Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Watch how to make this recipe.
Cranberry-Orange Scones
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- Level: Easy
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 14 to 16 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 434
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 122 mg
- Sodium
- 262 mg
When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!
- Level: Easy
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 14 to 16 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 434
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 122 mg
- Sodium
- 262 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
- Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and 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-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
- Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and 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 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
