I have had the best time using American Raw Honey as my inspiration for this new scone recipe. I hope you are equally enjoying the other recipe I posted here. I have a few more amazing recipes ready to share throughout this holiday season!!! It’s truly one of my favorite times of year, especially for baking.
I am so excited for this giveaway. Who wants to win a fantastic assortment of beautiful raw honey? Just in time for the holidays? Raise your hand!!! This amazing company not only has beautiful honey, but also promotes community, and making our bee population better than it has been. Without bees, we would really have nothing. Let’s be real.
PS- You can also buy a hive from American Raw Honey!!! Check out their website for all the details. This would be a great gift for the person on your list who has always wanted a hive, why not start now? Or a gift for yourself. I’m all for giving yourself gifts you’d love.
Here’s all the details.
Contest will be open for all US residents until 11/21 midnight (MST).
To enter you must:
So what are you waiting for? Tell your friends. Shout it from the rooftops. Make these amazing recipes with American Raw Honey.
Cranberry Orange Scones
2 1/2 cups flour
1/2 cup cold butter
1 tbsp. baking powder
Pinch of salt
1/4 tsp. fresh or 1/2 tsp. dried nutmeg
1/2 cup sugar
5 oz. whole fresh cranberries
Zest of 2 oranges
Juice of 1 orange plus 1 cup milk and 2 tbsp. whole cream
1 tbsp. sugar & a dusting of nutmeg
Preheat your oven to 425 degrees.
In a large bowl, add the flour, baking powder, salt, sugar and nutmeg. Cut the butter into slices, and add to the flour. Use a pastry cutter to then mix the cold butter into the flour, making pea sized pieces of butter. Add the zest of the orange, and cranberries. Measure your milk into a large cup, add the cream and orange juice into the milk and let it stand for 2 minutes. The milk will start to curdle slightly. That’s exactly what you want.
Gently mix the flour, mixture and the milk mixture with a fork, just until combines.
Flour your counter. Pour the scone mixture onto the flour mixture. Flour your hands to they won’t stick to the dough. Gently pat the scone mixture into a round, being careful not to over work it, about 1- 1/2 inches in height. Use a round 2″ or 2 1/2″ cookie cutter to cut the scones, you can also use a knife and cut into triangles or squares. The colder the dough, the better the scone.
Place the cut scones onto a parchment lined baking sheet. Spacing out about 1″ apart. This recipe makes 12-14 scones.
Whisk an egg together in a small bowl and use a pastry cutter to brush an egg wash on the top of each scone. Then sprinkle with some sugar and nutmeg just before baking.
Bake your scones for 22-23 minutes, until fluffy and lightly golden in color.
Remove from the oven and cool slightly.
While the scones are baking, make the cranberry topping below.
5 oz. fresh cranberries
1/2 cup sugar
Juice of 1 orange
1 tbsp. orange marmalade
1 tbsp. Cherry honey from American Raw Honey
1/4 fresh nutmeg or 1/2 tsp. dried nutmeg
Simmer in a smalls sauce pan, the cranberries, sugar and juice of one orange. Simmer on low for 4-5 minutes, until cranberries darken and burst. Sauce will start to thicken. Remove from the heat and add the marmalade, honey and nutmeg. Stir to combine and set aside to cool slightly. Top the warm biscuits with the fresh cranberry sauce. Serve.
Happy baking y’all!