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Two Peas and Their Pod: Cranberry Orange Scones

Wednesday, August 20, 2008

Cranberry Orange Scones

We are finally moved into our new house. We got everything unloaded, now it is just a mess! Everything is still in boxes and thrown everywhere. I can't wait to get settled and organized but that wasn't going to happen last night.

Since I can't find my way to the oven yet, here is one of my favorite recipes...Dorie's Cream Scones. This is what I wish I could of made for breakfast:)

I tweak the recipe a bit...instead of currants I use Craisins and I add in lemon or orange zest. I also brush the tops with cream and sprinkle them with sugar.

This recipe is a staple at our house! The scones are flaky and tender...and the Craisins give them a sweet punch! So enjoy them for me...hopefully I will be able to bake soon!




Cream Scones

Adapted from Dorie Greenspan's, Baking From My Home to Yours

  • 1 large egg
  • 2/3 cup cold heavy cream, plus extra cream to brush the tops
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cut into small pieces and chilled
  • 3/4 cup dried currants, roughly chopped (I use Craisins)
  • Lemon Zest or Orange Zest
  • Sugar in the Raw to sprinkle on top

  1. Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
  2. Stir the egg and cream together.
  3. Whisk the flour, sugar, baking powder and salt together in a large bowl. **I add in lemon or orange zest here.** Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between—and that's just right.
  4. Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. [The recipe didn't say when to add the currants, or Craisins in my case, so I added them here.] Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.
  5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet. **Sometimes I make them into round discs, see the picture. They are good both ways** [At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking—just add about 2 minutes to the baking time.]
  6. Before baking I brush the scones with cream and sprinkle them with the sugar. Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.

Serving: Bring to the table in a basket and serve with sweet butter and any jam.
Storing: These keep longer than baking-powder biscuits, but they are best the same day they're made. If you want to save them, wrap them airtight as soon as they cool to room temperature and freeze them for up to 2 months. If you've frozen the scones, reheat them in a 350-degree F oven.

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18 Comments:

Blogger Steph said...

Every since Dorie's apple cheddar scones I've been wanting to make more scones. I've never tried cream scones though and wonder how it changes the texture compared to buttermilk?

7:37 AM  
Blogger Lisa said...

The scones look like a good breakfast treat. Your house is really coming along very nice! I love all the colors. Thanks for the nice comments you left on my blog.

7:46 AM  
Blogger Life on Pelican Street said...

Really scary...I made Scottish cherry scones last night and put it on our food blog!!!!! Great minds think alike

8:16 AM  
Blogger jen said...

Oooh I love scones, and craisins! How fun. I'm sure the sacrifice of not baking for a short time is worth it. A house!! :) Congrats.

9:39 AM  
Blogger Tanya said...

Ah yes, scones are one of my favorite foods ever! Yummy!

10:56 AM  
Blogger Leslie said...

Scones are my FAVORITE! YUM. These look wonderful~
Thanks for your comment on my photos w/ my new light! I love it!

11:38 AM  
Blogger Jessy and her dog Winnie said...

Yum! I love scones!

5:43 PM  
Blogger Poonam said...

This is so lovely!

6:38 PM  
Blogger Sharon said...

The scones look great and so does your painting! Looking forward to seeing pictures of the finished product!

7:37 PM  
Blogger Mandy said...

the scones certainly look perfect for our weekend breakfast! Hope you get to bake soon in your new kitchen!

8:44 PM  
Blogger Prudy said...

Those look phenomenal-the sones and paint. I love Dorie's scones and I wish you could come and paint over here.

9:09 PM  
Blogger Emiline said...

I haven't tried these, but I want to. They look great! I would probably use Craisins too.

1:55 AM  
Blogger Carmen said...

i've been meaning to try dorie's cream scones recipe for awhile now! I just might have to this weekend for brunch. congrats on the move to the new house!

5:23 AM  
Blogger hot garlic said...

YUM! I am a serious sconer, or at least I was before child-bearing! These sound seriously wicked. I might just have to...

5:43 AM  
Blogger RecipeGirl said...

These are a fave of ours too. Have fun unpacking :)

8:11 AM  
Blogger Dawn said...

Thanks for your comments on my food blog. You are lucky you are already moved, we are just starting to look for a home to buy. I hate all that unpacking, etc... ugh.
Anywho, these scones look devine.

2:03 PM  
Blogger Jaime said...

yum! have you tried the apple cheddar scones? they are fab too!

2:38 PM  
Blogger s.yang said...

Made these just now! sooo flaky and buttery and overall amazing--only thing is you should check before 20 minutes--I got distracted and the bottoms started to burn a little :( the cranberries that were touching the baking sheet were definitely burnt. But I picked them out and..yummmm :)

11:22 AM  

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