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Wednesday, March 28, 2012

Cranberry Scones with an Orange Glaze

Emma and I drizzling the glaze over the warm scones... oh my.
Have you ever had something that you just can't get it out of your head?  Maybe it was something crumbly, moist, tender, light, tart and drizzled with a sweet glaze warm out of the oven?  I thought so.  One of my favorite treats at Verrill Farm is their scones, specifically Cranberry Scones with an Orange Glaze.  When I go there in the morning to do my grocery shopping, I can hardly resist them with a hot cup of coffee.

Cranberry Scones
with an orange glaze

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2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried cranberries
1/2 cup confectioners' sugar
4 teaspoons freshly squeezed orange juice

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs and whipping cream with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added.  Fold in cranberries. 

Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter.  Cut the disk into 6 pieces like a pie. 

Separate the pieces and put them on a silpat or parchment lined baking sheet.  Bake at 400 degrees for 15-17 minutes. 

To make the glaze, stir together orange juice, zest and powdered sugar.

 

There are endless possibilities of scones - if you have a stick and a half of butter, cream, flour and a couple of eggs, you can make scones.  Just add some fruit, nuts, spices, chocolate or whatever you can come up with.   


After you mix the dough together, dump it on your floured board.  


Kneed it just a couple of times to form it into a disk.  


It should be about 8-9 inches in diameter and about two inches tall.


Cut into six pieces, like a pie.


Onto a baking sheet.  I love baking on a Silpat because it insulates the bottom preventing them from burning.  


Now for the glaze.  An orange and powdered sugar.  Simple.


Squeeze the orange over the powdered sugar, stir...


Done.  Again, so simple.


After 15-17 minutes they are done!  Umm... hot out of the oven.


Ready for some drizzle.



I'll add this to my long list of things I've learned to do while holding Emma.  


Tell me you're not baking these tomorrow morning.  The are about 30 minutes start to finish.  So worth getting up a little early.


Flaky, crumbly, tender, moist, sweet and tart.  What kind of scones are you going to make this week?

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20 comments:

  1. Believe it or not, I have never had a scone. =O I guess it's like a sweet biscuit? These look fabulous though. I might put them on my list for Easter weekend. ;)

    ReplyDelete
  2. I'm not used to scones being a wedge shape - growing up in Australia, they were always round (like American "biscuits") - I love mine plain, topped with freshly whipped heavy cream and strawberry jam.

    Yours look wonderful!

    ReplyDelete
  3. I love scones! These look delicious. I also love that photo, such sweet baby legs! What a precious time.

    Amy
    www.11magnolialane.com

    ReplyDelete
  4. That photo with the sweet little baby legs sold me! I have every ingredient but heavy cream. Do you think using 1/2 & 1/2 would be an okay substitute?

    ReplyDelete
  5. Jenny2:54 PM

    Tina - Yes, I think milk would even work. Let me know how it goes!

    ReplyDelete
  6. hi jenny,
    these look amazing! i do love scones. we are in spring break around here and I've been treating my gang to something special for breakfast every monring. it was homemade cinnamon sugar pull apart bread today and now i'm thinking scones tomorrow. thank you! good thing i'm headed to the gym! :)
    tessa

    ReplyDelete
  7. Those look wonderful! Scones are my very favorite and I will be making these very, very soon! Thanks for the recipe. The baby legs are adorable!

    Jill

    ReplyDelete
  8. yum! the pic of you holding emma is darling.

    ReplyDelete
  9. I love all of your recipes! I can't wait to try them

    ReplyDelete
  10. I love how thick and fluffy these look! I've been on a bit of a scone kick lately, but I have yet to find my favorite recipe. I'll give these a try!

    ReplyDelete
  11. Well. I may just make these scones this week. They look truly delicious!

    ReplyDelete
  12. tried out this recipe and they were OH SO GOOD!! except i substituted the cranberries for diced fresh strawberries & used a cream cheese icing....strawberries & cream!!! i can't wait to make them again. great recipe jenny

    ReplyDelete
  13. I made these and my whole family ate them within minutes! Simply Delicious!

    ReplyDelete
  14. Emma Roolvink4:11 PM

    Lovely! I'm going to make them.

    ReplyDelete
  15. These scones were simply easy and simply delicious. My children helped me make them - thank you for a fun, yummy breakfast treat.

    ReplyDelete
  16. These were OMG amazing! I had been looking at this recipe for a few months now and since it is fall I feel this is the perfect time for scones and biscotti! Since Saturday is my cheat day and a baking day I made these and so easy, few ingredients and they came out so bread like but not too dense how I prefer my scones. Just enough sugar too! I did the vanilla bean glaze as I had no oranges on me and still amazing! Thanks. I will look to your recipes more!

    ReplyDelete
  17. Debra McFarland1:55 PM

    These were delish last night at the cooking class in Lee's Summit. I am definitely making them for the holidays! See you at the January class.

    ReplyDelete
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