ORANGE & CRANBERRY SCONES (by France)
This was the hang-over cure / New Years Day brunch food I made for a bunch of friends in Paris. The orange and cranberries lighten the consistence of traditional scones that tend to be a bit heavy at times. Bon appetit
Serves 12 l Difficulty: easy l Prep time: 30min l Total time: 1h05
2.5 cups all-purpose flour
2 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 tablespoon grated orange zest (from 1/2 orange)
1/2 cup (1 stick) cold butter, cut into chunks
2 large eggs, lightly beaten
1/2 cup heavy whipping cream + 1 Tbsp to brush the top
3/4 cup dried cranberries
1 tablespoon coarse/raw sugar to sprinkle the top, optional
2/3 cup powdered sugar
1 tablespoon freshly squeezed orange juice
1. Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
2. In a large bowl, stir together flour, sugar, baking powder, salt and grated orange zest. Add butter pieces and cut butter into the mixture until you have coarse pea-sized crumbs.
3. Toss in cranberries and stir gently to combine. Make a well in the center and set aside.
4. In a medium bowl, whisk together eggs and heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
5. Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4″ thick.
6. Cut disk into 12 equal wedges and pull apart slightly.
7. Brush tops of scones with 1 Tbsp heavy cream and sprinkle the top with raw sugar if desired.
8. Bake 15-17 min until golden.
9. Remove scones from the hot baking sheet and let cool 15 min then whisk together powdered sugar and freshly squeezed orange juice, adding more or less to desired thickness then drizzle over cranberry scones.