Kathys Cranberry Orange Scones Food

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated 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 add to 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 board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
• Brush the tops of the scones with the egg wash, sprinkle with granulated 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, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

CRANBERRY ORANGE SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
• Stir in cranberries and orange peel.
• In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
• On a floured board, knead gently a few times, but not too much.
• Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
• Bake at 400 degrees F.
• for 15-25 minutes or until light golden.
• Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
• Separate scones and serve warm.

KATHY'S CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400 degrees F. Combine flour, sugar, baking powder, salt, nutmeg; mix well. Combine egg, yogurt, oil, and vanilla; blend well. Add to flour mixture; stir until dry ingredients are moistened. Stir in cranberries.
• Shape dough into an 8-inch circle on a floured surface. Cut into 8 or 12 wedges. (They rise a lot, and I sprinkle tops with sugar.) Place on cookie sheet or in scone pan.
• Bake in upper third of oven for 15 minutes, or until lightly browned. Serve warm or cold. Freeze well.

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 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 a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• 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.

KATHY'S CRANBERRY SCONES

Steps:

• Position rack in the center of the oven, preheat to 400. Line a baking sheet with parchment paper, or prepare a nonstick baking sheet.
• In the bowl of a mixer, thoroughly stir together the all purpose flour, sugar, baking powder and salt.
• Drop in cubed cold butter and stir on medium speed until the largest pieces are pea-sized and the rest resembles bread crumbs. Do no allow the butter to melt or to form a paste with the flour.
• Mix cranberries and chocolate chips in a small bowl, add 1 tbsp flour. Coat chips and cranberries in flour and add to flour mixture in the mixing bowl.
• Turn mixer on medium-low speed and add cold heavy cream. Mix just until flour mixture is mostly moist. With your hands, turn the dough in the bowl to mix in the rest of the flour.
• On a floured surface roll out dough until about ¾" thick. Cut into squares and place on baking sheet. Brush the tops of the scones with 2-3 tsp cream or milk, sprinkle with sugar. Bake until the tops are golden brown, about 12-15 minutes Let cool on a rack, garnish while warm with sugar in the raw.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

CRANBERRY AND ORANGE SCONES

Steps:

• Heat oven 200C/fan 180C/gas 6. Grease a large baking sheet.
• Mix the sugar with the flour, then rub in the butter till mix resembles fine breadcrumbs.
• Toss the cranberries and zest together with a small amount of flour and stir into the mix.
• Make a well in the centre and tip in the yoghurt. Mix to form a soft dough then knead on floured surface briefly.
• Press or roll out the dough to a thickness of 2cm then cut into scones using a cutter. Dip the cutter briefly into flour to stop the dough sticking, then place on the baking sheet.
• Mix one beaten egg with a splash of water to make an egg wash or just use milk alone, then brush the tops of the scones. Be careful not to let run over sides as this affects the scones rising. Sprinkly over the demerara sugar.
• Bake in the centre of the over for about 15mins until golden brown and well risen. Leave to cool then serve spread with butter.
• TIP - you can change the flavour to any you prefer, if you want plain for serving with jam and cream, leave out fruit and add 1 tsp vanilla extract. Lemon zest and raisins are also very good.