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Candied Orange and Cranberry Scones

The perfect pre-holiday/holiday breakfast treat. Tart cranberries inside moist Greek Yogurt scones with sweet candied orange slices on to of a sugary crust.
Prep Time 1 day
Cook Time 1 hour
Total Time 1 day 1 hour
Servings 6 scones

Ingredients

For the Scones:

  • 6 Slices of Candied Orange recipe below
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar divided
  • 2 tablespoons honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter cold
  • 1 Heaping Cup Chopped Fresh Cranberries
  • 1/2 cup plain Greek yogurt

For the Candied Orange:

  • 1 Large Naval Orange sliced into thin rounds not over ⅛-inch thin. Discard seeds and end cuts.
  • 2 cups granulated sugar
  • 2 cups water
  • 2 tablespoons fresh orange juice
  • Extra sugar optional

Instructions

  1. Make the candied orange slices.
  2. Add the water, sugar, and juice to a small pot. Bring to a simmer. Add the oranges. Simmer until translucent, about 45-60 minutes. Be sure to flip the slices every 15-20 minutes. Once cooked, add to a cooling rack. Sprinkle with extra sugar. Let cool overnight.
  3. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment and set off to the side.
  4. To make the scones, add the flour, baking powder, baking soda, 2 tablespoons of sugar, and salt to a large mixing bowl. Whisk to combine.
  5. Cut the cold butter into small cubes. Use your fingers or a pastry cutter to work the butter into the flour until it resembles a coarse meal.
  6. Quickly stir in the cranberries, honey, and yogurt. Stir until combined. Use your fingers to help bring the dough together.
  7. Turn the dough out on to a lightly floured surface. Shape into a 1 inch thick circle. Cut into 6 slices and then press a candies orange slice into the top of each scone. Transfer to baking sheet.
  8. Lightly coat each scone with a bit of buttermilk and sugar. Bake for 15-17 minutes until golden and firm. Let cool on the pan for 10 minutes before serving.
  9. Recipe for scones adapted from Joy the Baker