Friday, February 12, 2010

Cranberry-Orange Scones

Cranberry-Orange Scones
Oh yes, Cranberry Orange Scones. These are flaky, moist, and slightly addictive. If you make these, don't be surprised if you find yourself eating one for breakfast, another for lunch, and another for dinner. I had to give the rest away for fear I would do this two days in a row! The recipe comes from Baking with Julia and they are so simple to make. The orange zest in the dough and in the glaze makes these ultra delicious! Serve these to your sweetie for breakfast on Valentine's Day and it will be a special day indeed!
Cranberry-Orange Scones


Buttermilk Scones
adapted from a Marion Cunningham recipe from Baking with Julia
Makes 12 scones

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 cup buttermilk
1 tablespoon orange zest
1/2 cup dried cranberries

Preheat the oven to 425 degrees F.

In a medium bowl, whisk to combine the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces and using your fingertips, work the butter into the flour mixture until the mixture resembles coarse cornmeal with a few larger pieces. Add 1 cup buttermilk, cranberries, and orange zest and mix with a fork until ingredients are just moistened. If the dough looks dry, add another tablespoon of buttermilk. Gather the dough into a ball, pressing it gently so that it holds together, and turn it out onto a lightly floured surface. Knead it briefly, about 10 times or so, and then cut the dough in half.

On a lightly floured surface, roll one piece of dough into a 1/2-inch thick circle that is about 7 inches across. If you are going to bake the scones right away, brush the dough with heavy cream and sprinkle with coarse or regular sugar (or omit the sugar and glaze the scones after they are baked - glaze recipe below), and cut the circle into 6 wedges. Place the scones on an ungreased cookie sheet (I use a Silpat mat). Repeat with the other half of the dough. Bake the scones for 10-12 minutes until the tops and bottoms are golden brown. Transfer the scones to a rack to cool slightly before serving.

To make ahead the night before:
Cut the dough circle into 6 wedges but do not brush with butter or cream and do not sprinkle with sugar. Transfer the triangles to a cookie sheet and cover with plastic wrap and refrigerate overnight. In the morning, brush each triangle with melted butter or cream and sprinkle with sugar (or glaze after baking). Bake 10-12 minutes as above.

To make days ahead: Freeze the dough circles, wrapped in a double layer of plastic wrap for up to two weeks. Thaw the circles overnight in the refrigerator, cut into wedges as above, brush with cream, sprinkle with sugar, (alternatively, glaze the scones after baking) and bake for 10-12 minutes until golden.

Orange Glaze

2 cups sifted confectioners' sugar
2 tablespoons or so of orange juice
fine zest of one orange

Place the sugar in a bowl. Add the orange zest and enough orange juice to make the icing thin enough to drizzle. Add more sugar if too thin and add more juice if too thick. Using a spoon, drizzle the icing over the scones.

8 comments:

  1. Scones are one of my favorite foods :) I only get them once a year at the Johnson House tea, though. Weird.

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  2. I can see why you had to give some of these beauties away - they look thoroughly moreish! Delicious, what a breakfast :D

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  3. Oh good! A moist scone!! I don't know how a moist one tastes like, so I'll be making these for sure. Lovely photo!

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  4. loooooove scones!!! The soul sisters need a tea party!!!! look how pretty your table and china is!! pleeeeaaaase let's get together soon!

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  5. Lovely scones! And using buttermilk is a great idea! Thanks :-)

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  6. I've made these twice so far, and everyone in my family loves them :) My younger sister takes them to school and my parents have them at breakfast. Needless to say, they don't last long at our house. Thanks for the great recipe.

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  7. I just made these and they are great! Thanks for the recipe :)

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