A friend of mine recently asked me about my favorite scone recipe; and this was the first recipe that came to mind. Then I scrolled through my blog and realized that I have never blogged about this scone before. I still recommended her to try this recipe, which has more of the traditional crunchy scone-texture and this awesome Lemon-glazed Blueberry Scones, that has more like of cake-type consistency, but also… oh so amazingly delicious! I really love how forgiving this scone recipe is; so this can be the basic recipe for other dried fruit variation, or chocolate chips. I do think that an extra tablespoon of orange extract, and an extra teaspoons of grated orange zest to really let the orange flavor shine through. They are great for breakfast, brunch, or just afternoon snacks!
I also used a 2-inch biscuit cutter and ended up with about five dozens of mini scones on a full-recipe. Thankfully, they freeze beautifully, so you can make this one batch, bake what you can eat, throw the rest in the freezer. You will then have freshly baked scones for a while.
(To freeze, put them on a single layer cookie sheet, freeze them for about 15 minutes, and store them in a freezer bag. When you’re ready to bake them, let them thaw for about 20 minutes in room temperature while your oven heats up, then bake them as instructed her. Add two minutes of baking time until they’re cooked through and browned on top).
Adapted from Barefoot Contessa at Home
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
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.
Yield: 14-16 scones