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Pioneer Woman Orange Cranberry Scone

by E-Wilson Nancy
Pioneer Woman Orange Cranberry Scone

This Simple Pioneer Woman Orange Cranberry Scone recipe is amazing during the Christmas season, or whenever of year! They are marginally fresh and flakey outwardly and completely wet in the middle with delightful eruptions of cranberry orange flavor.


•Fast – These simple scones just require a short ways beginning to end.
•Flavor – The cranberry orange blend is new and tasty; wonderful around special times of year.
•Wonderful Surface – Follow my tips to guarantee the ideal surface of marginally fresh and flakey outwardly and damp in the center. These are superior to any bistro or pastry shop.


At the point when I consider scones, I consider English tea (In spite of the fact that SCONES Started IN SCOTLAND). At the point when I consider biscuits, I consider a Saturday morning breakfast. Scones are commonly served room temperature or somewhat warm while biscuits are served hot – and best when canvassed in hotdog sauce 🙂 (Love biscuits as well? Try to check this biscuit recipe out – Magnificent!)
The distinctions that I have seen are in arrangement, flavor, and surface.
Scones, similar to this cranberry orange scone recipe, are most frequently ready with cream rather than the milk or buttermilk that biscuit recipes by and large call for. Scones are likewise better than biscuits and like mine, occasionally have sanding sugar sprinkled on top to improve both flavor and show.


Whisk flour, sugar, baking powder, and salt in a bowl.
Grind frozen margarine into the bowl and utilize a baked good blender or fork to join the flour and spread until it looks like coarse feast. Stick bowl in the cooler while you join the wet ingredients.

Consolidate acrid cream, weighty cream, egg, vanilla, and orange zing in another bowl. Pour it over the flour blend and delicately mix to join, just until everything is saturated.

Overlap in cranberries. Utilize floured hands to delicately work the batter into a ball and afterward press it (or utilize moving pin) into a circle around 1 inch thick.
Cut the mixture into 8 wedges. Put scones on baking sheet fixed with material paper and brush the tops with a smidgen of weighty cream. Prepare for 15-18 minutes, until scarcely brilliant on the edges.

Make coat by joining powdered sugar and newly pressed squeezed orange until smooth.
Cool prepared scones on wire rack for something like 10 minutes prior to sprinkling the coating on top. Appreciate!


•Frozen Margarine makes it simple to grind the spread into little pieces. We need to keep the margarine cold in light of the fact that as the spread prepares, it makes pockets of air which yields flakiness and delicate, soggy focus. In the event that the batter or margarine is too warm when you prepare the scones, they will spread more and wont puff up like we need.
•Try not to Exhaust Mixture: Very much like while making custom made biscuits or pie outside layer, you would rather not handle or work the batter more than needed in light of the fact that the more you blend it, the harder your scones will be.
Capacity and Freezing Directions:
To Store: Cranberry scones are best served new, the day of baking, however extra scones can be put away at room temperature or in the cooler for as long as two days.
To Freeze: Avoid the coating and let scones cool totally. Freeze in sealed shut holder or cooler sack for as long as 90 days. You can likewise freeze scones batter subsequent to squeezing it into a circle. Cover well and freeze for as long as 90 days. Defrost totally in the ice chest, then cut into wedges and prepare as coordinated.
Recipe Varieties:
•Cranberries: Frozen or dried cranberries might be utilized so you can appreciate them all year!
•Scone Flavors: For different flavors, attempt my Peach Scones or utilize my fundamental Hand crafted Scones recipe with an assortment of blend in thoughts!


Might These Pioneer Woman Scones At Any Point Be Frozen?

Indeed! Allow the scones to cool totally and afterward move to a cooler ziploc sack. Warm scones in the microwave for around 20 seconds on medium hotness or let defrost at room temperature.

Could Pioneer Woman Scone At Any Point Be Made Ahead Of Time?

Scones are incredible to make ahead of time. In the wake of baking, they are really great for about seven days. You can likewise freeze (see above).

How Would I Store Pioneer Woman Scones?

Scones can be put away at room temperature or in the ice chest. Cover freely at room temperature or store in an impenetrable holder in the refrigerator.

Pioneer Woman Orange Cranberry Scone

Pioneer Woman Orange Cranberry Scone

Homemade scones are very easy to make. These are a simple pleasure served with a hot cup of coffee or tea. Once you’ve made them from scratch you will be so spoiled you will never want to buy them again. And orange and cranberries … no further words necessary.
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Course: Cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6


  • 2 c all-purpose flour
  • ½ c granulated sugar
  • tbsp baking powder
  • 1 large orange, zested and juiced to yield
  • 1-½ tbsp juice
  • 7 tbsp butter, frozen
  • ¼ tbsp salt
  • 1 large egg
  • ¾ c. + 1 T heavy cream, very cold
  • 1 tbsp pure vanilla extract
  • tbsp frozen cranberries or 1 c. dried cranberries
  • ½ c powdered sugar


  • Add flour, sugar, baking powder, 1 tablespoon orange zest, and salt to a large mixing bowl. Stir with a fork until combined.
  • Grate the frozen butter on a box grated straight into the bowl with the flour mixture. Using your hands and working quickly, pinch the butter into the flour until the mixture comes together into pea-sized crumbs. Place the bowl in the freezer for 5-10 minutes.
  • In a smaller bowl, whisk together ¾ cup heavy cream, egg, and vanilla extract.
  • Remove the bowl from the freezer and add the frozen cranberries. Pour over the cream mixture and mix everything together until combined.
  • Transfer dough onto a floured work-surface. Using floured hands, form into a ball. Press the dough into a disk and slice it into 6 large wedges. Brush the scones with the remaining heavy cream.
  • Line a baking sheet with a piece of parchment paper and arrange the scones. Place in the refrigerator for 10 to 15 minutes to firm dough.
  • Meanwhile, preheat oven to 400°F while the scones firm in the refrigerator. Bake 20-25 minutes until golden brown. Let cool for a few minutes while you make the glaze.
  • For glaze, whisk powdered sugar and 1-1/2 tablespoons orange juice in a small bowl until smooth. Drizzle glaze over the scones and serve immediately. Enjoy!
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