Ingredients
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4 cups Flour, All purpose
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1/4 cup Sugar
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2 tbsp Baking powder
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2 tsp Kosher salt
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1 tbsp Orange zest
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12 oz cold diced Butter unsalted
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4 ea beaten Eggs
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1 cup Heavy cream
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1 cup Cranberries - dried
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1/4 cup Flour, All purpose
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beaten Large Egg
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2 tbsp Whole milk
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1/2 cup + 2 tbsp Confectioners sugar
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4 tsp Orange juice
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To sprinkle Sugar - raw cane
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 MeSteps
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1
Done
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Preheat the oven to 400ºF. |
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2
Done
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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. |
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3
Done
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Add the cold diced butter and continue to mix at slow speed until the butter is the size of peas. |
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4
Done
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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. |
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5
Done
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Toss the dried cranberries with the 1/4 cup of flour then add to the mixture, running again on slow until fully blended. |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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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. |
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9
Done
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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. |
