This morning’s breakfast was a new recipe – Cranberry Orange Scones, an attempt to recreate some scones my husband and I had (and really liked) at the Java Loft in Clovis, NM. I have a great little book of scone recipes called Sharing Scones and More, by Beverly Pogue and Rosalie Clark, but its recipe for cranberry scones uses fresh berries. So I made up this recipe, based off of the “cream scones” recipe in the first chapter of Sharing Scones.
Cranberry Orange Scones
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp salt
1/3 c. granulated sugar
1/2 c. unsalted butter, chilled and cut into dice
2 tsp. grated orange zest
generous 1/2 c. dried cranberries
3/4 cup whipping cream
1 lg. egg
1/2 tsp. vanilla
Preheat oven to 400 degrees.
Mix together flour, baking powder, salt, and sugar. Cut in butter with a pastry knife (pastry blender, pastry cutter) or a fork until the mixture resembles coarse crumbs. Sprinkle half of the orange zest over the flour mixture and mix it in. Sprinkle the other half of the zest and the cranberries, and mix them in. (I have had problems with fresh zest getting clumped up before, so I sprinkle and mix it in in halves to minimize this problem.)
Combine liquid ingredients in a separate container (I use measure my cream into a Pyrex measuring cup and then beat the egg and vanilla into it, to keep from washing another bowl.) and add all at once to dry ingredients. Mix just until blended.
Turn out on a floured surface and knead lightly 5 or 6 times. Divide dough in half and pat each half into a circle about 6 inches across. Cut each circle into 6 wedges and place at least an inch apart on an ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Drizzle with glaze (recipe follows).
Yield: 12 scones
Glaze: Take 3/4 cup powdered sugar and mix in 2 tablespoons orange juice or milk. Add additional liquid or powdered sugar a little at a time as needed to obtain a thin, easily drizzled consistency.