Cranberry Orange Scones
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!
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
- Sugar in the Raw to sprinkle on top
- Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
- Stir the egg and cream together.
- 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.
- 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.
- 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.]
- 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.