I had big plans to work outside in the yard all day on Sunday, but mother nature had other plans. It rained and drizzled and rained some more…alllll day long. So, instead of planting herbs and flowers and tearing down the deck rails, I decided to bake a little sumtin’ sumtin’ yummy. I checked the cabinets to see what ingredients I could combine to concoct something delicious. Craisins…Oranges…Flour…Scones!
I laid out all of the ingredients for my favorite cranberry orange scones:
2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold buttercream (or 2 TBS buttercream powder mixed with 1/2 cup cold water)
1 cup dried cranberries
1/2 cup confectioners’ sugar
juice from 1 freshly squeezed orange
Here’s the recipe if you’re craving scones after you read this:
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas (If it mixes too much, that’ okay. It’ll just be harder to flatten and cut…and you’ll go through a lot more flour). In a separate bowl, mix together eggs and buttermilk with a fork. Turn the mixer on low and slowly add buttermilk and egg mixture. Turn off the mixer and fold in cranberries.
Sprinkle some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk – about 8-9 inches in diameter and 1 inch thick. Cut the disk into 8 pieces like a pie.
Separate the pieces and put them on a baking stone or parchment lined baking sheet. I prefer a baking stone because it keeps the bottoms from burning before the scones are cooked through. Bake at 400 degrees for 18-20 minutes or until tops are slightly golden.
To make the glaze, stir together orange juice, zest and powdered sugar. Drizzle over scones.
Enjoy with a hot cup of coffee or be uber-British and have a cup of English Breakfast tea ;). As one of my favorite weekend breakfasts, I enjoy sitting out on my patio with a good book or magazine while I enjoy every last bite. Then, perhaps, I may have another.