Easy Cranberry Scones From Scratch

I'm finally using up my giant cranberry sauce recipe that I made for Thanksgiving!

I'm baking a lot more than normal. Aren't we all? I'm also not going to the store very often and so I've been forcing myself to use up things that are sitting in the back of the pantry or pushed to the back of the freezer (like my large cranberry sauce batch I ended up freezing.) We all have those things I believe.

There seems to be a baking revolution going on and everybody is getting back into bread-making and learning the art of sourdough. About 10 years ago is when I got interested in bread-making and eventually sourdough bread-making. I've done it on and off over the last 10 years and really enjoy it and am so glad people are taking up an interest in it, even if they are buying up all the flour:)

But what if you haven't done much baking before? I think the best place to start is not with yeast breads or sourdough recipes but with quick breads. Yes, get that sourdough started and try your hand at from scratch bread-making but maybe first build up a little confidence with quick breads.

Quick breads are breads that are made without a leavening agent like yeast. They're generally made with baking soda or/and baking powder. These breads don't require a rise time thus permitting immediate baking. These include Banana Bread, Biscuits, Scones, Muffins and more.

I am going to share my favorite from scratch stuffed scone recipe that is quick, easy and requires very little baking experience.

My grandfather who was raised by his Scottish immigrant grandmother made the best scones! I sure wish I had his recipe. Scones are so simple to make and require few ingredients. You can make them very basic or use a jazzed up version like this one. These are not traditional Scottish Scones like my grandpa's but my very American version that never last long in our house. But that's how scones taste best, hot right out of the oven!

Ingredients:

3 cups All Purpose Flour
1 cup Oats
1/4 cup Cane Sugar
3 tsp Baking Powder
1/2 tsp Salt
1 cup Softened Butter
2 Eggs
1/2 cup Milk
1 tsp Orange Extract

Filling and Toppings
1/2 - 3/4 cup of Cranberry Sauce (for filling)
Egg White & 2 Tablespoon Milk for wash
1 Tablespoon Sugar for Dusting
1- 2 Tablespoon Oats for Dusting

Please note:

-Whole Wheat Flour can be substituted but it is best to use White Whole Wheat Pastry Flour as the variety. It is still wheat but was just planted at a different time than hard red wheat and works wonderfully in pastry recipes.

-You can use jam in place of the cranberry sauce. I usually do and depending on the type of jam or jelly I most likely will use vanilla extract versus orange extract.

Play with it, this is a very forgiving recipe that works well to tweaking.

Steps

1)Preheat oven to 425 degrees

2) Lightly grease baking sheet or line with parchment paper

3) I make this in a mixer but it can very easily be made by hand.
To mixer add Butter and Sugar and mix, add eggs, once barely combined add dry ingredients. Once those are lightly mixed add milk and orange extract. Mix just until everything is incorporated. You do not want to over-mix this dough.

4)Dump out onto a lightly floured surface and split in half. With floured hands make two 10" rounds pressing the dough out with fingers. This is a fairly sticky dough so I prefer to use my hands versus a rolling pin.

5) Spread cranberry sauce over one of the rounds and top with the other round. Cut into 8 wedges. Mix reserved egg white and milk, using a pastry brush or your fingers spread over top of scones. Sprinkle with oats and dust with sugar. Transfer wedges, evenly spaced to baking sheet.

 

Place in preheated 425 degree oven for 17-20 minutes. Take out of oven and transfer to cooling rack. These are best enjoyed warm!

 

Please note: You can also make these without filling. Just roll into one thicker 10" circle and bake like other recipe.

One last helpful tip is for your Baking Powder. Supply is a bit different on things right now. If you can't find baking powder look for Baking Soda & Cream of Tartar. Below are a few recipes from a late 1800's cookbook of mine. I usually make the middle recipe, which has worked quite well over the last few years for me. I do usually cut it in half but that's up to you:)

I hope you like this recipe and please comment below if you have any questions. Happy Baking!!!

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