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 Time1day
Cook Time1hour
Total Time1day1hour
Servings6scones
Ingredients
For the Scones:
6Slicesof Candied Orangerecipe below
1 1/2cupsall-purpose flour
1/4cupgranulated sugardivided
2tablespoonshoney
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
6tablespoonsunsalted buttercold
1Heaping Cup Chopped Fresh Cranberries
1/2cupplain Greek yogurt
For the Candied Orange:
1Large Naval Orangesliced into thin rounds not over ⅛-inch thin. Discard seeds and end cuts.
2cupsgranulated sugar
2cupswater
2tablespoonsfresh orange juice
Extra sugaroptional
Instructions
Make the candied orange slices.
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.
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment and set off to the side.
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.
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.
Quickly stir in the cranberries, honey, and yogurt. Stir until combined. Use your fingers to help bring the dough together.
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.
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.