Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup dried cranberries
- 1 tablespoon orange zest
- 2/3 cup heavy cream
- 1 large egg
Special equipment needed:
- Large mixing bowl
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or knife
Step-by-step instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter to the bowl and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in dried cranberries and orange zest.
5. In a separate bowl, whisk together heavy cream and egg.
6. Add the cream mixture to the flour mixture and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Roll the dough out to 1/2 inch thickness and use a biscuit cutter or knife to cut out scones.
9. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat oven to 400°F (200°C).
Serving size:
Makes 8 scones.
Nutritional information:
Calories: 310
Fat: 17g
Saturated Fat: 10g
Cholesterol: 76mg
Sodium: 270mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Orange zest can be substituted with lemon zest or lime zest.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the dough.
- Substitute the dried cranberries and orange zest with other flavor combinations, such as blueberry-lemon or raspberry-lime.
- Drizzle a glaze made with powdered sugar and orange juice over the scones after baking.
Tips and tricks:
- Make sure the butter is cold and cut into small pieces for the best texture.
- Do not overwork the dough or the scones will be tough.
- Brush the tops of the scones with heavy cream before baking for a golden brown color.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the scones in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar and fresh orange slices.
Garnishes:
Sprinkle the tops of the scones with coarse sugar before baking for a crunchy texture.
Pairings:
Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
Serve the scones with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of heavy cream at a time until it comes together.
- If the scones are too tough, make sure not to overwork the dough and handle it gently.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough and ingredients.
Food history:
Scones originated in Scotland and are traditionally served with clotted cream and jam.
Flavor profiles:
The cranberries add a tartness to the scones while the orange zest adds a bright citrus flavor.
Serving suggestions:
Serve the scones warm or at room temperature with butter, jam, or honey.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A