Friday, June 15, 2012

Cranberry Scones with Orange Zest

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Together again, a full ensemble at play, igniting a memory of childhood - no, I'm not British, but I have many fond memories of my time abroad - freshly fried fish and chips, lamb kabobs, and the highly celebrated English tea. It was a time that I was introduced to, as an American, to sample a scone or three paired with marmalade or jam, and always a clotted cream. The items were usually plated for me, due to the age, but warm and delicious they always were. Whether it was baked fresh or bought from a local vendor, everyone knew just what to do, and I wanted to recreate it as I know how to do.


Ingredients
Servings: 9 Scones
Prep Time: ~25 min

2 Cups All-Purpose Flour
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
3 Tablespoons Sugar, Granulated
1/3 Cup Dried Cranberries, Chopped
2 Teaspoons Orange Zest
6 Tablespoons Butter, Unsalted
1 Egg Yolk, Beaten
1/2 Cup Buttermilk
1 Egg, beaten for glaze

Preheat oven to 375 degrees.



When it comes to cakes, biscuits, and breads, I prefer to have a "clump"-less finish. Sift together all dry ingredients. Set aside 1/2 cup of flour mixture and stir in cranberries and orange zest.


With mixer set to a low-medium, cut in the butter until little balls form. Add egg yolk and buttermilk until well-integrated and set in fridge for about 10 minutes.


Remove dough from fridge, sprinkle a bit of the flour mixture, and remove to a flat surface. Dust hands with flour mixture and knead dough until flour is integrated throughout. Note - extra flour may be needed in the kneading beyond the 1/2 cup that was set aside if the dough begins to warm in the process.


Using a round cookie cutter or glass cup, cut dough into 1/2" thick circles. Place on a non-greased baking pan and brush egg onto each circle. Bake at 375 degrees for about 15 minutes, or until golden. Note - As an added element, I sprinkled a bit of sugar over the tops of the scones after brushing on the egg.


I served the scones with the Fresh Blueberry Jam and Clotted Cream previously made. For the extra touch of 'homestyle' I also used the Kitchen-Fresh Buttermilk and Butter in the recipe itself. Served fresh from the oven, the resulting scones made for a great tea time, indeed!

Nutrition Info (1 Scone)
Calories 217, Total Fat 8.9g, Sat. Fat 5.4g, Cholest. 45.6mg, Sodium 206.2mg, Carb. 30.6g, Fiber 1g, Sugars 8.4g, Protein 3.7g

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