Thursday, February 7, 2013
For the market I made three different types of scones: Cheddar-Dill, Cheddar-Jalapeno and Cranberry-Orange. It was my first time experimenting with scone recipes and they turned out fantastic! The trick is to not over-mix the batter, as this will make the scones very dry!
All of the scones were delicious, but the Cranberry-Orange scones were something special. The tartness of the cranberry and the citrus flavor of the orange paired perfectly!
Cranberry Orange Scones
1 1/2 T freshly grated orange zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 T
1 T baking powder
1/2 tsp salt
3/4 stick cold unsalted butter, cut into 1 inch bits
1 1/4 cup fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream
Preheat oven to 400F and line a large baking sheet with parchment paper.
Remove the zest from the orange, and mix with flour, 1/2 cup sugar, baking powder, salt, and butter until mixture resembles coarse meal.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
Using an ice cream scoop, scoop scone batter onto baking sheet, placing an inch apart. Sprinkle with sugar, and bake in the middle of the oven for 15 to 20 minutes.
These babies are best enjoyed warm with a dab of butter, jam and a cup of tea! : )