Friday, March 5, 2010

Orange Cranberry Scones

You'll notice in this recipe that the fats are supposed to be very cold. This makes a flakier scone. Also, it's handy that you can make these scones, stick them in the freezer, and pull them out when you want to use them. All you have to do is bake them!! =)

3 1/4 cups pastry flour
1/4 buttermilk powder or milk powder
3/4 teaspoon salt
1 tablespoon baking powder
3/4 cup dried cranberries
2 tablespoons grated orange zest
2 large eggs
2 teaspoon vanilla extract
1/3 cup agave or honey
1/2 cup orange juice
4 tablespoons (half a stick) frozen butter
1/4 cup cold shortening
Milk and cinnamon-sugar for topping

In a medium-sized bowl, whisk together all the dry ingredients, including the fruit. In a separate bowl, whisk together the eggs, vanilla, and orange juice.
Grate the butter into the dry ingredients; then, cut the shortening in. You want pieces that remain the size of peas. If you cut the sortening in until the flour is evenly crumbly, you'll have mealy rather than flaky scones.
Add the liquid ingredients to the flour-fat mixture. Be careful not to over-mix or over knead. Gently fold everything together until the mixture is mostly moistened a bit of the flour may remain dry.
Turn out the dough onto a lightly floured surface and fold and gather it together until it's cohesive. Divide the dough in half and place both halves on a parchment-lined baking sheet. Pat each half into a 7-inch circle approximately 1/2-inch thick, then cut each circle into 8 wedges. Separate the wedges , leaving about a half inch between each wedge.
Brush the scones with milk and sprinkle with sugar mixture. Bake them for 7 minutes, then turn the oven off, and without opening the door, let the scones remain in the oven for an additional 8 to 10 minutes, or until they're golden brown.
Serve the scones immediately or within a few hours, for best flavor. Conveniently enough, scone dough lends itself to being made ahead, shaped, and either frozen or refrigerated overnight before baking. For scones refrigerated overnight, bae for tthe same amount of time for frozen, add 2 minutes to the baking time before you turn the oven off!
Makes 16 scones

1 comment:

  1. Not only were the scones delicious, but the picture is beautiful! Smile! I happen to know that you use great-for-you ingredients. Fresh whole wheat flour and natural palm oil shortening. Keep up the good cooking, we are all enjoying it.
    Love you.