One of the best parts of baking these scones is the way it makes my house smell. My kitchen is perfumed with the scent of sweet and tangy oranges. The second best thing is, of course the taste. The cranberries also add a nice sweetness along with the orange glaze on top. These scones are crumbly and perfect with devonshire cream and orange marmalade.
I brought these to a brunch potluck and they were a hit. The cream compliments the dense texture of the scones and the marmalade just drives home the orange flavor. They are a nice brunch treat and would be even better with a cup o’ tea (imagine me saying that in a British accent!).
Cranberry Orange Scones
from Ina Garten
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 4-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.
Homemade devonshire cream and orange marmalade. I used the Knott’s brand marmalade.
4 oz (1/2 pkg.) cream cheese, softened
4 Tbsp (½ stick) butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1 cup heavy cream
Wisk together the first four ingredients. Whip the heavy cream to medium peaks and fold into cream cheese mixture.