0 0
CRANBERRY ORANGE SCONES

Share it on your social network:

Or you can just copy and share this url

Ingredients

4 cups Flour, All purpose
1/4 cup Sugar
2 tbsp Baking powder
2 tsp Kosher salt
1 tbsp Orange zest
12 oz cold diced Butter unsalted
4 ea beaten Eggs
1 cup Heavy cream
1 cup Cranberries - dried
1/4 cup Flour, All purpose
beaten Large Egg
2 tbsp Whole milk
1/2 cup + 2 tbsp Confectioners sugar
4 tsp Orange juice
To sprinkle Sugar - raw cane

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

CRANBERRY ORANGE SCONES

Features:
    Cuisine:
    • 55 min
    • Medium

    Directions

    This particular scone is my go to favorite as it always comes out so nice and moist. It should because it has 3 sticks of butter in the recipe. The original is from Ina Garten, the Foodnetwork star with just a couple of tweaks. The original recipe is at Food Network.

    Bookmark Me

    Steps

    1
    Done

    Preheat the oven to 400ºF.

    2
    Done

    In the stand mixer, fitted with the paddle attachment, on the slowest speed mix the flour, baking powder, 1/4 cup sugar, Kosher salt and orange zest.

    3
    Done

    Add the cold diced butter and continue to mix at slow speed until the butter is the size of peas.

    4
    Done

    Mix together the 4 beaten eggs and heavy cream in a jug. With the stand mixer running on slow, gently pour the egg mixture into the flour mix just long enough to create a wet lumpy dough.

    5
    Done

    Toss the dried cranberries with the 1/4 cup of flour then add to the mixture, running again on slow until fully blended.

    6
    Done

    Line a large baking sheet with parchment paper. Tip the dough out onto a well floured work surface and gently knead into a ball. With well floured hands and a rolling pin, roll the dough out to 3/4 inch in thickness. Use a floured 3 inch cutter to cut out the scones and set them on the prepared baking sheet. You should get 14 to 16 scones with rolling up and re-rolling the dough until all used.

    7
    Done

    Make an egg wash with the remaining beaten egg and 2 tablespoons of milk. Brush the tops (only the tops) then sprinkle with cane sugar.

    8
    Done

    Bake for 20 to 25 minutes. The tops should be nicely browned and the scone fully cooked through. allow the scones to cool for at least 15 minutes on a cooling rack.

    9
    Done

    Make the orange drizzle with the confectioners sugar and orange juice. Drizzle over the scones and leave to cool completely for the drizzle to set up. To get better control of the drizzle I use a piping bag with a very small plain round nozzle.

    Ian Cooks

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    jubilee chicken in phyllo cups
    previous
    JUBILEE CHICKEN IN PHYLLO CUPS
    raspberry brulee
    next
    RASPBERRY BRULEE

    Add Your Comment

    WP Facebook Auto Publish Powered By : XYZScripts.com