Cranberry Orange Scone Recipe Recipe
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Ingredients: |
Ingredients: Cranberry Orange Scone
2 cups flour
1/2 cup sugar + more for topping
3 tsp. Baking powder
Salt
1/2 cup cold butter
1/2 cup cranberries
3/4 cup - 1 cup heavy cream
1 tbl Orange juice
1 tbl Orange zest
Orange Glaze:
1 cup sugar
3-4 tbl. Orange juice
1 tbl. Orange zest
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Directions: |
Directions:Preheat oven to 300 degrees, line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
For Scones: Whisk together flour, sugar, baking powder, and salt in a large bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea, and the flour mixture resembles coarse meal. Stir in cranberries, 3/4 cup of heavy cream, Orange juice and Orange zest. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until it just holds together. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown.
Orange Glaze: Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone after it has cooled for about five minutes. |
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Buttermilk Doughnut "Holes" |
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Ingredients: |
Ingredients: 1 1/4 cup flour
3/4 tsp baking powder
1/4 tsp. Baking soda
Salt
Pinch of nutmeg
Pinch of cinnamon
1 egg, room temperature
2/3 cup sugar, divided
1/3 cup buttermilk
1 tbsp. Butter melted
Vegetable oil for frying
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Directions: |
Directions:Sift flour, baking powder, baking soda, and salt together. Add nutmeg and cinnamon. In a bowl, whisk together egg, 1/3 cup sugar, buttermilk, and melted butter. Combine with dry ingredients and mix until smooth. In a deep, heavy skillet or in an electric skillet or deep fryer, fill oil to a depth of 2 inches. Heat oil to 375 degrees. For best results, use a candy/deep frying thermometer if your pan doesn't have a thermostat.
Using two teaspoons, scoop up batter with one and slide it off into the hot oil with the other. Let doughnuts fry until nicely browned, about 2 minutes, turning halfway through cooking. They will flip themselves over if they're rounded enough. Keep the oil hot, and don't crowd the pan, so doughnuts will brown quickly with absorbing too much oil.
Using a slotted spoon, transfer them to a brown bag or paper towels to drain. Put remaining 1/3 cup sugar Ina bowl or small brown bag. While doughnuts are still hot, shake them in the sugar to coat. Cool on wire rack and enjoy immediately. |
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Number Of
Servings: |
Number Of
Servings:24 |
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