Ingredients: |
Ingredients: 4 cups plus ¼ cup all-purpose flour
¼ cup sugar, plus extra for sprinkling
2 tbsp. baking powder
2 tsp. kosher salt
2 tsp. grated orange zest (2 oranges)
¾ lb. (3 sticks) cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup (½ pint) cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water, for egg wash
½ cup plus 2 tablespoons of confectioners sugar
4 tsp. freshly squeezed orange
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Directions: |
Directions:Preheat oven to 400º. Line a sheet pan with parchment paper. In bowl of an electric mixer with the paddle attachment, mix 4 cups of flour, ¼ cup of sugar, baking powder, salt, and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of pea. Combine the eggs and heavy cream, with the mixer on low speed, slowly add to flour and butter mixture. Mix until blended. The dough will look lumpy!
Combine dried cranberries and ¼ cup of flour, add to the dough, and mix on low speed until blended. Put dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin, roll the dough just under 1-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” round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps, roll them out, and cut more circles. Brush tops of the scones with the egg wash, sprinkle with granulated sugar, bake for 20-25 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, then whisk together the confectioners' sugar and orange juice, drizzle over the scones. Yields: 14-16 scones. |
This recipe for Cranberry Orange Scones is from