These Cranberry-Orange Scones have been a family-favorite breakfast treat of ours for several years, back even to the pre-kid days. It’s a simple scone created using Bisquick, orange marmalade and craisins with just a tiny bit of sugar baked on top. This is the perfect breakfast for the busy holidays to pop out of your freezer and quickly bake for that fresh, sure-to-please taste.
I have a confession; the Author/Source section is a tiny fib. This is really my husband’s delicious recipe and his artful craftsmanship on the scones themselves. I’m not much of a baker when it comes to anything fancier than muffins and cupcakes. Sure, I can do it, but it requires total concentration: something rare and precious in a household with two toddlers under 3. So I cheat and let my husband, who has an uncanny knack for perfecting baked goods, do this part for me. To be honest, I’m pretty sure at this point, I could handle these, (shhhh….) but it’s nice to have the break.
Kristi @ onceamonthmeals.com
- 3 cups Bisquick
- .5 cups orange marmalade
- .5 cups cranberries, dried (aka craisins)
- .5 teaspoons cinnamon
- .25 teaspoons nutmeg
- 2 medium eggs #1 (or egg substitute)
- 1 medium egg #2, beaten (or egg substitute)
- 1 tablespoons orange juice
- sugar, to sprinkle on top (about 1/4 cup)
Mix bisquick, marmalade, craisins, spices, eggs #1 and juice until moist. Turn dough onto floured board, sprinkle with floor. Roll into a 9-inch circle. Cut into 12 wedges using a floured knife. For larger scones, cut into 8 wedges (this is the preferred method in our family).
Brush with beaten egg (eggs #2) and sprinkle with a bit of sugar. Bake at 400 for 12-14 minutes.
Do not bake. After sprinkling with sugar, flash freeze. Wrap in plastic wrap and divide among freezer bags and freeze.
Unwrap scones and thaw on an ungreased cookie sheet. Bake at 400 for 12-14 minutes.
Servings: 4 (8 to 12 scones)
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