Orange and cranberry make a great pair. I actually wasn’t a fan of cranberry anything until a few years ago when I made homemade cranberry sauce for the hubby. Once I tasted that unique sweet and tart taste, there was no going back. Now, I’m a fan of anything cranberry, including this cranberry jam. What’s the best thing to pair with cranberry jam for breakfast? Orange buttermilk scones, of course.
These scones are made with buttermilk and fresh orange juice and zest for a refreshing orange taste that is sure to brighten up your day. They’re not overly sweet, either, which is perfect paired with the cranberry jam.
The best part? Both are made in no time at all, which leaves you time to entertain guests and enjoy the simple things in life, like scones and jam!
Orange Buttermilk Scones with Cranberry Jam
Makes 8 scones and about 2-1/2 cups of jam
Orange Buttermilk Scones
- 1/2 cup buttermilk
- 1/4 cup orange juice
- 1 egg
- 2 cups flour, plus more for dusting
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1/4 cup orange zest
- 6 tablespoons unsalted butter, cold
- 2 tablespoons cream or half-and-half
- 2 tablespoons orange zest
- 1 cup orange juice
- 1 cup sugar
- Pinch of nutmeg
- Pinch of cloves
- 2-1/2 cups fresh cranberries
- Preheat the oven to 400°, and line a baking sheet with parchment paper.
- In a small bowl, whisk together the buttermilk, orange juice and egg.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt and orange zest.
- In a small bowl, whisk together the cream and 2 tablespoons of orange zest for your glaze, and set aside.
- Using a pastry blender or your hands, mix in the cold butter until almost incorporated in the flour mixture, with only a few pea-sizes pieces of butter remaining.
- Use a fork to mix the milk mixture into the flour mixture, just until combined. (The dough will be sticky, don’t worry, that’s normal!)
- Place a sheet of parchment paper or a Silpat onto the kitchen counter, and lightly flour it. Place the dough onto the floured surface, and, using heavily floured hands, pat the dough into an 8-inch circle.
- Use a floured pastry scraper to cut the circle into 8 wedges.
- Transfer the wedges onto the lined baking sheet, and brush with the cream-zest glaze.
- Bake at 400° for 18 minutes, rotating the baking sheet halfway through.
- Let cool slightly before enjoying.
- In a small saucepan over medium heat, whisk together the orange juice, sugar and spices.
- Bring the mixture to a boil, then simmer on low heat for 5-6 minutes.
- Add the fresh cranberries, and continue simmering on low heat for 10 minutes.
- Remove from the heat, and use an immersion blender to blend the jam to your desired consistency. (If you prefer chunkier jam, blend the jam less than you would if you prefer smoother jam.)
- Transfer the jam to a glass jar and refrigerate over night.
Original recipe by La Casa de Sweets