Recipe By Almond Breeze
Rating
Published Oct 6th
Prep 15m Cook 12m Additional - Ready In 27m
Servings 8 scones Calories 231.8

Sweet orange and tart cranberry make the perfect flavor combo in these golden brown scones.

Recipe Ingredients

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 orange, zested
  • 6 tablespoons unsalted butter, chilled
  • ⅓ cup Original Unsweetened Almond Breeze Almondmilk
  • 1 orange, juiced
  • 1 cup fresh or frozen cranberries

Cooking Directions

  1. 1 Preheat oven to 425 degrees F.
  2. 2 In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
  3. 3 On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.

Nutrition Facts

  • Calories 231.8
  • Carbohydrate 34.1 g
  • Cholesterol 22.9 mg
  • Fat 9.2 g
  • Fiber 1.8 g
  • Protein 3.6 g
  • Saturated Fat 5.5 g
  • Sodium 284.1 mg
  • Sugar 7.9 g

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Reviews

  1. More butter and more orange zest needed to get the orange flavor! Probably another half orange worth depending on your taste
  2. Delish. Orange flavor came through so well! Great rise on these! I cut milk to 1/2 cup (I use dried because I don’t drink milk and keep this in the pantry for baking). Total liquid with juice of orange was right at one cup. I had also soaked my Craisins, so knew I’d have plenty - Read more ...
  3. Made as written - delicious!!
  4. Very simple scone recipe that turned out very well. Made it with real milk instead of almond milk. Tried it with fresh cranberries, craisins and a lemon poppyseed version. Al three turned out good.
  5. The best scones I have ever had can’t believe I made them!! A great treat with morning coffee
  6. Delicious. I added more OJ & another 1/4 C of 10X Sugar & added less OJ to make itinto an icing rather than a glaze. I put mixed icing into a zip-lock bag & drizzled it over all the tops so not to loose any; as a glaze would pour over & off dripping into - Read more ...
  7. Increase flour add 3/4 cup
  8. It was not the processer Shelby. Yes I agree too much liquid will try your proportions next time.
  9. I made this in my food processor (not sure if that changes things) and found the recipe called for too much liquid. The next time I made it, I increased the flour to 2 1/2 cups and decreased the milk to 1/2 cup (together with the orange juice, it made 3/4 cup liquid, total). With - Read more ...
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