Cranberry orange sconesPosted: January 12, 2011
Normally I dont like scones. All of the scones I have ever had were dry, tasteless, and boring. But I needed some treats for the morning for our holiday guests. So I wanted to try out scones again and found this amazing recipe from Annie. They were GREAT. Moist, very flavorful, and perfect for the holidays. I used orange zest instead and sprinkled the tops with a bit of sugar. I mixed these up a few days in advance, flash froze them, and baked them as I needed each morning. What a great and easy and impressive breakfast for our guests. Serve with yogurts, jellies, jams, fruits and granolas and your breakfasts are complete!
1½ tbsp. freshly grated lemon zest
2½ cups all-purpose flour
½ cup plus 3 tbsp. sugar, divided
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
1¼ cups fresh or frozen cranberries, coarsely chopped
1 large egg plus 1 large egg yolk
1 cup heavy cream
Additional sugar for sprinkling
Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the lemon zest, flour, ½ cup of sugar, baking powder and salt. Pulse briefly to blend. Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas. Transfer to a medium mixing bowl.
In a small bowl, toss together the chopped cranberries and remaining 3 tablespoons sugar. Stir this into the flour-butter mixture.
In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend. Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet. Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round. Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.** Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point. Place the baking sheet with the shaped scones into the freezer and chill until frozen. Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time.)