Cranberry Orange Scones

From: Chef #783238

On Nov 11, 2009

From: Chef #915827

On Feb 21, 2009

Came out great! I did not have buttermilk so I used evaporated milk as one reviewer suggested. I also added a splash of vanilla! The batter was sticky but I was still able to flatten it into about an 8 inch round. Came out delicious and so easy to make! Thank you Sue!

From: Manda

On Jun 25, 2003

I followed the recipe exactly, except that I used margarine instead of butter. These scones tasted FABULOUS!! The only problem I ran into was that after adding dry ingredients to mix, there was NO WAY that I could knead the dough! It was way to sticky. So, I just gave it a few extra mixes with the spoon and plopped it onto the pan in the shape of a patty. Although I couldn't cut it with a knife before baking (too sticky), they came out lightly browned, the glaze was perfect, and they tasted heavenly!! Next time I'll use regular butter. I think that may have been the problem. These are packed with flavor, not too high in fat, and have nutritious ingredients...definitely a "must-try" if you like the taste of cranberry and orange! Thanks, Sue L! ~Manda

From: Lori4squaremom

On May 5, 2005

These were absolutely delicious! I also found them very very wet, but I wet my knife before pressing down on the dough before baking. I have a son that doesn't like orange or cranberry and so I made two batches of this same recipe, leaving the cranberries and orange out, and they were equally delicious. One more thing, was I used 1 cup whole wheat pastry flour, and 1/2 cup unbleached flour for this to up the health factor. They turned out FANTASTIC! Probably one of the better scones that I've ever eaten.