Tag Archives: cranberry

Cranberry-Orange Scones

I’m following this recipe for scones with the usual substitutions, and I forget to put in the eggs. Well, the scones turned out better than with the eggs added. I hope you enjoy this as much as I do.

cranberry orange scones

cranberry-orange scones

Cranberry-Orange Scones

2 cups unbleached white flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons margarine, cold (Earth Balance)
1/2 cup vanilla almond milk (Pacific)
1/4 cup orange juice
3/4 cup dried cranberries
zest of one orange

Preheat oven to 350°F. In a medium bowl, stir the flour, sugar, baking powder, and salt together. Mix the vanilla almond milk and orange juice together; set aside. Cut in the cold margarine into the flour mixture until crumbly. Toss the dried cranberries and the orange zest into the flour; add liquid mixture and stir until moistened. Turn dough onto a lightly floured surface and form into a rough circle. Slice into eight triangles; place on parchment-lined baking sheet. Bake 20 – 25 minutes. Cool slightly; glaze.

Glaze: mix powdered sugar and enough orange juice for spreading consistency

For a non-vegan scone: before baking, brush tops of scones with the yolk of one egg mixed with 2 tablespoons cold water.

Cranberry-Orange Muffins

Beside the fact that cranberries are good for you, they supply beautiful color and a festive spirit. I love cranberries! In this recipe, I used turbinado sugar which gave the muffins a slightly denser texture and a crunchier topping. Regular white sugar will result in a lighter muffin and a more distinct orange taste-I like both. I, also, used a “Texas-size” muffin tin, but a standard size would work fine, just adjust the cooking time to 15 – 17 minutes.

cranberry-orange muffin

cranberry orange muffin

Cranberry Orange Muffins

1 cup fresh cranberries
1/4 cup sugar
2 teaspoons freshly grated orange peel
2 cups unbleached white flour
1/2 cup sugar
2 teaspoons Rumford baking powder
1/2 teaspoon salt
1/2 cup safflower or canola oil
1/2 cup orange juice
2 eggs

Topping:
Cut 2 tablespoons cold margarine into 2 tablespoons pecan meal, 1/4 cup sugar, and 1/2 cup flour.

Preheat oven to 375°F. Grease large muffin pan. Mix cranberries, 1/4 cup sugar, and grated orange peel; set aside. In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. In another bowl, mix oil, juice, and eggs; pour into dry ingredients and stir until just moistened. Add cranberries. Scoop into prepared pan; sprinkle with topping. Bake 22 – 25 minutes. Makes 6 large muffins.