Thursday, September 8, 2011

Cranberry Orange Scones

Blame it on the economy, but I am done paying $23 for breakfast.  Sure it's much more convenient, but now with a coffee bean grinder, even the black stuff at the diner isn't better than mine.  I bet you too like to sit at the counter of your local spot, reading the paper and hearing the regulars talk shop, sports, weather.  But more than once a month, that money is better spent on something else, like a nice bottle of wine.  Now if I could just remember to stop frying bacon without a shirt on, that can sting sometimes.  

You know these will be on the brunch plate in Autumn.   Those were ridiculously good. 

For this round of dough, I decided instead of the typical scone (cut like a pizza) shape to use the 2" biscuit cutter and thus the round appearance.  Just re-roll the dough remnants twice, gently of course, and you got biscuit-scones. 

Cranberry Orange Scones
8-10 scones

2.5 C AP flour
1/4 C sugar
1 TB baking powder
1/4 ts baking soda
1/2 ts kosher salt
1 egg
2/3 C heavy cream
1 stick butter, cut into 1/2" cubes, very cold (as in, put in freezer for at least 10 min)
1/2 C cranberries, dried
zest from 1 large orange
3 TB melted butter
sugar

Fire up the heater to 375F, rack middle position.  

In a medium bowl, add the cream, egg, sugar, whisk well to combine.  In the bowl of your food pro or another large bowl, mix the dry stuff- flour, salt, soda, and powder.   Cut in the butter until the mixture resembles coarse crumbs by pulsing quickly about a dozen times, or with a pastry cutter or two forks.  Add in the wet stuff, mix until just combined.  Turn out on your board/counter.  Fold in the cranberries and zest, then form  into a circle.  Cut into about 8-10 scones, place on an ungreased sheet pan.  Brush the tops with melted butter, then sprinkle with a bit of sugar.  Bake for about 15-18 minutes, until nicely golden.  Eat as soon as possible, although they will last all day.  Yeah right.  

My scones weren't impressively golden brown this time, next batch I would use an egg wash- an egg mixed with a ts of water, or maybe a splash of cream mixed in with the egg? Egg yolk only and cream?  What do you think??

Serve with your favorite jam or preserves, or a pat of butter.  Enjoy the savings.

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