Sunday, January 15, 2012

Cranberry Orange Scones

I always have thought of scones as a not-so-savory biscuit. They should be light and flaky with plentiful layers just like a biscuit but also have a touch of sweetness. Going to afternoon tea and getting scones with jam and clotted cream, delish!

For that person you know who doesn't have the biggest sweet tooth and isn't the biggest dessert person, scones are an excellent treat for them because they only have a hint of sweetness. These make a great homemade gift, with an extra personal touch

Any type of fruit, nut, candy or chocolate can be thrown in to make a unique scone recipe of your own and the person you are gifting with these delicious little pastries will be ever so thankful.

Buttermilk Scones (with cranberry & orange zest, and white chocolate glaze)
(adapted from Too Hot Tamales)
-3 cups AP flour
- 1/3 cup sugar, plus more for sprinkling over the tops
- 1 tsp salt
- 2 1/2 tsp baking powder
-1/2 tsp baking soda
- 3/4 cup, unsalted butter [ 1 1/2 sticks]
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 orange zested & juiced [divided]
- 1/2 cup dried cranberries
- 1 tbsp heavy cream

-1 oz butter, unsalted
- 2 oz milk
- 1 orange, juiced
- 1/4 oz corn syrup
- 6 oz white choclate

Preheat oven to 400F. 
To make the scones: In a large bowl, combine all of the dry ingredients. Mix in the butter with your fingers until it resembles a coarse meal/peas. Mix the buttermilk, vanilla & zest. Make well in the bowl and pour the liquid in the center. Gently work all the liquid in until a dough is formed. Do not over work.

Turn out onto a lightly floured surface and roll out into a rectangle about 3/4 inch thick. Fold it into thirds and turn it one quarter to the left or right and repeat that process a few times to develop layers. 
Refrigerate and let dough rest for 20-30 minutes.

Roll out again until its 3/4 of an inch thick. Cut dough into fours, and then cut each of the fourth's into fourths to make 16 scones.

Brush the tops with heavy cream and sprinkle with a little vanilla sugar* [or regular if you don't have].

Bake for about 15 minutes until lightly browned on top. Cool completely before glazing.

To make glaze: Combine the butter, milk, juice, and corn syrup in a pot. Bring to a boil and whisk in white chocolate until melted and completely smooth. Cool to room temperature and drizzle over scones as desired.

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