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Fresh Cranberry Orange Scones with Orange Glaze and Toasted Walnuts


Do I have a treat for you today? Yes I do. We are making scones. Delicious, little baked pockets of dough filled with scrumptiousness. Fresh cranberries, orange, walnuts. With your first bite you’ll be already thinking of having the seconds.
I’ve come to love scones since I first made them last year. They are really easy to make, and you can pack them with different flavors. They are perfect with tea or coffee.
Most of the recipes I looked up online or in my cook books used heavy cream to make the scones. I wanted to  use something  lighter in calories and so  I turned to my old time favorite. Yogurt. I’m not sure if you know but I’m a kind of yogurt fanatic. No, I don’t go that far as to make my own yogurt. I think it would be hard for me to produce as much as I actually eat. Let me just fill you in.
For breakfast, every single day I have a cup of yogurt with fruit, oats, little honey and cinnamon or ginger. I use seasonal fruit, right now I’m adding one apple to my morning  yogurt dose. It doesn’t stop with breakfast. I use yogurt to make salad dressings, tartar sauce and I also bake with it. What can I say, I’m a yogurt fan.
As far as what brands I buy, I  buy Non Fat Plain Chobani Yogurt. It comes in different sizes but I always buy 32oz or 38oz (larger size I get at BJ).  These work the best for me. I’ve tried other brands but I often had to strain the yogurt overnight to remove  the liquid and to make the yogurt creamy how I like it.


I also recycle yogurt containers either to use them for the garden seedlings in the Spring or I make pretty Cookie Gift Containers. They are perfect. All the larger Chobani Yogurt containers come with the plastic, see through lid and you can see what’s inside. Excellent for giving edible gifts. They are sturdy enough to store bunch of cookies and other treats.

Fresh Cranberry Orange Scones with Orange Glaze and Toasted Walnuts
 (16 medium  scones)

1 3/4 cup all purpose flour, plus more for rolling
1/4 cup oats
6tbl butter, chilled cut into small pieces
1tbl baking powder
1/4 tsp baking soda
1/2tsp salt
1/4cup  granulated sugar
1/4 cup brown sugar, packed
1/2 cup Fat Free Plain Chobani Greek Yogurt
2 egg yolks
Zest of one orange
1cup frozen or fresh cranberries

Glaze :
2tbl butter, melted
1 1/2  to 2 cups powdered sugar
2tbl freshly squeezed orange juice

1/4 cup toasted, chopped walnuts

1tbl coarse sugar  Preheat oven to 375F

  • Line a baking sheet with parchment paper or non-stick Silone mats.
  •  To the flour add butter pieces and you can either process it in the food processor or with your fingertips, work the flour and butter, until you have small pieces of butter evenly distributed  and mixture resembles coarse meal
  • To flour add sugars, baking powder, baking soda and salt and stir together.
  • In a small dish whisk together chilled yogurt, egg yolks, orange zest.
  • Make a well in the flour mixture and pour yogurt mixture into the flour. Using a wooden spoon  fold flour over onto the yogurt mixture, fold together until it starts to come together and flour is evenly moistened. Using your hands gather the dough into a disk.
  • Turn the dough onto a floured surface and press it into a rectangle
  • Press  frozen or fresh cranberries on the top.
  • With short side facing you, fold the rectangle into thirds, just like your would fold a letter
  • Rotate dough a quarter-turn clockwise and repeat folding process 2 more times.
  • If needed use  small amounts of flour to prevent sticking
  • Using your fingers gently pat the dough into a 1 1/4 inch(about 3cm) thick rectangle
  • Using a pizza cutter or a knife  the dough into squares. Depending on how big you want the scones, use your own judgments.
  • Place each piece onto the prepared baking sheet about  2 inches apart.
  • Bake until golden brown, about 15 -20 minutes, remember when using frozen fruit, it may take a little longer to bake.
  • Remove from the oven and let cool completely.
Toasted Walnut Sugar Topping
  • Heat a skillet, ungreased. Add walnuts, stirring constantly, toast the nuts. It will take about 5 minutes, watch carefully. You’ll start to smell the walnuts as they warm and toast. Remove from the heat. Let cool. Chop finely to medium coarse.
  • Stir in coarse sugar. Set aside
  • Whisk together melted butter, freshly squeezed orange juice and powdered sugar.
  • Drizzle over the scones.
  • Sprinkle with walnut/sugar mixture.
Below you’ll find a full  picture tutorial. I hope you try this recipe as it is so delicious and really easy to make, too.
If you’d like to make these ahead of time.  Read a tip at the end of this post to find out how to freeze the scones.


Adding walnuts is optional but it add a nice crunch and taste.

Tools I used
Baking Sheets – USA pan brand. I absolutely love these
Non-Stick Silicone Baking Mats – Artisan Non-Stick Silicone Mats(Set of 2 for $15) – I love these
Stackable Cooling Rack by Wilton – I use these all the time. I have a small counter space and they are great.
Cutting Board (10×1/2x15inch) – I have 2 of these perfect for rolling out the cookies too.

Freeze unbaked scones on a baking sheet. Put them into a freezer safe container or into a Ziploc bag. When ready to bake them off. Transfer them onto a baking sheet. Let defrost for about 10-15 minutes. Bake. So easy. You can have fresh scones every day.



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  1. Good Morning ~
    Thank you for all the wonderful recipes, tips, and how to’s on your site. You can tell the love you have and put into your cooking and baking. Blessings always

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