Cranberry Orange Scones in the Express Pressure Cooker
Cranberry and orange are a classic flavor combination — the tartness of dried cranberries balanced by the bright zest of orange makes for a treat that is both refreshing and indulgent. These scones come together easily in the Crock-Pot Express Pressure Cooker, giving you a bakery-style result in less than an hour. Perfect for breakfast, brunch, or a sweet afternoon snack.
Cranberry Orange Scones in the Express Pressure Cooker
6
servings30
minutes45
minutes310
kcalIngredients
1 cup water
1/4 cup (1/2 stick) cold butter
1 cup plus 1/4 cup self-rising flour, divided
3/4 cup buttermilk
2 teaspoons granulated sugar
1/4 cup dried cranberries
1 1/2 teaspoons orange peel, divided
1/2 teaspoon ground cinnamon
1/4 cup powdered sugar
1 1/2 teaspoons orange juice
1/8 teaspoon salt
Directions
- Prepare the Pan and Cooker
- Spray a 6- to 7-inch round baking pan with nonstick cooking spray. Prepare a foil sling* and set aside. Add water to the Crock-Pot Express Pressure Cooker and place the rack inside.
- Make the Dough
- Grate the cold butter into a medium bowl. Add 1 cup flour, buttermilk, and granulated sugar. Stir until the dry ingredients are just moistened, being careful not to overmix.
- In a separate small bowl, combine cranberries, 1 teaspoon orange peel, and cinnamon. Toss to coat, then fold this mixture into the dough.
- Shape the Scones
- Sprinkle your work surface with the remaining 1/4 cup flour as needed. Place the dough onto the surface and knead briefly until it forms a ball. Press into the prepared pan and score into six wedges. Cover the dish with foil and place it into the cooking pot using the foil sling.
- Cook
- Secure the lid. Press the DESSERT function, set pressure to HIGH, and set the time to 30 minutes. Ensure the Steam Release Valve is set to Seal. Press START/STOP to begin cooking.
- Finish and Glaze
- When cooking is complete, perform a quick pressure release. Carefully remove the pan using the foil sling and place on a wire rack to cool.
- In a small bowl, combine powdered sugar, orange juice, remaining 1/2 teaspoon orange peel, and salt. Whisk until blended, then drizzle over the scones. Serve warm or at room temperature.
Foil Sling Tip
To make a foil sling, tear off an 18-inch long piece of foil. Fold it in half lengthwise to create an 18 x 6-inch strip. Place it under the prepared pan with the ends extending upward. This makes it easy to lift the pan out after cooking.
