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.
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|
- 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
- Preheat oven to 425.
- Stir together flour, baking powder, sugar and salt.
- Cut in butter with a pastry blender until the mixture resembles cornmeal.
- Stir in dried fruit if desired.
- Add 3/4 cup milk and stir just until dough clings together.
- On a lightly floured surface, roll or pat dough into a 7 inch circle, 3/4 inch thick.
- Score into 6 or 8 wedges. Place on a parchment lined baking sheet.
- Brush with milk and sprinkle with sugar.
- Bake in a 425 oven for 12 to 15 minutes or until golden.