Embracing My Inner Anglophile With Baked Goods

RECIPE: Cranberry Orange Scones

It’s no secret that I don’t like baking.  To quote myself, baking requires precision and patience, both of which I severely lack.  Despite my baking deficiencies, there’s one thing (besides cherry pie, of course) that I can bake: scones.

I love scones.  Maybe it’s because I wish I could have a tea and scone break every afternoon, or because I really want to be British, or maybe just because they’re little triangles of sugary, buttery deliciousness.  You decide.

A major reason is because making scones lets me use some kitchen accoutrement that I don’t use on a daily basis.  For example, my pastry cutter, which I bought on a whim at a Pampered Chef party.  Scones are really the only thing I use this for, because it turns this…

…into this.Easy enough, right?  I can mix it all up (which is technically called “cutting the butter into the flour”, which I don’t really understand) without getting my hands dirty.  I am, above all things, a prima donna who hates getting messy.  Right.

Something else I love is my microplane zester.  I have this one and also a wider one I use to grate parmesan cheese.  Microplane now makes zesters without the nice rubber handle, which I find terrifying.  I’m kind of scared of it to begin with.  Come on, we’ve discussed my fear of knives, and the microplane is just so sharp.  I don’t know how anyone could tempt fate by using a grater with no handle.

Oranges are my favorite fruit.  I’ll pretty much eat/drink anything citrusy.  The fact that scones are quite pretty when you make them is just an added bonus.

This recipe was handed down to me by one of our oldest family friends.  She’s an excellent cook and baker, so I trust anything she gives me.  The first time I used the recipe was for a bridal shower brunch I threw many, many years ago.  They were a hit, so I just kept on making them in various forms over the years.

So this is how I’m going to spend my Sunday morning, enjoying a latte, a scone and some Dexter.  Who doesn’t need a strangely charming serial killer on a Sunday morning?  I have cream left over, so later in the week I’ll make some more, but this time I think I’m going with lemon zest and blueberries.  The possibilities are endless!

Rating: 4 of out 5 delicious lattes.  Usually instead of making scones this way, I’ll use my scone pan, which was a major splurge from Sur La Table many years ago.

Cranberry Orange Scones
Author: Manda
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1/2 cup raisins, dried cranberries or currants — optional
  • 3/4 cup milk, or heavy cream
  1. Preheat oven to 425.
  2. Stir together flour, baking powder, sugar and salt.
  3. Cut in butter with a pastry blender until the mixture resembles cornmeal.
  4. Stir in dried fruit if desired.
  5. Add 3/4 cup milk and stir just until dough clings together.
  6. On a lightly floured surface, roll or pat dough into a 7 inch circle, 3/4 inch thick.
  7. Score into 6 or 8 wedges. Place on a parchment lined baking sheet.
  8. Brush with milk and sprinkle with sugar.
  9. Bake in a 425 oven for 12 to 15 minutes or until golden.

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