A couple of weeks ago, Bridget of The Way the Cookie Crumbles, posted a bunch of scone recipes, one after the other.
I had been looking for another way to use my fresh cranberries and had seen lots of scones with dried cranberries, but fresh are so much better!
I made some scones with fresh cranberries last year, which were really good, but I always like trying new recipes and I loved that this recipe had 1 1/2 cups of fresh cranberries.
Bridget noted that the original recipe calls for lemon zest to be used in these scones, but she used orange instead and I wanted to use orange too, because cranberry and orange is a classic combination in my mind.
I was curious if I could make these work using low-fat buttermilk instead of heavy cream, just to make them a little bit on the healthier side.
I did it and they worked.
I reduced the amount by about 2 Tbls and the dough was still very soft, but it worked.
I also made a quick glaze with powdered sugar, fresh orange juice and orange zest.
These were delicious!
My girls and my nephew each gobbled one down, which kind of surprised me since the cranberries are very tart.
I froze a couple, which were already baked and shared them with my sister when she came to visit.
These would also make a great holiday breakfast or brunch item. Very seasonal and festive.
And besides, cranberries have more antioxidants than almost any other fruit. That has to make you feel good about eating one of these scones.
Recipe for Cranberry Orange Scones