Photo: Cranberry Orange Scones Recipe
Ingredients
- 4 cups plus 1/4 cup all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 tablespoon grated orange zest
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 1/2 cup confectioners' sugar, plus 2 tablespoons
- 4 teaspoons freshly squeezed orange juice
Directions
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup 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 pour into 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 surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-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 a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with 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 and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
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By TarzanaRick
Tarzana, CA
on May 26, 2012
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With all these 5 star reviews, I was expecting too much. I'm giving this recipe 4 stars because I love Ina, otherwise I might only give it 3 stars. Mine had the texture and flavor of an upgraded biscuit. I baked the recipe in two batches, which is fortunate. For the first batch, I used the recommended 400 degree oven, and it was way too hot. (Yes, I have an oven thermometer. The oven was just too hot. For the second batch, I dropped the temperature to 350 and they were much better. Also, I agree with the other reviewers who doubled the sugar to 1/2 cup. For me, this was just an OK scone.
By JeJeDE
on May 26, 2012
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Great recipe! I did make a couple of minor changes, only due to personal taste, or availability of ingredients. I did not have unsalted butter, so I used salted butter and only put half of the salt. I also did not have heavy cream on hand, so I used half-and-half. They still came out great, maybe just a tad drier than if I had used the heavy cream. Also, I did put a bit more sugar, just because I like them a little sweeter, and I used a bit of orange extract as I like a more intense orange flavor than I get from just the zest. Like some of the other reviewers, I agree that you should bake them on a high rack or they tend to get too brown on the bottom. Lastly, I didn't bother with a rolling pin. The dough is easy to just pat out! Overall a great recipe.... thanks, Ina!
By thom-is-cookin
on May 09, 2012
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real good. real real good. my dough was sticky. could have been the heat but floured hands and gentle kneading gave me about 20 good sized scones.
NOTE: bake these until they are browned. A full 25 mins for me. Remember my dough was a bit wet. Like Ina says "they will be firm" if they are under baked they will not have that light crunch
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