The June bonus recipe challenge for the Barefoot Bloggers was chosen by Em from the blog The Repressed Pastry Chef. I am so with Em when it comes to enjoying a great tasting scone! The flavor and texture of this particular scone recipe did not let me down. The fresh orange juice and orange zest, the Craisins, and the fluffy texture all combined into a winning scone. I was a little alarmed when the recipe asked for 3/4 pound of butter combined with 4 cups of flour. Just how many scones does this recipe make anyways? I believe the scone count was around 14 with the addition of several small, heart shaped scones. My other change to the recipe was dividing the flour between 2 cups of unbleached whole wheat flour and 2 cups all-purpose flour. I would have to say this recipe rates at the top for a family favorite...as long as I either invite company to help eat them, share with co-workers, or freeze the extras. My freezers are getting pretty full lately, whose complaining?? and sharing is always a great choice! A love for baking and sharing go hand-and-hand =). Thank you Em for chosing this recipe beause I had something to take for breakfast all week. YUM!
Ina, another great recipe...Thank you!
Cranberry Orange Scones
Copyright, 2006, Ina Garten, All Rights Reserved
Inactive Prep Time:
14 to 16 scones
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 the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until 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 and cut 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.
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.