Monday, November 17, 2014

Cranberry Orange Scones

These scones are probably the last item I will bake in our teeny tiny gas oven. Jeff and I are moving! Into a house! We get the keys today. This house has more than one room AND a normal oven, one that can accommodate standard sized baking sheets! It's about time.

These scones are more orange and more cranberry because I am obsessed.

You can make a quick orange glaze to top these scones if you desire. I think this one would do just fine. To my little gas oven, we've had a good run. You've treated me right. But it's time to say goodbye.

Cranberry Orange Scones
makes 8

2 1/4 c AP flour
1/3 c sugar
1 Tablespoon orange zest
1 Tablespoon baking powder
1/2 teaspoon salt
12 Tablespoons butter, cold and cut into small cubes
2 eggs
1/2 c heavy cream
1 heaping c fresh cranberries
cream, for topping
crystal sugar, for topping
- - -
pre-heat oven to 400F and line a baking sheet with parchment paper
1. In a small bowl combine the 1/3 c sugar and the orange zest, massaging with your fingers to release the oils and perfume the sugar
2. In the bowl of a stand mixer fitted with a paddle attachment combine the zesty sugar, flour, baking powder and salt
3. Add butter and mix until sandy (butter pieces should be no larger than flakes of oatmeal)
4. Add the eggs and cream, mixing until a soft dough forms
5. Fold in cranberries by hand
6. Turn dough out onto a floured surface and shape into a circle about 1/2"thick
7. Cut dough into 8 triangular scones
8. Place scones 2-3 inches apart on the baking sheet
9. Brush the tops of the scones with cream and sprinkle with crystal sugar
10. Bake at 400F for 15-18 minutes, scones should be slightly brown at the edges

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