Celebrate Fall with Unbelievable Cranberry Scones

Can you guess what the top two scone flavors are amongst tea drinkers?

As a business owner that makes and blends tea for a living, one could can imagine I'm in quite a few different tea groups. When I polled all of these groups to see what their favorite treats were, to eat with their tea, they came back with a two resounding answers.

Lavender Lemon Scones and Orange Cranberry Scones. 

We decided we had to take these traditional and popular scone flavors into our farm kitchen and give them a little real, whole food make over. The result was fabulous! So fabulous we decided we would share it!

 

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Scones are the quintessential tea time pairing. It's like trying to eat a burger without having fries. There are of course other well known treats like short bread cookies which I think come in at a close second. But, scones, lemon curd and clotted cream with tea, is as traditional as it comes.

There are so many lovely scone recipes from lavender lemon, to savory scones, gluten free scones, to a whole host of delicious farmhouse style scones.

​When it comes to fall though, these orange cranberry scones are a must have!

Light and fluffy, these cranberry scones serve up great! Whether you own a tea house or your having guests to your own home for afternoon tea.

They pair fabulously with many different kinds of teas. No matter if you are an earl grey fan, a bold and spicy chai fan, English or Irish Breakfast tea. There are also several herbal teas that pair fabulously with these cranberry scones. Our Coastal Cranberry Spice Herbal Tea adds more warming and spicy cranberri-ness. La Pine Licorice provides a delicate, but naturally sweet pairing and Prudent Pumpkin Spice adds some more seasonal flare.

Don't forget the perfect savory pairings for this fall tea menu! Some Tea Infused Turkey Cranberry Pinwheels are just the thing! Filled with more cranberry and hibiscus goodness along with savory turkey and spices. These finger food slash appetizers are a fabulous addition. 

For the sweets rung on the tea time tray, bake up some fabulous White Chocolate Cherry Chai Cake. This menu filled with all the lovely flavors of fall, along with some precious friends, will make for a fabulous afternoon tea.

If you are looking for a fabulous whole wheat pastry flour for the Orange Cranberry Scone, our favorite is Bob's Red Mill, Organic Whole Wheat Pastry Flour found here.

But alas, while fall is a great time to have a tea party we must get to baking all the tasty treats! So without further ado, it's time to get these scones in the oven and kick off this fabulous fall celebration!

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Cranberry Orange Scones

Yield: 8

Author: Farmhouse Teas

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Light and fluffy, these cranberry scones serve up great!

Ingredients

• 3 1/2 cups of organic whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1/2 c. maple syrup
• 1/2 cup cold grass fed butter (1 stick)
• 1 cup raw milk
• 1 cup of dried cranberries (free from sugar)
• 2 tablespoon orange zest (about 1 rind)
• 1/2 cup of fresh squeezed orange juice

Instructions

1. Preheat oven to 450° F.
2. Place flour, baking soda, and sea salt into a large bowl. Blend together gently with a fork. Or use food processor to pulse butter into flour mixture. If using a food processor, pour the mixture back in the bowl when done.
3. Add the orange zest and dried cranberries to the mixture. Then give it a good stir until ingredients are well incorporated.
4. Add the 1/2 cup of orange juice and 1 cup of milk together, mixing well.
5. Slowly add orange juice and milk mixture to the flour/butter mixture, stirring a little bit in at a time until the dough just starts to come together.
6. If you would rather make a drop scone, add milk mixture until wet and
7. sticky.
8. Gently gather dough out of the bowl onto a floured surface. Fold dough together (do not knead) until it forms a solid ball.
9. Gently make a round disc with the dough then flatten out to about 1 1/2 inches thick.
10. Using a round biscuit cutter or regular mouth canning lid cut out biscuits.
11. Place scones on a greased baking sheet making sure the scones touch slightly. This will help them rise.
12. Bake at 450° F for about 12-14 minutes.
13. Slather with plenty sweet cream butter and enjoy with a cuppa tea, and the other tea time pairings mentioned in the blog post.