Hello out there! It’s been a while and I truly have no good excuse other than I have been baking and getting ready for the fast approaching Christmas season. I LOVE this time of year!
Today, I am sharing a scone recipe. Scones are a great breakfast pastry for the holiday season. You can make them in advance and they work great with coffee in the morning. They truly are fairly easy to make.
Sift together some flour, sugar, baking powder and a pinch of salt.
Next, cube up a couple sticks of cold butter and add to the flour mixture. Using a pastry blender or a couple of forks, start blending the mixture until crumbly.
You could do this in a food processor, but I am lazy about pulling out gadgets and appliances and getting more stuff dirty in the kitchen.
In a separate bowl or measuring cup, combine the wet ingredients which includes an egg, cream, and the zest and juice of a couple oranges.
Combine the wet and dry and start mixing with a wooden spoon until a stiff somewhat loose dough forms.
Add some dried cranberries. Once combined, turn the dough out on a floured board or countertop and roll out.
Roll the dough out until you have a rectangle about 8 inches x 12 inches.
Next, cut the rectangle into thirds from the eight inch side and in fourths on the twelve inch side.
Then cut each square diagonally to form triangles. I guess this would be a good time to mention I use a pizza cutter. I use a pizza cutter for pastry more than for pizza!
Place on a parchment or silicone pad lined cookie sheet and bake.
Bake them till they just start to brown. Remove from oven and cool.
Once cooled, combine some powdered sugar, a pinch of salt and the zest and juice of an orange in a bowl. Then, slowly add the milk a little at a time until it makes a glaze with the consistency of syrup. You should use about 1/4-1/3 cup of milk.
Carefully, pick up each scone and dip the tops into the glaze.
Place on a baking sheet with a wire rack (or just place back on the parchment lined cookie sheet and allow to dry.
Cranberry Orange Scones
Ingredients
- 3 cups flour
- 2/3 cup sugar
- 5 tsp baking powder
- 2 sticks cold butter cubed
- 1 egg
- 2/3 cup heavy cream
- zest of 2 oranges plus 1/3 cup orange juice
- 2/3 cup dried cranberries
- 4 cups powdered sugar
- 1 orange zested and juiced
- pinch salt
- 1/4-1/3 cup milk (approximate)
Instructions
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Preaheat oven to 350 degrees. Sift together flour, sugar, and baking powder into a bowl. Using a pastry blender, cut the butter into the flour mixture until crumbly. Mix in orange zest.
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In a separate bowl, whisk together egg, cream and orange juice. Combine wet ingredients to dry ingredients until a loose dough forms. Stir in cranberries.
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Turn dough out on a floured board or countertop and roll into an 8 in x 12 in rectangle. Cut the eight inch side into thirds. Cut the twelve inch side into fourths. You should then have a grid of 12 squares. Next cut diagonally across each square to form two triangles. Once all 12 squares are cut, you should have created 24 triangles.
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Place scones on a parchment or silicone pad lined baking sheet and bake for 16-18 minutes until just starting to brown.
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Remove from oven and cool. Once cooled, make a glaze by combining powdered sugar, zest and juice of an orange and a pinch of salt. Slowly mix in a little milk at a time until glaze is a syrup consistency. Dip the top of each scone into the glaze and return to the cookie sheet or baking rack to dry.
Enjoy!
