Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried cranberries
- 1 tablespoon orange zest
- 2/3 cup milk
- 1 egg, beaten
Special equipment needed:
- Pastry blender or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the dried cranberries and orange zest.
5. In a separate bowl, whisk together the milk and beaten egg.
6. Gradually pour the milk mixture into the dry ingredients, stirring until just combined.
7. Turn the dough out onto a floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick. Cut the circle into 8 wedges.
9. Place the wedges on the prepared baking sheet, leaving about 2 inches of space between each scone.
10. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 8 scones
Nutritional information:
- Calories per serving: 290
- Total fat: 13g
- Saturated fat: 8g
- Cholesterol: 60mg
- Sodium: 310mg
- Total carbohydrate: 38g
- Dietary fiber: 1g
- Sugars: 14g
- Protein: 5g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Orange zest can be substituted with lemon zest.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the dough.
- Replace the dried cranberries with fresh or frozen blueberries.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients.
- Do not overwork the dough or the scones will be tough.
- Brush the scones with milk or cream before baking for a shiny, golden crust.
Storage instructions:
- Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the scones, wrap them in foil and place them in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the scones on a platter with a dusting of powdered sugar and fresh orange slices.
Garnishes:
- Sprinkle the scones with coarse sugar before baking for a crunchy topping.
- Drizzle the scones with a glaze made from powdered sugar and orange juice.
Pairings:
- Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the scones are too crumbly, try adding a little more butter to the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the scones in an airtight container to prevent contamination.
Food history:
- Scones originated in Scotland and were traditionally made with oats and cooked on a griddle.
Flavor profiles:
- The scones have a buttery, crumbly texture with a sweet and tangy flavor from the cranberries and orange zest.
Serving suggestions:
- Serve the scones warm with butter, jam, or clotted cream.
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