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Cranberry Orange Scones
  • Gluten-Free
  • Soy-Free
  • Corn-Free

Cranberry Orange Scones

Delightful scones for enjoying with your favorite jam or marmalade, made with our Baking & Pancake Mix.

Ingredients

    Yield: 10 to 12 scones

    • 2⅓ cups Pamela's Baking & Pancake Mix
    • ⅓ cup plus 1 TBSP sugar
    • 1 tsp baking powder
    • ½ cup dried cranberries
    • 4 TBSP butter
    • 1 egg, beaten
    • ⅓ cup milk (NOTE: this ingredient has been changed from 2/3 cup based on reviews)
    • 1 TBSP orange zest
Directions

    Mix the dry ingredients together. Cut in the butter using two knives. Add the milk and beat in eggs. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet. Bake in a preheated 375° oven for 15-17 minutes.

    Variation:

    Currant Scones: Replace dried cranberries with ½ cup dried currants, orange zest is optional for this recipe.

    © Pamela's Products, Inc.

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Amy M 01/21/2018 01/22/2018
I am so glad someone adjusted the recipe it made very flat scones before. Now they came out perfect with less milk. One other adjustment for people who do not like so much sugar. I did a heaping 1/4 cup cane sugar and it was much better. I don't like things so sweet. I also used fresh frozen cranberries because we had them on hand. Now it's the perfect scone.
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Joan H. 12/342/2017 12/09/2017
The earlier reviews about the amount of milk needed--and the instructions for putting it in last--were critical to the success of this recipe for me. I used only 1/3 cup milk to get the right consistency for the batter, as DG suggested above. I would suggest that the company re-try this recipe and see if it should be modified. It would be a shame to turn people off on the recipe, and maybe the product, just because th recipe is incorrect . . . .
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Colleen 05/122/2017 05/03/2017
This was my first time using this recipe and I used coconut sugar and milk. I did not use all 2/3 cup milk, too much and 1/4 cup sugar. I also used a large grater for the butter which I had in the freezer. Then I added fresh ginger, orange zest, very little chopped dark chocolate and a tsp vanilla. YUM!
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Ellen B 11/316/2016 11/12/2016
I've made these a few times. One thing that may clear up the 'too much milk' question may also clarify the recipe - the recipe does not state if it needs dried or fresh cranberries. I have used dried cranberries and the fact that the are dried (perhaps) makes the amount of liquid perfect for the amount of solids.



I also took them out at 15 minutes, topped with turbinado sugar, returned for two minutes, then took out. Delicious!
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    • Hi Ellen B, We have updated the recipe to say dried cranberries. Thank you for your comment. We will also check the liquid amount again.
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scott 06/159/2016 06/08/2016
I followed this recipe EXACTLY (plus my butter and liquids were ICE COLD). Unfortunately, the scones spread like crazy during baking! - almost double and very flat, not at all what I'd consider a scone. I'd consider myself an experienced baker, but this recipe disappoints in texture and appearance. I'll be looking for a different gluten free scone recipe.
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CarolJ 04/98/2016 04/08/2016
Terrific recipe, highly recommend. I made a half-batch, using dried cherries with a scant 1/2 tsp. lemon zest. Thanks to other commenters, I was cautious about adding the milk and ended up needing only 2 tablespoons. Yield was 6 scones.
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max29 09/244/2016 09/01/2016
Great recipe. Here's a variation on it to suit what I had in the fridge - instead of milk I put cherry kefir yogurt. I agree that the recipe calls for too much milk - even with the thicker kefir I ended up adding more flower in the end. I also had dried cherries but no cranberries - the scones came out great. Also, honey instead of sugar. I like the idea of a glaze by Joan! Thank you, Pamela's, for the recipe.
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Lynn 12/356/2015 12/23/2015
Spot on adding liquid at end......I only did 1/2 the amt every time with almond milk. So delicious with organic orange zest. I added dark chocolate chunks to some and pistachios to others,yum!!
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Joan Schraufek 12/355/2015 12/22/2015
I made these today for my two son in laws who are gluten intolerant. They came out wonderful. I glazed them with orange zest and juice glaze. They loved them and such a treat for Christmas..
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Kyle 10/296/2015 10/24/2015
I love all of Pamela's recipes! I made the coffee cake last week but substituted maple yogurt for the sour cream, bc I didn't have any, and filled the middle with apple pie filling that I had left over from a pie I had made. It was so delicious! My husband and I ate the whole thing in two days!!! So good for breakfast with coffee!
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