August 7, 2012
This recipe has 10 ingredients. It takes 25 minutes of prep and 15 minutes of bake time and makes 12 scones. This recipe was very straight forward and I made very few modifications. I have switched over to using organic butter and that is what I used in this recipe. For the orange juice I used fresh squeezed, the flavor is better and the price is low. I did make a few changes to the baking. Before the scones went into the oven I brushed the tops with heavy cream. I always do this with scones, it helps to brown the tops and gives the scones a nice flavor. I found that my scones took the full 15 minutes to fully brown on the top and bottom. I followed the remainder of the recipe as written.
I am a huge scone fan. My mother loved going to high tea when I was in my teens and the tradition has rubbed off on me. I love baking fresh scones and sitting down with a great cup of coffee (or tea). Even if I only get to relax for a few seconds, I relish those moments. This recipe has a nice orange flavor without being overpowering and my two boys loved the scones. They ate the entire batch before dinner. I love how easy these are to put together and shaping the scones in a cake pan was a great idea! This is a recipe I would make again for tea, breakfast or any time of the day.
For the recipe go to Cranberry-Orange Scones.