I spent the morning making these scones with a dear friend. We doubled the recipe and made 20 glorious scones. Although I'm going to thoroughly love the big scone, next time I double this I'll try making them smaller.
I can't wait to have one of these beautiful scones with orange butter and a nice cup of tea.
mise en place
2 cups all-purpose flour
2 tbsp + 1 tsp;1 tbsp sugar
1 tbsp orange zest
2 tsp bakin powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 orange juice
1/4 cup half and half
1 egg
1 tbsp milk
glaze
1/2 cup powdered sugar
1 tbsp orange juice
orange butter
1/2 cup softened butter
orange marmalade
directions
In a large bowl, combine the flour, 2 tbsp + 1 tsp teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.
On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with 1 tbsp sugar.
Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
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