Cranberry Orange Scones Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 2 hours
Servings
6
Ingredients:
  • ¼ cup (1/2 stick) cold butter
  • 1 cup plus 2 tablespoons self-rising flour, divided
  • ¾ cup buttermilk
  • 2 teaspoons granulated sugar
  • ¼ cup dried cranberries
  • 1 ½ teaspoons orange peel, divided
  • ½ teaspoon ground cinnamon
  • ¼ cup powdered sugar
  • 1 ½ teaspoons orange juice
  • ⅛ teaspoon salt
Instructions:
  1. Cut one 16-inch piece of parchment paper; fold in half crosswise. Fit parchment paper into bottom and partly up sides of 11/2-quart Crockpot™ slow cooker. Coat parchment paper with nonstick cooking spray.
  2. Grate cold butter into medium bowl. Add 1 cup flour, buttermilk and granulated sugar; stir until dry ingredients are just moistened. Do not overmix. Combine cranberries, 1 teaspoon orange peel and cinnamon in small bowl; toss to coat. Fold cranberry mixture into dough.
  3. Sprinkle work surface with remaining 2 tablespoons flour. Place dough onto work surface; knead briefly until dough forms a ball. Press into 6-inch disc; score into six wedges. Place disc into slow cooker on top of parchment paper.
  4. Lay a clean kitchen towel across top of slow cooker; cover with lid. Cover; cook on HIGH 1½ hours. Remove scones with parchment paper to wire rack. Combine powdered sugar, orange juice, remaining ½ teaspoon orange peel and salt in small bowl; whisk until blended. Drizzle over scones; serve warm or at room temperature.
Breakfast
American
Fruit
Slow Cooker