Dessert & Baked Goods » Cranberry-Orange Scones
Tart cranberries and fragrant orange zest make whole wheat flour-based scones incredible. It's a great do-ahead recipe. Simply store the dough in the freezer and pull when ready for use. <a style="" border:none"="" data-cke-saved-href="http://www.amazon.com/gp/product/B002PAD86G?ie=UTF8&tag=httpwwwhow2he-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002PAD86G" href="http://www.amazon.com/gp/product/B002PAD86G?ie=UTF8&tag=httpwwwhow2he-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002PAD86G"></a></p><p></p>
Ingredients
- 1¾ cups 100% white whole wheat flour (can substitute unbleached all-purpose flour)
- 3 tbsp sugar
- 2½ tsp baking powder
- ½ tsp salt
- ½ tsp allspice, optional
- 5 tbsp unsalted butter, chilled & cut into pieces
- ½ cup dried cranberries
- ⅓ cup half & half
- 1 tbsp orange juice
- 2 large eggs
- grated peel of 1 medium-to-large orange (or 1½ tsp orange oil)
- milk (optional for brushing on pre-baked scones)
- coarse white sugar (optional for brushing on pre-baked scones)
How-to
- Preheat the oven to 425°. Lightly grease (or line with parchment) a baking sheet
- In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in until the mixture resembles coarse meal
- Stir in the cranberries
- In a separate bowl, whisk together the half & half, orange juice, 1 egg, and orange peel (or orange oil). Add this mixture to the flour mixture and stir until the dough just comes together
- Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a ½"-thick round, about 8" across
- Transfer the round to the prepared baking sheet. Brush with eggwash, and sprinkle with coarse white sugar, if desired
- Cut the round in 10 wedges. Separate the wedges slightly
- Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately
Comments (2)
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Posted Monday, April 19, 2010, at 6:49 pm by King Arthur Flour:thanks for sharing that great tip. Mary@ KAf
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Posted Sunday, April 11, 2010, at 7:45 pm by Sconess:I often will use a food processor to mix the dry ingredients together, then to cut the butter into the dry ingredients when making scones. This is especially time-saving when I'm making a lot of scones for a larger gathering. Simply put all the dry ingredients into the food processor with the cutting blade, then turn on for a few seconds. Add the butter and pulse until the mixture is roughly pea-sized and blended. Be careful not to mix too much or you'll have a big blob of a mess.
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