewent the walnuts and added a bit more cranberry. Crumbly the way a scone should be but not dry. Hubby gave them two thumbs up.
I had to add more flour bc it was too liquidity and bc I had to add flour I added more sugar.
I don’t know way some ladies are having a problem with this recipe. I made it as directed except for leaving out about 2 tablespoons or less of the milk and they turned out perfect. First time ever making scones, won’t be e last! Shared some with friends, everyone loved them!