Saturday, February 26, 2011

Orange Scones with Cherries and Cranberries

This past weekend we needed something that was handy to snack on, so I decided to makes some glazed scones. This was also a prime opportunity to use the orange extract that I made a few months ago. I had dried fruit, so I decided to make an orange scone with cherries and cranberries.

3 cups all-purpose flour
½ organic raw sugar
1 Tbsp baking soda
½ tsp salt
8 Tbsp cold butter cut into pats
2 large eggs
¾ cup heavy cream
zest from 2 organic oranges
1 tsp fresh orange juice
1 orange extract or increase juice to 2 tsp.
1/3 cup dried cherries
1/3 cup dried cranberries
Egg wash:
reserve app. 2 Tbsp from egg mixture from making the scones batter, or if needed mix 1 egg with 2 Tbsp heavy cream.
zest from 1 orange
2 tsp orange juice
½ cup confectioner's sugar

Preheat oven to 425°F (app. 220°C*)
Combine flour, sugar, baking powder, salt & zest in a large bowl, whisk dry ingredients to combine thoroughly.
Add butter pats and cut the butter into the flour until mixture is crumbly with small chunks of butter.
Add dried fruit and lightly toss into the crumbly flour mixture
In a separate bowl, whisk eggs & heavy cream, add orange juice and orange extract. Reserve 2 Tbsp to use as egg wash and mix the remainder into the flour. Stir until just combined, being careful not to over-mix as the scones will become tough. If dough is too dry, add the reserved egg mixture and mix egg wash as directed above.
Turn dough out onto a floured surface and pat into a ½" thick disk, and using an app. 2" biscuit cutter, cut scones and place them onto a parchment-lined baking sheet.
Brush scones with egg wash & bake for app. 15 min (or until golden brown and puffed), rotate the pan at 7 min.
Remove scones and allow them to cool slightly. While they are cooling, mix glaze ingredients and drizzle over the scones.
Enjoy with tea,  place leftovers in an airtight container.

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