If it's Friday, it must be time for Foodie Friday over at Designs by Gollum. Today, I am sharing Cranberry Orange Scones. This is an Ina Garten recipe and it is delightful.
Cranberry Orange Scones
4 Cups plus 1/4 Cup All-Purpose Flour, divided
1/4 Cup Granulated Sugar, plus additional for sprinkling
2 Tablespoons Baking Powder
2 Teaspoons 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 of Milk or Water, for egg wash
1/2 Cup Confectioners' Sugar
4 Teaspoons Orange Juice, freshly sqeezed
Preheat oven to 400* F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour with 1/4 cup sugar, 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 cream. With the mixer on the lowest speed, slowly add the liquid to the dry ingredients. Mix until just blended. The dough will look lumpy. Combine the dried cranberries with 1/4 cup 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 bits of butter throughout the dough. Cut scones using a cookie/biscuit cutter or a knife. I used a knife. Place the scones on a parchment lined baking sheet.
Brush the scones with egg wash and sprinkle with sugar. Bake for 20-25 minutes, until the tops are browned and the inside is fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioner's sugar and orange juice, drizzle over the cooled scones.
I enjoyed my scone with Orange Spice Tea. YUM!
Next Foodie Friday join me at Michelle's for the beginning of the party to celebrate the publishing of Gone with a Handsomer Man. You won't want to miss the great food and festivities.
MAKE IT A GREAT DAY!