Cranberry Orange Scones

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LOL...I read the review by Earl's chef before baking and not giving it any thought only grabbed 1 1/2 sticks of butter. Now I see why they didn't melt in my mouth. Maybe I'll give these another try.

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Where I come from, there are 4 sticks of butter per pound..so 3/4 of a pound of butter is 3 sticks not 1 1/2. No wonder your scones were dry. Mine were perfect with 3/4 1b butter.

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Just made these today. Very tasty after making a few adjustments. First, 3/4 lb of butter is 1 1/2 sticks. Second, I doubled the sugar, orange zest & did 1 1/2 cups of dried cranberries. These came out huge so I made little triangles (about 2-3 bites and I doubled the icing (fresh OJ and powedered sugar. Baked for 20 minutes. To me they came out a little dry and maybe it's because I used whole wheat flour. Anyways, if you cut the size of your scone in half, it should double the quantity.

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Super delicious! I used a dried berry medley (cherries, blueberries & strawberriesin place of cranberries. I rehydrated the berries in orange juice as recommended by an earlier reviewer. Great idea...thanks! Also, to simplify things, I didn't roll out the dough. Rather,I just scooped large spoonfuls onto baking sheets lined with parchment paper. I baked them a few minutes longer and they were perfectly cooked.

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Very good! Loved them and so did my co-works. Someone please tell me why she insists on using 3/4 of a pound of butter! It's easier to say 1 & 1/2 sticks of butter!!

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Delicious! I cut the recipe in half since its just me and my boyfriend, but I doubled the zest since I love that orange flavor. The batch still made 10 scones! Will definitely make this again.

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I made and froze these last weekend and baked them this morning for Valentine's Day breakfast for my husband--SO GOOD!! I baked the frozen scones in a 375 degree oven for 20 minutes--center rack so they didn't get too brown. I only made 1/2 the recipe using extra orange zest. I used additional zest with fresh orange juice to rehydrate dried/chopped cranberries for the scones (including extra rehydrated cranberries added to softened butter for a spread with the scones. I kneaded and patted out the dough instead of rolling it and cut out heart-shaped scones for Valentine's Day and then patted the remaining dough into a large square (3/4" thick works great and cut that into smaller squares, which will remain in the freezer for future use. I appreciate everyone's reviews; the hints provided were very helpful.

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Fantastic! These scones are perfect in taste and texture. These are much softer and moister than many scones you could buy! I have made these twice, once with dried cranberries and once with fresh. I found that the dried cranberries did not provide enough of that cranberry flavor that I love (though it was still the best scone I have ever eaten!. The second time, I substituted 1 cup of fresh cranberries (cut in half. I loved them and did not think they were too tart. Maybe if there were more fresh cranberries it might be too tart. Mine also baked more quickly than the recipe stated. Watch them if your oven runs a little hot.

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Love this recipe! Tried this recipe years ago but, forgot how good it was. I made a few changes. Added twice the orange zest and soaked the cranberries in hot water for a few minutes to get them nice and plump before tossing with flour, than adding to the dough. Mine also only needed about 15 minutes in the oven. Sooo Great, Thnak You Ina!

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My first try at scones and they were awesome! I did add more orange zest as several people suggested. Thanks Ina - love your shows and trying your recipes.