Thursday, August 25, 2016

Cranberry Orange Scones

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This morning felt like the perfect time for some breakfast baking.  The rain started in the wee hours and made it cold and dreary outside.  And what better weather for baking than cold and rainy.

I have been in the mood for scones lately and have been perfecting my recipe over the last few days.

I came across a recipe (not for scones but you'll see where I'm going with this in a minute) a while back that required cake flour and beings as I've never use it I bought a box and decided to give it a try.

The one thing I can come up with is that it sure does make baked goods lighter and softer with a more tender crumb.

It's my new best friend :) You know what that means right?  More baking on the horizon!  

Here's what you need:

2-1/2 cups flour, all purpose (you might need a couple more tablespoonfuls if the dough is too sticky. I add it as I'm making the disk if needed)
1/2 cup sugar
1 Tbs. baking powder
1/2 tsp. Kosher salt
1/2 cup cold butter, unsalted, cubed
1 egg, at room temperature, beaten
1 tsp. vanilla
1/2 - 3/4 cup cream
zest and juice of one orange
1/2 - 3/4 cup Craisins (dried cranberries)

2 Tbs. cream for brushing on top before baking
large sugar crystals for topping

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.

In a bowl mix the flour, sugar, salt, and baking powder. 
Add the cubed cold butter and using a pastry blender cut it in until pea sized pieces form.
Make a well in the center of the flour mixture and pour in the beaten egg, cream, vanilla, zest and juice of one orange. 
Using a fork and a very light touch mix until the liquid is incorporated.  The more you mix the tougher the dough.  I usually only mix lightly until it just comes together.
Add the Craisins and mix lightly.
Pour out onto a piece of parchment and form into a disc about 1 inch thick by patting into a circle. More flour can be added at this point if the dough is too sticky.  I just incorporate a tablespoon or two of bench flour if needed (usually depends on the weather)
Using a knife or bench scraper cut in half, in half again and then cut each quarter in half again making 8 triangles.
Brush with the egg wash and sprinkle with the sugar crystals to top.  Bake for 20 minutes or until golden and done.
Serve warm with your favorite beverage of choice.


Serves 8 
Here's the handy printable - Cranberry Orange Scones

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