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Cranberry Blood Orange Scones

Melissa TeaChef Level 1

A new twist on classic cranberry orange scones. Prep time: 10 min. Cook time: 25 min.

35 m 2


  • 1 1/2 c. all-purpose flour
  • 1/4 c. sugar
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 c. butter
  • 1/2 c. dried cranberries
  • 1/2 c. buttermilk
  • 1 egg
  • 1 c. powdered sugar
  • 1 Adagio sample size blood orange herbal tea
  • 1/2 c. boiling water


Preheat oven to 400°F.

Combine loose tea and boiling water. Let sit.

Mix flour, sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.

Strain liquid from the tea solids and set aside the liquid tea for later. Keep the solids. (Optional: You may want to chop the steeped tea leaves for a more consistent texture.)

Stir cranberries and the solids from the brewed tea into the dry mixture.

In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.

Form into a patty on an ungreased cookie sheet or pizza stone.

Bake at 400°F. After 10 min., remove and cut into 8 wedges with a knife but do not separate the slices.

Return the scones to the oven for an additional 5-15 min. or until light golden brown.

Mix powdered sugar and 2-3 tbsp. of brewed tea into a glaze; drizzle over scones.

Separate scones and serve warm.

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