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Cranberry Orange Scones Recipe

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This recipe for Cranberry Orange Scones, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Keller
Added: Thursday, January 15, 2009


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, roughly chopped
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 oven to 400˚ F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, baking powder, kosher 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 remaining 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 into a ball. Flour your hands and the 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 surface 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, 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 or until the tops are lightly browned and insides are fully baked. The scones with be firm to the touch. Allow the scones to cool for 15 minutes and then whisk the confectioners' sugar with the orange juice, and drizzle over the scones.

Number Of Servings:
Number Of Servings:
14 to 16 scones




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