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Cranberry Orange Scones

January 14, 2014 by TammyRenea Leave a Comment

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DSC_0594 copyEveryone’s experience is different I know, but when our youngest sons went off to college my husband and I tell everyone that we drove home, sat with our arms around each other and big smiles on our faces saying, “They’re really gone; they’re really gone.”  Being empty nesters wasn’t a hard transition for us.  That being said, you should see the excitement when we know the kids are coming home, especially now that they bring those precious things, the grandchildren. DSC_0592 copy

That was the case last weekend.  Along with preparing rooms and providing things that would make there stay here enjoyable, I also wanted something waiting for them that spoke of the comfort and sweetness of home.  I decided to make scones.  Cranberry Orange Scones.  This recipe comes from The King Author’s Flour Baker’s Companion cookbook.  These scones were just what I wanted them to be, slightly sweet and creamy. Though the cookbook suggests that they be eaten soon after serving for best flavor, I actually like them better the next day. This little treat is a wonderful way to say welcome home.DSC_0504

Ingredients

3 cups flour
1/3 cup sugar
¼ cup nonfat dry milk
¾ teaspoon salt
1 tbsp baking powder
¾ cup dry cranberries
2 tbsp grated orange zest
2 large eggs
2 tsp vanilla extract
½ cup orange juice
8 tbsp cold butter
1 egg with 1 tsp of water, for topping
Coarse sugar, for topping

Instructions

Preheat oven to 450°F.
In a medium sized bowl, whisk together all the dry ingredients including the zest. (The original recipe calls for mixing the dried fruit in at this time, which I did, but I would suggest adding it after you cut in the butter because it is difficult to tell what is a clump of butter or a piece of fruit after it is all covered with flour.)
In a separate bowl, whisk together eggs, vanilla, and orange juice.DSC_0508 copy DSC_0507 copy
Cut the butter into the dry mixture.  Leave it about the size of small peas.
Add the dried cranberries.
Add the liquid ingredients to the flour mixture.  Don’t over mix.  The dough will look a little crumbly.DSC_0510 copy DSC_0513 copy
Turn out the dough onto a lightly floured surface and fold and gather it until it’s cohesive.  Divide the dough in half and place both halves a lightly greased pan or on parchment lined pan.
Pat into two 7” circles a ½ inch thick.
Brush the scones with beaten egg and sprinkle with coarse sugar.

Yes, it will come together just fine.

Yes, it will come together just fine.

DSC_0516 copy
DSC_0522 copyDSC_0533 copyDivide dough into eighths and separate from each other about a 1/4 inch.
Bake scones on the middle rack for 7 minutes.
Turn off the oven without opening it and continue baking for about 8 to 10 minutes longer until golden brown.
Remove scones from the oven and let cool for two minutes.DSC_0526 copy

 Enjoy!

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Print

Cranberry Orange Scones

The perfect little breakfast.
Course Breakfast
Cuisine American
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 8
Author www.sanpasqualskitchen.com

Ingredients

  • 3 cups Flour
  • ⅓ cups Sugar
  • ¼ cups Non-fat Dry Milk
  • ¾ teaspoons Salt
  • 1 Tablespoon Baking Powder
  • 2 Tablespoons Grated Orange Zest
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • ½ cups Orange Juice
  • 8 Tablespoons Cold Butter
  • ¾ cups Dry Cranberries
  • 1 Egg Mixed With Below Amount Of Water For Topping
  • 1 teaspoon Water
  • Coarse Sugar for Topping

Instructions

  • Preheat oven to 450°F.
  • In a medium sized bowl, whisk together all the dry ingredients (flour through zest).
  • In a separate bowl, whisk together eggs, vanilla and orange juice.
  • Cut the butter into the dry mixture until it’s about the size of small peas. Add the dried cranberries. Add the liquid ingredients to the flour mixture and mix. Don’t over mix. The dough will look a little crumbly.
  • Turn out the dough onto a lightly floured surface and fold and gather it until it’s cohesive. Divide the dough in half and place both halves on a lightly greased pan or on a parchment lined pan. Pat each into a 7” circle that’s about ½ inch thick.
  • Combine the egg and water in a small bowl. Brush the scones with beaten egg and sprinkle with coarse sugar. Divide each circle of dough dough into eighths and separate wedges from each other about a 1/4 inch apart.
  • Bake scones on the middle rack of your oven for 7 minutes. Turn off the oven without opening it and continue baking for about 8 to 10 minutes longer until golden brown. Remove scones from the oven and let them cool for two minutes. Serve!

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Filed Under: Breads and Biscuits, Breakfast Tagged With: cranberry, orange, scones

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