Food from the Hart

Orange Cranberry Scones

In Recipes on January 25, 2011 at 1:25 pm

Yield: 16

Cooking Time: 30 minutes

Believe it or not, oranges are winter fruit! This is a great way to use some of the seasons best produce and give your guests a yummy way to quell their sweet tooth.

 

 

scones

6 cups all purpose flour

2/3 cup sugar

5 teaspoons baking powder

2 teaspoons salt

1 teaspoon baking soda

3 tablespoons grated orange peel

3 sticks unsalted butter, cold, cut into bite-sized pieces

2 cups dried, unsweetened cranberries

2 cups chilled buttermilk

icing

1 1/2 cups confectioners sugar

1 tablespoon light corn syrup

1 teaspoon lemon juice

1 to 2 tablespoons water

preparation

scones

Preheat oven to 400 degrees. Line two sheet pans with parchment paper and lightly grease.

Combine flour, sugar, baking powder, salt and baking soda in a large mixing bowl.  Stir a few times to make sure it’s well combined.  Mix in the orange peel and combine well. Add the butter and using your fingertips rub until the mixture has a course texture and the butter is the size of peas.  You can also do this with an electric mixer if you have one. Stir in the dried cranberries. Slowly add in buttermilk until the mixture is moist and stir several times with a spatula to combine.

Lightly flour a workspace and turn the dough out onto it.  Gently knead the dough for 8-10 turns and form the dough into a large 1-inch thick disk.  Use a lightly floured knife or bench scraper to cut the dough into 16 even pieces.  Transfer to the prepared baking sheets and cook for 30 minutes until they are golden brown.  Cool for 10 minutes on a wire rack.

icing

Whisk together confectioners sugar, corn syrup, lemon juice.  Add water 1/2 tablespoon at a time unitl the mixture reaches a silky consistency.

To apply the icing to the scones, dip a fork in the mix, allow excess to drip off, and the drizzle in a zig-zap pattern over the scones.

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