Tuesday, January 22, 2013
Cranberry Orange Cream Scones
I do love scones. They are so delicious, and not too difficult to make. The key to remember is that, like any pastry, you must not overwork the dough. These are a delicious variety with cranberry and orange, a winning combination in my book. These scones are lovely for a coffee break and go wonderfully with savory breakfast dishes like bacon and egg pie.
I like to use my food processor with the dough blade for pastry. Combine the flour, sugar, baking powder and salt, and then add the cold butter.
Pulse (or cut in the butter if not using a processor) until the mixture resembles coarse meal. Add the orange zest and the cranberries
and stir to incorporate. Now slowly add the cream, about 1/4 cup at a time,
until the dough comes together. Don't make it too wet or you'll have to use more flour later. You want it to be barely holding together. Transfer the dough to a floured mat and pat out to a rectangle.
Fold the dough into thirds, pat out again, and fold into thirds again. (This is just gently kneading the dough.) Finally, pat out into a final rectangle. Cut the rectangle in half vertically, then into squares, and cut each square into two triangles so you end up with 16 pieces.
Carefully move each scone to a baking sheet lined with either parchment or a baking mat.
Brush each scone with a little cream and sprinkle with turbinado sugar.
Bake for 12-15 minutes or until golden.
Enjoy with a hot cup of coffee or tea!
One year ago: Stromboli
Two years ago: Sausage Pumpkin Pasta
Three years ago: Baba Ghanoush
Get more inspiration at Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesdays.
Cranberry Orange Cream Scones
2 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/2 tsp. salt
5 Tbsp. cold butter
1/2 cup dried cranberries
1 Tbsp. orange zest
1/4 cup orange juice
3/4 cup heavy cream (+ 1 Tbsp. more for brushing)
turbinado sugar for sprinkling
Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal. Add cranberries and orange zest. Gradually pour in heavy cream about 1/4 cup at a time and lightly mix until the dough comes together in a shaggy ball. It will still have lots of loose, sandy pieces.
Place dough on a floured surface and roughly work it into a ball. Press the ball down into a rectangular shape. Fold the dough into thirds. Press the dough down again into a rectangular shape in a vertical position and fold into thirds again.
Press the dough down a large rectangle. Cut it in half then into squares, then divide each square into triangles (you will have 16). Separate the individual scones and place them on a baking sheet lined with parchment paper or a baking mat.
Brush the top of the scones with cream and then sprinkle each one with the turbinado sugar. Bake at 425 for 12-15 mins until golden brown on top.
Recipe Source: At Home with Haley
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