Recipes / Breakfast

Cranberry Orange Scones

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Cranberry Orange Scones

Kristi
The Cook
4 Servings
9 Ingredients
4 Comments

Cranberry-Orange Scones is a simple scone recipe created using Bisquick, orange marmalade and craisins with just a tiny bit of sugar baked on top. It's the perfect breakfast for the busy holidays to pop out of your freezer and quickly bake for that fresh, sure-to-please taste.

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4 Servings
9 Ingredients
4 Comments

Ingredients

  • 3 cups Pancake/Biscuit/Baking Mix
  • ½ cups Orange Marmalade
  • ½ cups Cranberries, Dried
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • 2 individual Eggs #1
  • 1 tablespoon Orange Juice
  • 1 individual Eggs #2
  • ¼ cups Sugar

Containers

Supplies

  • Baking Sheets
  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix biscuit mix, marmalade, dried cranberries, spices, eggs #1 and juice until moist.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix biscuit mix, marmalade, dried cranberries, spices, eggs #1 and juice until moist.
  2. Turn dough onto floured board, sprinkle with flour.
  3. Roll into 9-inch circles.
  4. Cut into indicated number of wedges using a floured knife.
  5. Brush with beaten egg, #2 and sprinkle with sugar.
  6. Place on baking sheet and bake at 400 degrees for 12-14 minutes.

Categories

traditional, vegetarian, kid-friendly, dairy-free, nut-free, fall, winter, spring, fish-free, shellfish-free

Categories

traditional, vegetarian, kid-friendly, dairy-free, nut-free, fall, winter, spring, fish-free, shellfish-free

4 Comments

Join the discussion

  1. Baking at 400 degrees was too hot for my oven. The scones were burned on the bottom and we had to chuck them. I only baked for 10 minutes. Next time, I’ll cook at 350 degrees for a little longer.

  2. Not familiars with ‘circles’ (sorry).
    Do the directions infer a 9” dough disk? If so how thick should it be?

    Thx!

    Chris