Sunday, February 26, 2012

Orange You Glad We Made Scones?

They're [cran]berry good!

Cranberry Orange Scones
Recipe adapted from King Arthur Flour
Photos by Bake Yourself Happy

Cranberry Orange Scones

  • 1 3/4 cups whole wheat flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 5 tablespoons unsalted butter, chilled, cut in pieces
  • 1/2 Craisins
  • 1/3 cup half and half
  • 1 heaping tablespoon orange juice
  • 1 large egg
  • 1 large orange peel, grated

This is what your butter-flour mixture should look like!
  1. SOAK the Craisins in warm water for a few minutes to remove excess sugar.  Set out to dry.
  2. PREHEAT oven to 425 F and lightly grease a baking sheet.  We used a scone pan, which was way awesome to use!
  3. COMBINE flour, sugar, baking powder, salt, and allspice in a medium mixing bowl.
  4. ADD butter pieces and mix until you have a very grainy mixture.  The mixture should not be smooth.
  5. STIR in the cranberries.
  6. COMBINE half and half, orange juice, egg, and grated orange peel in a separate bowl.  Once mixed, add to the flour mixture until dough is smooth.
  7. FLOUR a work surface and turn dough onto surface.  
  8. KNEAD the dough a few times, then form into an 8" circle that is roughly 1/2" thick.
  9. PLACE the dough on the baking sheet, and cut into 8-10 wedges, depending on how many (and how big) you want the scones to be.  Separate slightly.
  10. BAKE for 10-15 minutes.  You will want to check them at 10 minutes, then every minute or so if they are not yet done.  You'll know they are done when the kitchen smells incredible and a toothpick comes out clean when inserted.
  11. REMOVE from the baking sheet immediately, and enjoy!

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