Wednesday, September 25, 2013

Sips + Bites: Cranberry Orange Scones

My newest obsession lately has been scones. Ever since I watched Ina Garten make them on Food Network, I couldn't help but be in awe by everyone's reaction when they bit into one - is a scone that good?! Well, then again we are talking about Ina Garten here! So one Sunday afternoon, I decided to pretend I could bake like Ina and make some of these scones myself. I found Ina Garten's recipe off of  for cranberry orange scones . Talk about simple AND delicious! They were a breeze to make, and perfect for fall pairings with your hot cocoa or PSL (pumpkin spice latte). Btw, Jess just told me that PSL was the new lingo for pumpkin spice lattes. We were a little late to the acronym train on that one.

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.

In a large bowl, add 4 cups of flour, 1/4 cup sugar, baking powder, salt and orange zest. Add the cold butter, and using a hand mixer at the lowest speed, mix until the butter is the size of peas. (Note that you can also do this with an electric mixer using the paddle attachment.) Slowly pour in the eggs and heavy cream to the flour and butter mixture, and mix on the slow speed until just blended. The dough will look lumpy! Add the dried cranberries and the additional 1/4 cup of flour to the dough mixture, and mix on low speed until well blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter - note that we used a glass that was 3-inches wide and that also works - and cut out circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles until you have used all or most of the dough.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

And it's as easy as that! I hope you enjoy these scones as much as my family did. Even Olivia approved ;) 

Be sure to check out other great fall recipes at!

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