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

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
8
Yield:
8 scones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • 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.

  • 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

232 calories; protein 3.6g; carbohydrates 34.1g; fat 9.2g; cholesterol 22.9mg; sodium 284.1mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/11/2017
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 these adjustments, it's a good recipe. Read More
(20)

Most helpful critical review

Rating: 3 stars
02/07/2017
It was not the processer Shelby. Yes I agree too much liquid will try your proportions next time. Read More
(1)
21 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/11/2017
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 these adjustments, it's a good recipe. Read More
(20)
Rating: 5 stars
12/13/2019
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. Read More
(6)
Rating: 4 stars
11/21/2017
Increase flour add 3/4 cup Read More
(6)
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Rating: 5 stars
01/19/2018
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 pan. Why loose all that delicious topping. Keep it on all the Scones to injoy. I pressed in some real cranberries on top egg washed & dusted coarse Demerara Sugar before baking. Read More
(3)
Rating: 5 stars
01/06/2020
Made as written - delicious!! Read More
(2)
Rating: 3 stars
02/07/2017
It was not the processer Shelby. Yes I agree too much liquid will try your proportions next time. Read More
(1)
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Rating: 5 stars
02/15/2018
We love this recipe and I ve made it several times! Read More
(1)
Rating: 4 stars
08/30/2018
Very good. A little more cake-ish than I like but that may be due to my substitutions. I didn t have almond milk so used half and half with a half teaspoon of almond extract. Also used dried cranberries and twice the amount of sugar. Read More
Rating: 1 stars
11/15/2018
I made it exactly to the recipe and it was far too wet. Cranberries should be chopped and not hold. They do not rise very well at all and they were very underbaked even at the full 15 minutes. I would not make them again.u Read More
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