One of my favorite seasonal treats is fresh cranberries, and I'm thrilled to report that Bishop Farms, just a stone's throw away, is now overflowing with them!
I decided to whip up a batch of Orange Cranberry Scones. The recipe, courtesy of Sally's Baking Addiction, was a breeze to follow.
The results are nicely laminated scones. Cranberries are plump and fill the scones with red dots. I grated the orange zest on a slightly larger grater so even the orange zest pops out.
And the icing came out looking respectable.
Orange Cranberry Scones
Ingredients-
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons orange zest (about 1 orange)
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg 1 teaspoon pure vanilla extract
1 heaping cup (125g) cranberries
1 Tablespoon (15ml) heavy cream
coarse sugar
Orange Glaze
1 cup (120g) confectioners’ sugar
2–3 Tablespoons (30-45ml) fresh orange juice
Method-
Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl.
Grate the frozen butter using a box grater.
Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
Place in the refrigerator or freezer as you mix the wet ingredients.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl.
Drizzle over the flour mixture, add the cranberries, then mix until everything appears moistened.
Pour onto the counter and, with floured hands, work the dough into a ball as best you can.
The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream.
Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or a silicone baking mat.
After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top.
Remove from the oven and allow to cool for a few minutes as you make the glaze.
Make the glaze: Whisk the confectioners’ sugar and orange juice together.
Add a little more confectioners’ sugar to thicken or more juice to thin.
Drizzle over scones.
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