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Recipe
Orange Cranberry Scones Recipe
Flaky and delicate scones perfect for brunch or afternoon tea.
| Prep time: 10 Minutes |
American
|
| Cook time: 14 Minutes | Servings: 8 Scones |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 389 | |
| Calories from Fat 164 | 42% |
| Total Fat 18.78g | 23% |
| Saturated Fat 10.67g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 475mg | 20% |
| Potassium 187mg | 5% |
| Total Carbs 47.74g | 13% |
| Dietary Fiber 4.4g | 15% |
| Sugars 9.39g | 6% |
| Protein 8.5g | 14% |
Ingredients Convert Measures
- 1 1/2 c quick oats
- 1 c dried cranberries
- 1/4 c whole milk
- 1/4 c heavy cream
- 1 egg
- 1/2 tsp orange extract
- 1 1/2 c unbleached all purpose flour
- 1/3 c sugar, plus 1 Tbs for sprinkling
- 2 tsp baking powder
- 1/2 tsp salt
- 10 Tbs cold unsalted butter cut into cubes
Directions
- Preheat the oven to 450 degrees
- Whisk milk, cream, and egg until incorporated.
- Add extract.
- Reserve 1 Tbs for glaze.
- Set aside.
- Pulse flour, 1/3 c sugar, baking powder, and salt in a food processor until combined.
- Add butter cubes to food processor and pulse for 12 seconds.
- Transfer flour mix to medium bowl and add all but 2 Tbs of the oatmeal.
- Mix in the dried cranberries.
- Using a rubber spatula, fold in the liquid ingredients until large clumps form.
- Mix the dough by hand until the dough forms a cohesive mass.
- Dust parchment paper with half the reserved oats, turn the dough onto the surface, and dust the top with the remaining oats.
- Pat dough into a 7 inch circle about 1 inch thick.
- Using a pastry scraper or sharp knife, cut the dough into 8 wedges.
- Set the wedges on a parchment lined baking sheet, spacing them 2 inches apart.
- Brush with the reserved egg mixture and sprinkle with the Tbs sugar.
- Bake 12-14 minutes until golden.
- Cool in the pan for 5 minutes, then transfer scones to a wire rack for about 30 minutes.
- Serve with butter, jam, or devonshire cream.
March 9, 2008 12:13