Cranberry Orange Scones Recipe 435

CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
• With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
• Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
• Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

CRANBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
• Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

CRANBERRY-ORANGE SCONES

Steps:

• Heat oven to 400°F.
• In medium bowl, mix flour, brown sugar, 1 tsp of the orange peel, the baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 2/3 cup of the yogurt, the cranberries, egg and cereal, until soft dough forms.
• On lightly floured surface, gently roll dough in flour to coat; shape into ball. With floured hands, pat dough into 8-inch circle; cut into 12 wedges with sharp knife dipped in flour. On ungreased cookie sheet, place wedges 1 inch apart. Brush dough with remaining 1 Tbsp yogurt. In small bowl, mix granulated sugar and remaining 1/4 tsp orange peel; sprinkle over dough.
• Bake 7-9 min or until edges are light brown. Immediately remove scones from cookie sheet to cooling rack. Cool 5 min. Cut into wedges. Serve warm.

CRANBERRY-ORANGE SCONES WITH WALNUTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
• Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
• Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
• Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

CRANBERRY ORANGE SCONES

Steps:

• Optional: Soak cranberries in the orange juice to plump them while you make the dough, for a few minutes, a few hours, or overnight before starting the recipe.
• Mix dry ingredients together, then cut in butter until mixture resembles coarse crumbs.
• Stir in orange juice and cranberries. Mix lightly until dough comes together. If it seems too dry, add more orange juice, but just one spoonful at a time. Texture should be like biscuit dough. Don't overmix.
• Dump the dough out on an oiled or floured surface. Oil or flour your hands, pat the dough together, then divide into four balls.
• Place each ball on an ungreased cookie sheet (or use a little cooking spray, just on the spots where you place the dough), then smooth and flatten each one to a 6-inch round about 1 inch thick.
• Sprinkle rounds with sugar if desired (it makes the tops sparkly--I use demerara sugar if I have it). Using an oiled knife, cut each round into 6 wedges.
• Bake at 425 degrees for about 20-25 minutes, or until lightly browned. Let cool on pan for a few minutes, then use a small serrated knife to separate the scones and transfer them to a rack or cloth-lined basket.
• You can also make drop scones by dropping spoonfuls of dough onto a cookie sheet. (I like to use an ice cream scoop--the kind that will push the dough out. It makes them round and consistently sized.) These don't bake so long (maybe 15 minutes), so watch them closely.
• I have normally made these in a heavy-duty mixer (Bosch), and when I had to make them by hand, it was much more challenging to avoid over-mixing while getting enough liquid incorporated. The finished texture was quite different. I had to bake them longer because they were doughy in the middle, and then they got too brown. So perhaps if you don't have a mixer, you should pat them thinner (maybe 3/4 inch) and add a little more baking powder to help the rise.

CRANBERRY ORANGE SCONES

Steps:

• Combine all dry ingredients in a bowl.
• Mix half and half with the orange extract.
• Pour half and half mixture into the dry ingredients and combine with a fork. Do not over mix. Add in the cranberries. The mixture should be dry so add some flour if necessary.
• Roll out the dough onto a lightly floured surface and slice into wedges.
• Bake at 400 degrees for about 13-15 minutes. While baking, melt the white chocolate in the microwave and stir in the milk. When scones are done, drizzle glaze over the scones.
• Enjoy :).