Sunday, April 4, 2010

Cranberry Orange Scones

Happy Easter!

To celebrate Easter... I thought I would try and make something along the lines of a breakfast/brunch treat... like these.

Cranberry Orange Scones.

I found this recipe online, and decided to go with it because they say these scones are supposed to taste exactly like the Starbucks Cranberry Orange Scone.

And did they?

Let's just say that the only thing different about them was that they aren't as hard as the scones from Starbucks... which for some people (like me) is more preferable. These scones are more on the soft/moist side, and are perfect for any springtime breakfast/brunch/snack.

Of course I changed the recipe a little... adding dried cranberries AND dried cherries (because I am a pretty big fan of dried cherries; my sister too) and they were delicious.

So here is the recipe!

Cranberry Orange Scones

2 cups all-purpose flour
7 tbsp. sugar (plus more for sprinkling)
1 tbsp. grated orange peel
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 cup cold butter
1 cup dried cranberries (or cherries; or any dried fruit for that matter)
1/4 cup orange juice
1/4 cup half-and-half'
1 egg
1 tbsp. milk

Preheat oven to 400F.
Combine sugar, orange peel, baking powder, salt, and baking soda in a large bowl.
Cut in butter until mixture resembles coarse crumbs; set aside.
Combine cranberries, orange juice, cream, and egg in small bowl; add to flour mixture until soft dough forms.
On a floured surface, kneed dough (about 6-8 times) until manageable; pat into an 8 inch circle.
Cut 10 wedges and place on ungreased baking sheet.
Brush with milk and sprinkle with sugar.
Bake for about 12-15 minutes; remove to wire rack to cool.

I did find a recipe for an orange glaze as well, but I didn't choose to make it.  Here is the recipe, though!

1/2 cup confectioners' sugar
1 tbsp. orange juice

Combine and drizzle over scones after they have cooled.

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