It’s Monday morning of Finals Week. It will be a busy one. I can’t believe the schoolyear is nearly over!
When I was younger I always had such big plans for the summer. This summer I am looking forward to the family reunion and some time with faraway friends. Also anticipating the long summer evenings (those are the best). And, of course, time in the garden. But I don’t have any HUGE plans. What about you?
This recipe from a friend that I met through JourneyGal:
Cranberry Orange Scones
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F.
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. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.
Note: This recipe also works well for lemon-blueberry scones or for Orange-cherry scones. Although the frosting part is super-yummy it’s not necesssary–the scones taste fabulous w/o it. But if you do add frosting then add a tsp of vanilla and you will be in for an extra-special treat. :)
Oh, and I found that 15 min in the oven was plenty of time to cook them all the way through (any longer and they end up with black bottoms–blech)
