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Cranberry Citrus Scones

Cranberry Citrus Scones

Product Code: R0037

This recipe is easy to make and comes together quickly. Flavor these scones with either lemon or orange emulsion - or a combination of each - whichever you prefer. Delicious served warm with jam & a dollop of whipped cream!

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INGREDIENTS

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, cut into small pieces
1/2 cup dried cranberries
1 teaspoon LorAnn Lemon or Orange Bakery Emulsion
1 cup heavy cream

DIRECTIONS

  1. Preheat oven to 425°F. 
  2. In the bowl of a food processor fitted with the metal blade, combine the flour, baking powder, sugar and salt. Pulse a few times to combine. 
  3. Distribute the butter evenly over the dry ingredients and pulse about 12 - 15 times until mixture resembles course meal (do not over-process). 
  4. Transfer dough to a large bowl and add emulsion and cream. Mix with a rubber spatula just until dough begins to form. 
  5. Transfer dough to a flat surface and knead briefly to mix in all flour and dried cranberries. Dough should be slightly sticky. 
  6. Pat dough into a 1" thick round. Cut out rounds with a biscuit cutter. Gently push scraps together to punch out more rounds. Alternatively, cut original dough round with a knife into 8 wedges. 
  7. Place on an un-greased cookie sheet. Bake on middle rack of oven for 11- 14 minutes or until lightly browned. Do not overbake. 
Serve warm or at room temperature. To re-heat, place in a 300°F. for about 5 minutes.

Makes 8 scones

Cranberry Citrus Scones


Cranberry Citrus Scones
By
Easy to make scones flavored with bakery emulsions from LorAnn Oils.
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold, unsalted butter, cut into small pieces
  • 1/2 cup dried cranberries
  • 1 teaspoon LorAnn Lemon or Orange Bakery Emulsion
  • 1 cup heavy cream
1. Preheat oven to 425°F.2. In the bowl of a food processor fitted with the metal blade, combine the flour, baking powder, sugar and salt. Pulse a few times to combine.3. Distribute the butter evenly over the dry ingredients and pulse about 12 - 15 times until mixture resembles course meal (do not over-process).4. Transfer dough to a large bowl and add emulsion and cream. Mix with a rubber spatula just until dough begins to form.5. Transfer dough to a flat surface and knead briefly to mix in all flour. Dough should be slightly sticky.6. Pat dough into a 1" thick round. Cut out rounds with a biscuit cutter. gently push scraps together to punch out more rounds. Alternatively, cut original dough round with a knife into 8 wedges.7. Place on an un-greased cookie sheet. Bake on middle rack of oven for 11- 14 minutes or until lightly browned. Do not overbake.Serve warm or at room temperature. To re-heat, place in a 300°F. for about 5 minutes.
Prep time:
Cook time:
Total time:
Yield: Makes 8 scones
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Susieqte From US
Don’t forget to add the cranberries!
January 13, 2019
Recipe does not include adding cranberries. I used pizza cutter and cut each biscuit into least 4 pieces. Awesome!

LorAnn's Response: We are glad you enjoyed the recipe! Thank you for pointing out our error. We have updated the recipe to include the additiona of dried cranberries.
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