I have been looking through my pictures on my computer and found a couple of recipe that I forgot to share before I moved. This scone recipe is one of my favorites. I have brought these with me to M’s rental in Nantucket and also to a bachelorette party on Fire Island last summer. Apparently these are the scones to bring when you are visiting an island. These cranberry orange scones are the perfect breakfast pastry and are so enjoyable with a cup of coffee or tea. I remember having many perfect mornings in Nantucket with my sisters sitting outside with a cup of coffee and these scones.
Cranberry Orange Scones
Author: 2 Sisters 2 Cities
Ingredients
- 4 cups plus ¼ cup AP flour
- ¼ cup sugar
- 2 tbsp. baking powder
- 2 tsp. kosher salt
- 1 tbsp. grated orange zest
- 1½ cups of cold unsalted butter, diced (3 sticks)
- 4 large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- 1 egg beaten with 2 tbsp. water or milk, for egg wash
- ½ cup confectioners' sugar, plus 2 tbsp.
- 4 tsp. freshly squeezed orange juice
Instructions
- Preheat oven to 400 degrees
- In the bowl of a mixer combine 4 cups flour, sugar, baking powder, salt, and orange zest
- Add the cut up cold butter and turn mixer on to the lowest speed until the butter is the size of peas.
- In a separate bowl combine the eggs and heavy cream and then mix them into the butter mixture with the mixer speed on low. Mix until all ingredients are combined and the dough is still a little lumpy.
- In another bowl mix the dried cranberries with ¼ cup of flour. Stir into dough on a low speed.
- Dump the dough onto a well-floured surface and knead into a ball, making sure your hands are well-floured too.
- Roll out to ¾ inch thickness with a floured rolling pin. There will still be visible bits of butter in the dough.
- Cut out the scones with a floured 3 inch fluted circle cookie cutter. Take scraps of dough and form into a ball and roll out again until all of the dough is used.
- Place the scones on a baking pan lined with parchment paper or a non-stick silicone mat.
- Brush the tops of the scones with egg wash and then sprinkle with sugar.
- Place baking sheet in oven and bake for 20 to 25 minutes until tops are lightly browned and scones are firm to the touch. Let scones cool.
- To make Icing: Sir together the confectioners' sugar and orange juice until smooth and then drizzle on cooled scones.
Source- Adapted from Ina Garten on Foodnetwork.com
