Orange-Cranberry Scones

These orange and cranberry scones come with a whipped, orange-flavored cream cheese topping for extra sweetness.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 346 Calories

Ingredients

• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups rolled oats
• 3 tablespoons white sugar
• 1 (8 ounce) package cream cheese
• 1 cup dried cranberries
• 1 cup unsalted butter, cubed
• 1 large orange, zested
• 2 tablespoons natural (raw) sugar
• 0.25 cup water
• 0.25 cup orange juice
• 1.3333333730698 cups cold milk
• 0.5 cup powdered sugar, or as needed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.

Step 3

Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.

Step 4

Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.

Step 5

Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.

Step 6

Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.

Step 7

While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.

Step 8

Frost the scones and serve warm.