|Emma and I drizzling the glaze over the warm scones... oh my.|
with an orange glaze
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2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried cranberries
1/2 cup confectioners' sugar
4 teaspoons freshly squeezed orange juice
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Fold in cranberries.
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter. Cut the disk into 6 pieces like a pie.
Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.
To make the glaze, stir together orange juice, zest and powdered sugar.
There are endless possibilities of scones - if you have a stick and a half of butter, cream, flour and a couple of eggs, you can make scones. Just add some fruit, nuts, spices, chocolate or whatever you can come up with.
After you mix the dough together, dump it on your floured board.
Kneed it just a couple of times to form it into a disk.
It should be about 8-9 inches in diameter and about two inches tall.
Cut into six pieces, like a pie.
Onto a baking sheet. I love baking on a Silpat because it insulates the bottom preventing them from burning.
Now for the glaze. An orange and powdered sugar. Simple.
Squeeze the orange over the powdered sugar, stir...
Done. Again, so simple.
After 15-17 minutes they are done! Umm... hot out of the oven.
Ready for some drizzle.
I'll add this to my long list of things I've learned to do while holding Emma.
Tell me you're not baking these tomorrow morning. The are about 30 minutes start to finish. So worth getting up a little early.
Flaky, crumbly, tender, moist, sweet and tart. What kind of scones are you going to make this week?