CranOrange Scones

Today’s recipe post may come as a relief for some of you if you happen to live in the northeast area of the country. We are graced with a -10 degree weather chill so turning on the oven sounded like a great idea to me!

A delicate dessert/snack made with cranberries and orange, two of my favorite ingredients. My CranOrange Scones are so good on their own you don’t need clotted cream or jams!

#scones9 #scones7#scones8

CranOrange Scones
Yields 16
Cranberries and orange make this British style snack a treat!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 4 cups all-purpose flour
  2. 1/4 cup sugar, plus more for sprinkling
  3. 2 Tablespoons baking powder
  4. 2 teaspoons kosher salt
  5. 1 Tablespoon grated orange zest (from one large navel orange)
  6. 3 sticks cold unsalted butter, diced
  7. 4 large eggs, lightly beaten
  8. 1 cup cold heavy cream
  9. 1 cup dried cranberries
  10. 1 large egg beaten with 2 Tablespoons heavy cream, for egg wash
for glaze
  1. 1/2 cup confectioner's sugar
  2. 4 teaspoons freshly squeezed orange juice
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.
  3. Add the cold butter and mix at the lowest speed until the butter is the size of peas.
  4. In a separate bowl, combine the eggs and heavy cream. With the mixer on low, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy!
  5. Combine the dried cranberries and 1/4 cup of flour to coat, add to the dough and mix on low speed until blended.
  6. Dump the dough onto a well-floured surface and knead it into a flat ball. Flour your hands and a rolling pin and roll the dough into a rectangle measuring about 12 x 5 and about 1/4 inch thick. Keep moving the dough on the floured board so it doesn't stick.
  7. Slice the dough diagonally making 4 inch triangles. Place the scones on a baking pan lined with parchment paper.
  8. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 16-20 minutes, or until the tops are slightly browned and the insides are fully baked. The scones will be firm to the touch.
  9. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
Notes
  1. Store in an airtight container for up to three days. Although I'm sure they won't sit that long!
Adapted from Ina Garten
Adapted from Ina Garten
Lady Diana's Pearls http://ladydianaspearls.com/
#scones12#scones6Scones are traditionally a British treat that are slightly sweetened or glazed. Usually reserved for “high tea” and accompanied by clotted cream or jams they are considered a pastry. But we don’t have to wait till high tea. As soon as you wake, you can crab one with your favorite hot drink to enjoy!

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