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Orange and Dried Cranberry Scones |
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Thursday, 24 July 2008 |
Both the bright zest and the sweet juice of an orange are included in these scones to make them super flavorful. Tangy red cranberries add texture and color. I like to serve these sunny-looking scones on winter mornings when oranges are at the peak of their season and my senses are craving sunshine.
2 cups unbleached white flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons butter
1 large egg
1 tablespoon freshly grated orange zest
3/4 cup fresh squeezed orange juice
1/2 cup dried cranberries
For the Topping:
1 cup powdered sugar
1 tablespoon fresh squeezed orange juice
1 teaspoon freshly grated orange zest
1.) Preheat oven to 400 and line a baking sheet with baker’s parchment.
2.) In a food processor or a mixing bowl, whisk or motor together the flour, baking powder, baking soda and salt. Cut in the butter until the mixture is uniformly crumbly.
3.) In a separate bowl whisk the egg with the orange zest and orange juice until smooth.
4.) Stir the flour and butter mixture along with the currants into the egg and orange mixture. Knead gently – no more than two or three turns -- just until the dough is smooth.
5.) Shape the dough into a ball and cut it into six pie shaped wedges. Put the scones on the parchment-lined baking sheet. Bake the scones until are puffed in the center and the almonds are well-browned, about 12 minutes.
6.) Stir together the powdered sugar, orange juice and orange zest for the glaze and drizzle the glaze over the warm scones. Cool the scones on a rack.
Copyright, Greg Atkinson, 2007
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