Tips for the best scones:
- Use good quality ingredients.
- Measure your flour by scooping it out of the bag and into a dry measuring cup with a spoon. Do not pour your flour into the measuring cup or it will become too dense, and you’ll use more flour than you should.
- Be sure to drain your fruit very well. If you’re using frozen fruit, don’t thaw it out before you mix it into your batter.
- Refrigerate your equipment and ingredients for about ½ hour or more before you begin to make the scones. Butter should be refrigerator cold as it will help in creating the steam pockets in the scones.
- A pastry cutter works best for mixing the dough. Just press it into the mixture, cutting the butter as you go and wiping the cutter clean of dough with your hand as needed.
- Work quickly, and lightly. Do not knead the scone mixture. The mixture does will not smooth, it needs come together in a light, pliable dough. Start by adding half the called for liquid. If the dough is too crumbly, add slightly more liquid to the dry ingredients. Lightly turn the mixture and add more liquid as needed. If the dough is too sticky when you put it on the cutting board, add more flour. Only a little at a time.
- Avoid over-mixing the dough. Too much stirring will toughen your scones.
- Flour your hands and shape a chunk of dough into a disc. Gently pat the edges of each scone to make it round. Don’t compress the dough. A larger disc will make a moister scone; a smaller disc will make a smaller, drier scone. Lightly press the top of each scone, so it is roughly 1.5″ tall and 8″ in diameter or less.
- Form the dough on the baking tray. Cut the scones using a tart or pizza cutter, on the prepared tray. This will keep the pieces close together, and then they will rise higher. Cut it into eighths or score it into eighths and break it after it’s baked. Alternately, you can cut it with biscuit or cookie cutters into other shapes.
- Brush the tops with milk or buttermilk to have a golden color crust. Also, try topping with cinnamon sugar.
- Keep the prebaked scones as cold as possible until they are ready to go into the oven. This will make them rise better.
- Make sure your oven is fully preheated before baking the scones. Bake near the top of the stove, in the oven. Scones like it best near the top. Bake large scones for roughly 12 to 20 minutes. Bake smaller scones for about 8 minutes.
*Most scones are best eaten the same day they are baked.
Cranberry Orange Scones
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 scones
Calories 929 kcal
- 2 c flour sifted
- 3 c butter chilled and cut into bits
- 2/3 c sugar
- 2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 3 t sugar
- 3/4 cup cranberries fresh or frozen
- 2 t orange zest
- 3/4 c plain nonfat yogurt
- cooking spray
- 2 tsp cinnamon sugar
Preheat oven to 400 degrees F. Spray cooking spray on a sheet pan.
Sift dry ingredients in a bowl; cut in butter until mixture resembles a coarse meal. Add cranberries and orange zest; toss well. Add yogurt, stirring just until dry ingredients are moistened.
Turn dough out on to a lightly floured surface, with floured hands knead 4 to 5 times. Pat dough into a 8 inch circle on a baking sheet coated with cooking spray. Cut dough into 8 to 12 wedges. Do not separate the wedges.
You may also cut scones into circles, reform scraps and cut out more scones. Sprinkle cinnamon sugar over the dough. Bake at 400 degrees for 12 minutes or until golden. Serve warm
Cranberry Orange Scones
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.