If you want a delicious recipe that is easy to make, try these Orange Cranberry Scones. They are incredibly soft and crumbly with amazing luscious flavors of cranberries and oranges.
I really think that scones were created for and by lazy people. However, this is not a negative comment, but opposite, you will be nicely surprised how quickly and easily it is to make these scrumptious, incredibly soft and crumbly quick breads that we call scones. Also, you can easily add any sweet or savory flavors to this recipe to satisfy any picky eaters.
You may also like my other recipes: Morning Glory Muffins, Oatmeal Cookies with Cranberries and White Chocolate, and Snickerdoodles.
Scones are a type of quick breads that were created in early 16th century in Scotland. Originally, they were made with wheat or oats, and were griddle-baked over an open fire. According to different sources, scones used to be baked in a round shape and cut into triangles afterwards for serving. After baking powder became more popular, more traditional scones (as we know them today) became more leavened and were baked in the oven.
The origin of the word “scones” is still a mystery. You can find information that scones were named after the Stone (scone) of Destiny, “a stone upon which Scottish kings once sat when they were crowned”. However, the Oxford English Dictionary leans to other two possible origins: “the Gaelic “sgonn” (rhymes with gone), a shapeless mass or large mouthful; the Dutch “schoonbrot,” fine white bread; and the closely-related German “sconbrot,” fine or beautiful bread”.
Yet, the recipe has changed over the years and most scones are now made with flour and baking powder, cut in a triangle shape and baked in the oven. The variety of flavors is incredible, from basic soda scones to all types of savory to sweet scones.
My favorite ones are Orange Cranberry Scones covered with delightful Orange Glaze. It literally takes about 10 minutes to mix all the ingredients in a stand mixer (I use Kitchen Aid 6Qt Professional) and 15-17 minutes to bake. The simplicity of this recipe makes it perfect for breakfast or brunch. As an option, I like to eat them hot and use orange zest infused butter instead of the glaze. In any case, these scones will be full of flavor, beautifully soft and crumbly.