Cranberry Orange Scones
I love the holiday season. I love the smells, the food, even the air seems different. At any rate, this year we are driving down to California for our Thanksgiving. Lunches and dinners for the most part will be taken care of, but what to do about breakfast? We are staying in a house so we will have a full kitchen, but I thought some festive scones would make a great breakfast treat. They are easy to make and freeze very well. My favorite recipe so far has been from our trusty America’s Test Kitchen cookbook.
2 cups all-purpose flour
3 Tbs. sugar
1 tsp baking powder
½ tsp. salt
5 Tbs. unsalted butter, cut into ¼-inch cubes and chilled
½ tsp. orange zest
¾ cup dried cranberries (I used one cup of fresh cranberries and upped the sugar to 3 ½ Tbs sugar)
1 cup heavy cream
- Adjust an oven rack to the middle position and heat the oven to 450°. Pulse the flour, sugar, baking powder and salt together in a food processor. Add the orange zest. Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps. [Note: I don’t happen to have a food processor so I just mix everything together with a spatula and cut the butter in with a pastry cutter. I then put chill the mixture for about 5 minutes just to keep everything cold].
- Add the cranberries and mix. Stir in the cream with a rubber spatula until the dough begins to form.
- Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball.
- Press the dough into a 9-in cake pan. Unmold the dough and cut into 8 wedges. Place the wedges on an un-greased baking sheet
Bake until the scone tops are light brown, 12-15 minutes. Cool on a wire rack for at least 10 minutes.
Right now the house smells delicious!