A batch of these cranberry orange scones drizzled with a white chocolate glaze is the perfect way to start a chilly fall morning.
Every time I make a homemade scone I am reminded how much better than are than ones I have purchased at the store, especially when fresh fruit is involved.
These are made with fresh cranberries and orange zest which is a wonderfully bright flavor combination for fall. The cranberries may be more tart than the usual fruit added to these scones, but the white chocolate glaze drizzled on top is a sweet counter to balance it out.
Monday’s Cranberry Recipes
- Cranberry Cornbread Muffins from Cheese Curd In Paradise
- Cranberry Cordial from Palatable Pastime
- Cranberry Martini from Art of Natural Living
- Cranberry Pulipongal from Magical Ingredients
- Cranberry Sauce with Bourbon and Orange from Hezzi-D’s Books and Cooks
- Fall Harvest Bread from A Day in the Life on the Farm
- Holiday Baked Brie from A Kitchen Hoor’s Adventures
- Rye Cranberry Chocolate Chunk Cookies from Karen’s Kitchen Stories
- Skillet Cranberry Sauce with Port from Shockingly Delicious
Three years ago: Eggs Benedict Quiche
Four years ago: Lentil Taco Skillet
Six years ago: Coconut-Pumpkin Pie
Seven years ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars
Eight years ago: Spatchcocked Turkey with Champagne-Thyme Gravy
Nine years ago: Overnight, Slow Cooker Ice Cream Oatmeal
Ten years ago: Cashew Chicken Lettuce Wraps
Eleven years ago: Chicken Alfredo Biscuit Casserole
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp cinnamon
- Pinch salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 egg, lightly beaten
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 1 orange, zested
- 1 heaping cup fresh cranberries
- 2 Tbsp heavy cream
- 2 Tbsp white chocolate chips
- 2 Tbsp powdered sugar
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt. Add the butter, and cut in with a pastry cutter or two forks until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, whisk together the egg, Greek yogurt, vanilla, and orange zest until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy. Fold in the cranberries.
- Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges.. Transfer to prepared baking sheet.
- Bake for about 18-20 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
- Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
- While the scones cool, make the ganache. Place white chocolate and powdered sugar in a small bowl. Heat the cream in the microwave for 1 minute or just until it starts to boil. Pour over the white chocolate, stir until melted and smooth. Cool to room temperature. before drizzling over the tops of the scones.
Source: Adapted from my Berry Cacao Nib Scone Cakes.