- Tried & Tasted -

Tuesday, 24 October 2017

Orange, Cranberry Cream Scones

Specks of orange zest and cranberries

What do I like about these scones? They are buttery, crumbly, moist and my kitchen smells like Christmas as they bake. The addition of orange zest + cranberries = smell of Christmas time. 
This is a one bowl recipe and mixing was done using hands,  therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well.



As the ingredients are simple, using good, quality butter and cream is vital. Good quality ingredients will result in a good bake and delicious scones. 



Orange, Cranberry Cream Scones
Adapted from American Test Kitchen Cookbook
(makes 9 x 4 cm round pieces)
Ingredients:
280g/(2 cups) all purpose flour
15g/(1 Tbsp) baking powder
40g/(3 Tbsp) sugar
3g/(1/2 tsp) salt
80g/(1/2 cup) dried cranberries, diced
zest of 1 orange 
70g/(5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat)
200 - 220 ml/(1 cup) cold heavy/whipping cream (35% - 38% butter fat)

Steps to scones:
  • In a large bowl, measure the flour, baking powder, sugar, orange zest and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients.
  • Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (between thumb, index and middle finger) as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs. You can use 2 butter knives to carry out this step instead of using your fingers.
  • Mix in the diced cranberries.
  • Stir in the cold cream with a spatula or fork until the dough comes together.
  • Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough.
  • Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc.
  • Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper.
  • Press the remaining scraps together and cut more pieces until the dough is used up.
  • OR you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter.
  • At this stage, the scones can be frozen and stored in an air tight container for up to a week. Just bake them frozen but you need to add 3 - 5 minutes of extra bake time if doing so.
  • Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown.
Note:
To get the scones to rise high and mighty, flour the cutter well and with a swift downward motion press the cutter into the dough. Do not twist the cutter as you push it into the dough as this will hamper the rise of the scones.


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25 comments:

  1. Just looking at the pictures is making me soooo hungry!

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    1. Hi Rachelle, give the recipe a try and you will have warm delicious scones in less than 30 minutes.

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  2. These sound and look fabulous! Just a quick question. Are the cranberries fresh or dried?

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    1. I used dried cranberries for this recipe.

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    2. Thank you!

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    3. Most welcome. Please do update me how's yours turned out.

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  3. Are the cranberries fresh? Not dried?

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    1. Hi Judy, I used dried cranberries in this recipe.

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  4. Do you have non-metric measurements for this yummy looking recipe? Thank you.

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    1. Hi, I have included the non-metric measurements for the recipe. These scones are fast to make and delicious for anytime of the day.

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  5. Please change to non-metric. Thank you

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    1. Hi Christine, I have included the non-metric measurements for the recipe. Hope that will sort out the most difficult part of the recipe and bake yourself some delicious scones in no time. Have a great week ahead.

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  6. Baking temperature is in centric. Is this 350F

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    1. The baking temperature is at 428 degrees F.

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  7. I know this recipe will be very good: I have made it minus sugar, cranberries and orange zest for many years and called the result "biscuits" even though they are not the traditional Southern-style American biscuits. I will make this recipe soon!
    Margaret

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    1. Hi Margaret, I will make your version of "biscuits". Thanks for the suggestion.

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    2. Rachelle - I made this recipe this morning. It was so easy and delicious. Hubby said best scones in years!
      Linda

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    3. Hi Rachelle,so glad that you enjoyed the scones. They are my family's favorite too.

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  8. All the info is so clear....amount of each ingredient, oven temperature,.....
    Thank you for sharing this delicious recipe.

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    1. Hi Adela, thanks for the compliments. Hope you can enjoy the delicious scones.

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  9. I love the measurements in grams. It’s such a sensible and accurate way of preparing food. I’ll never understand why we don’t use it more, especially here in Canada. I’m looking forward to trying these when I acquire some dried cranberries.

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    1. Totally agree with you in the using of weight as a measurement of ingredients. Hope you will enjoy the scones as much as I do. Thanks.

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  10. Can't find the print button. Would like to print the recipe, not all the pictures. Thank you. These look delicious!

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