Cranberry Orange Scones
I love love love cranberry and orange together. Absolutely love it. Scones are a bit biscuit like and we love small scones with our morning coffee occasionally.
My husband is an adventurous eater. He loves to try all kinds of recipes and this morning we were going back and forth about which recipe to make. There is a cranberry/orange biscuit recipe that my wonderful sister in law Teri makes. My husband loves it and is giddy whenever she sends some to our house. I love the biscuits too and nosh without abandon whenever they come our way. Fortunately for my tastebuds and unfortunately for my hips. Oh well!
This morning though, when I looked at the biscuit recipe, I saw that it had “shortening” in it as well as orange or vanilla yogurt which I don’t typically stock in my fridge. I shy away from most uses of shortening in recipes except pie dough and snickerdoodles and for that I substitute this product as it doesn’t contain any hydrogenated oil.
So, after a quick little back and forth this morning with my husband who is looking really model GQ with his 3 days of beard growth (I’m lovin’ it) and huge blue eyes, I made my fabulous orange cranberry scone recipe that calls for butter instead of shortening. He was ok with it though and devoured one in about 30 seconds. That’s how I know this recipe is good. He doesn’t mince words when something isn’t good and will always show or tell me the truth, but usually with sensitivity too. Amen for that!
Half way through my making the scones my husband said, “are they done yet?” He was anxious for them. Haha. I told him that “magic like this takes time honey.” Laughing here.
When I have some time, I will fiddle with that amazing biscuit recipe and investigate whether or not they turn out as heavenly as my sister in law’s version, without using that crisco. Did you know that crisco can be used as an emergency candle? It’s true. Saw it on pinterest. Smile.
The recipe is listed below but here is a photograph of the cuts I make into the scone dough to make the small scones.
- Scone Batter
- 2 1/2 C. All Purpose Flour
- 2 TBSP + 1/2 Tsp. Sugar
- 1 TBSP Baking Powder
- 1/4 Tsp. Salt
- 1/3 C. Cold Butter (Cubed into small 1/2 inch pieces)
- 2 Eggs, beaten
- 3/4 C. Whipping Cream Plus 1 TBSP for brushing on the tops of the scones before baking.
- 3/4 C. Dried Cranberries, chopped (I used dehydrated because that’s all I had but either way they are both very good.)
- The zest from 1 large orange. (I use 3/4 of the zest for the batter and 1/4 for the glaze.)
- Scone Glaze
- 1 C. Powdered Sugar
- 1-2 Tbsp. of Orange Juice (Note, this glaze is versatile. If you don’t have orange juice, milk or whipping cream substitute very well.)
- 1Tbsp. Melted Butter
- 1/4 Tsp. Vanilla Extract (Note, I’ve also used orange extract with fabulous results.)
- The remaining 1/4 of the zest from the large orange.
- Gather all of your ingredients at the ready and preheat oven to 400 degrees.
- In a large bowl, dry whisk the first four scone batter ingredients together. Cut your butter into small chunk pieces and add to the flour mixture in the bowl. Using a sturdy pastry cutter, cut the butter into the flour mixture until it resembles small crumbles. This usually takes 1-2 minutes. You can also use to butter knives to cut the butter in if you don’t have a pastry cutter but this process takes a bit longer, 5-6 minutes. Gently stir the chopped cranberries into the flour/butter crumble mixture.
- In a larger liquid measuring cup (I use the 2 C. glass measuring cup) add the whipping cream, eggs, and orange zest. With a fork, beat the eggs into the cream and zest. After they are combined and the eggs are sufficiently beaten, pour the cream mixture into the flour mixture bowl.
- Gently fold the cream and flour mixture together in your bowl using a fork. Careful not to over mix. Once the flour has almost absorbed (you will see some remnants of crumbly flour but that’s ok) take your hand and gently fold the mixture together in the bowl about 4-5 times. This will pick up all the crumbly remnants of flour and butter. (The mixture will become easy to work with and a semi-solid dough ball inside the bowl.)
- Gently shape the dough into a round disc with an approximate depth of 2 inches with your hands. Set the disc of dough onto a piece of parchment paper and press down lightly to enlarge the disc. Using a sharp large knife, cut the disc into 8ths like you are cutting pie slices. (We like our scones to be smaller so I then cut my pie slices again while trying to keep a triangular shape.) See photo. This will make 16 small scones. If you decide to leave the dough in 8 slices, the scones will rise a little in the oven and you should increase your cooking time accordingly.
- After slicing your scones into triangles, place them about an inch a part on a greased cookie sheet and highly brush with the remaining liquid whipping cream. I use a flat cookie sheet without sides as I believe the air circulates better and browns the edges nicely.
- Place in the oven on a rack towards the center and bake for 14-16 minutes. Our oven takes 15 exactly.
- While the scones are baking, mix all the ingredients for the glaze in a medium bowl. Depending on how creamy or thick you like your glaze, add or subtract more liquid as you see fit.
- When the scones are finished, remove them from the oven and let them cool 2 minutes on the cookie sheet. Then drizzle your glaze over the top and serve immediately or let them cool completely on the cookie sheet. Enjoy!
Cranberry Orange Scones-Big Sky Farmhouse, 1/29/17