Monday, August 2, 2010

Cranberry Orange Cream Scones



I had to double check to make sure I did actually type "Cranberry Orange Cream Scones" and not "Heaven On A Plate".  My husband's grandmother, Grandma B, has been visiting from Nebraska for about 3 weeks.  We had the privilege of having her come to our home and spend the day with us.  Grandma B is originally from England, so I was trying to think of some sort of a yummy English snack that I could serve during our visit.  Naturally, I thought of scones.  I searched high and low on the internet for a yummy scone and finally found this recipe on House of Annie.  These scones turned out beautifully and so tasty!  They have a ridiculous amount of butter in them which makes them very moist.  The original recipe called for currants, with a substitute of cranberries and orange.  Obviously, I chose to go with the cranberries and orange.  I can't help it...I have a thing for cranberries.   =)  By the way, the scones were Grandma B approved, so they're safe for you to make!

Cranberry Orange Cream Scones
As seen in the Home A La Mode catalog!!
Prep: 15 mins; Bake: 12-15 mins
Makes: 8-16 servings
  
2 cups (10oz) unbleached all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar (more for sprinkling)
1/2 tsp salt
5 Tbsp (2.5oz) cold, unsalted butter
1/2 cup dried coarsely chopped cranberries
1 Tbsp grated orange zest
1 cup heavy cream (more for brushing)

Preheat oven to 425 F

Place flour, baking powder, sugar and salt in a bowl and mix.  Cut in butter until it resembles coarse meal.

Add cranberries and orange zest.  Mix.  Gradually pour in heavy cream about 1/4 cup at a time and lightly mix until the dough comes together in a shaggy ball.  It will still have lots of loose, sandy pieces.  If you think it's too loose and sandy, you can add a little bit more cream without affecting the outcome.  

Place dough on a floured surface ad roughly work it into a ball.  

Press the ball down into a rectangular shape.

Fold the dough into thirds.
Press the dough down again into a rectangular shape in a vertical position and fold into thirds again.  The less you work your dough, the flakier it will be.

Press the dough down into a circle.  Cut into 8 large or 16 small triangles. (Trust me when I say that cutting into 16 triangles is a waste of time.  These are so good that you will eat two little ones. You may as well go for one big one.)  =)
Separate the individual scones and place them on a baking tray that is lined with parchment paper. (I put mine on a well seasoned baking stone without the parchment paper.)

Brush the top of the scones with cream and then sprinkle each one with a little sugar.

Bake for 12-15 mins until golden brown on top.



Stay tuned!!!  I am doing my first fun giveaway very soon!  Follow me so that you don't miss the announcement!  Here's a tasty teaser for your taste buds...

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4 comments:

  1. I just happened upon your blog. Love your recipes. The scones look great!

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  2. wow....now those are good looking scones! I'm with you on cutting them into 8's, no sense kidding yourself!

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  3. These look wonderful! I have to make them for brunch next weekend. Thanks for sharing!!

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  4. Your whole blog is REALLY COOL. I love reading it, it feels like I'm there listening to you. Love, Mom

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