Saturday, 22 September 2012

Cranberry Orange Scones

This is a recipe from Ina Garten one of our favourite cookbook authors. These scones are light and flaky and have a nice mellow orange flavour.  Eat them as they are or slice open and add a little of your favourite jam or jelly.
 When Prince William and Kate got married we included these scones on our early morning breakfast menu. They are so good we could serve them to royalty. This is a big recipe, they freeze well.

4 Cups All purpose flour
¼ Cup All purpose flour to add to cranberries
¼ Cup granulated sugar
2 Tablespoons baking powder
2 Teaspoons Kosher salt
2 Teaspoons grated orange zest (approx. 2 oranges)
¾ Cup diced cold butter
4 large eggs beaten
1 Cup heavy cream
1 Cup dried cranberries
1 egg beaten with 2 Tablespoons water for egg wash.

½ Cup confectioners sugar (icing sugar)
4 Teaspoons freshly squeezed orange juice

Preheat oven to 400 degrees Fahrenheit.
Line a large sheet pan with parchment paper.
Using a stand mixer combine flour, sugar, baking powder, salt, and orange zest.
Add cold butter and mix on low until butter is the size of peas.
Add eggs and cream and mix on low speed and mix until just blended.
The dough will be lumpy.
In a separate bowl combine ¼ flour with the cranberries and add to the mixture.
Dump dough onto a floured surface and gently knead into a ball.
With a rolling pin roll dough to just under 1 inch in thickness, make sure dough does not stick to the counter.
Flour a 3 inch round cutter, cut circles and place on prepared sheet pan.
Gather scraps of dough and re-roll dough and cut more circles.
Beat egg and add water to make the egg wash and brush tops of scones. Sprinkle tops with granulated sugar.
Bake for approximately 20 minutes, until tops are golden brown.
Cool scones on a cooling rack for about 15 minutes.
Combine icing ingredients and drizzle over scones.
Recipe Link: Print Recipe:Cranberry Orange Scones
Add dry ingredients and orange zest.

Add cold butter to flour. Mix until butter is the size of peas.

Add cream and eggs.

Combine remaining flour to the cranberries then add to the mixture.
Form dough into a ball and roll dough to one inch thickness.

Place on parchment lined baking sheets.


Cool before icing.

Prepare icing.

Drizzle icing  over scones.

No comments:

Post a Comment