I have a weakness for scones. I am not sure why because I never even had a scone until I was in my late 20s and was traveling in England. Maybe that is it, though, it reminds me of the fun times I had traveling. In any case, I love whipping up a batch of scones on a Saturday morning and eating one (ok, who am I kidding, two or three) with my morning cup(s) of coffee.
I came across this recipe on Pinterest, of course, and just had to try it because after following the trail back to the source recipe, it turns out this is one of Ina Garten's recipes. And, as we all know, Ina is a Goddess in the kitchen. Here is the link to the original recipe.
I made a few slight changes and skipped at least one step. I do have to say that when I make these again, I will be using my food processor. It makes the incorporating the butter step much easier.
Cranberry Orange Scones (Source: Ina Garten)
- 4 cups plus 1/4 cup all-purpose flour plus extra for rolling
- 1/4 cup sugar plus extra for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 tablespoon grated orange zest
- 3/4 pound cold unsalted butter, cut into small pieces
- 4 extra-large eggs, lightly beaten
- 1 cup half and half
- 1 1/2 cup dried cranberries
- 1/2 cup confectioners' sugar, plus 2 tablespoons
- 4 teaspoons freshly squeezed orange juice
- Preheat oven to 400 degrees F
- Mix 4 cups of flour, 1/4 cup sugar, baking powder, salt and orange zest in your heavy duty mixer until combined.
- Add the cold butter and mix at the lowest speed until the butter is the size of peas.
- Combine eggs and heavy cream and, with the mixer still on the low speed, slowly pour into the flour and butter mixture. Mix until just blended.
- The dough will be lumpy and look like it needs more flour. This is how it is supposed to look.
- Combine dried cranberries with the last 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 it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
- You will see small bits of butter in the dough, this is a good thing since butter pieces means flaky. Keep moving the dough on the floured board so it doesn't stick.
- Cut into small pieces either with a knife or cutter. Place the scones on a baking pan lined with parchment paper.
- Collect the scraps neatly, roll them out, and cut more circles.
- Bake for 20 to 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 at least 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.