Cooking with Katie

Cranberry Orange Scones

IMG_7109I know what most of you are thinking, Ew, scones, aren’ those basically the equivalent of rocks!? And most of the time, yes, scones are the equivalent of rocks. Whenever I’ve had them at restaurants or bought them from stores they’ve always been dry and crunchy and flavorless and…yuck, so it was a complete shock when I made these and they came out so heavenly!

I think that the secret to scones is to add pleanty of liquid so that you have a really wet dough, and to pull them out of the oven even when you think they aren’t done, because if you wait, you’ll most likely overbake them. And once you master a scone recipe, you can completely switch up all the flavors and add different fruits or nuts or whatever you want. These are a great addition to your breakfast or brunch table and are sure to impress whoever you serve them to!

Cranberry Orange Scones (based on Ina Garten’s recipe)
4 cups plus 1/4 cup all-purpose flour
1/2 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
1 teaspoon 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, 1/2 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 cut the dough in half, then roll it out in a log-shape, one half at a time. Take a knife and cut triangles out of the log, alternating cutting a left diagnol, then a right diagnol. Put the scones onto a cookie sheet lined with parchment paper.

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.