[lt_recipe name=”cranberry oranges scones” servings=”6 large scones” summary=”suggested equipment : one large mixing bowl // 2 smaller mixing bowls // grater for zest // pastry blender // silicone baking mat // parchment paper // baking sheet” print=”yes” ingredients=”rehydrated cranberries : ;1 cup dried cranberries;+ cold water;;—;for the infused sugar :;1/3 cup + 1/4 cup granulated sugar;1 tablespoon orange zest;;—;for the scone dough :;2 cups all purpose flour;1/4 teaspoon cardamom;1/4 teaspoon ground ginger;1/4 teaspoon coarse kosher salt;1 tablespoon baking powder;5 tablespoons cold butter, cut in halves or thirds;1 egg;1 cup full-fat or low-fat buttermilk;—;for the egg wash + finishing :; 1 egg + 2 tablespoons water ;coarse demerara turbinado sugar (for finishing) ;;—;for the orange glaze (optional) :;1/4 cup of the reserved orange-infused sugar;1/2 cup powdered sugar;2 1/2 tablespoons heavy cream” ]rehydrate the dried cranberries : soak the cranberries in cold water for at least 30-40 minutes to rehydrate them. this will make the cranberries juicier in the scone instead of dry and tough. remove from water and pat dry before adding the cranberries into the dough. pat them dry, but do not squeeze them. ;;infuse the sugar : in a small bowl, combine 1/3 cup and 1/4 cup of granulated sugar with orange zest. allow the mixture to sit for at least 30 minutes to infuse the sugar with the orange flavor. ;;prepare the scone dough : in a large mixing bowl, combine flour, cardamom, ginger, salt, and baking powder. measure out 1/3 cup of the infused sugar and mix it into the flour mixture. The remaining 1/4 cup of infused sugar will be used for the glaze. then, using a pastry blender (do not use a hand mixer)—cut the cold butter into the flour mixture until the large chunks are fully incorporated. the butter should be pea-sized crumbs incorporated into the flour. mix in the rehydrated cranberries—which should be patted dry (not squeezed) to remove any excess water.;;in the mixing bowl, create a “hole” in the flour mixture by pushing the flour to the sides of the bowl. crack 1 egg into the “hole” and lightly beat while pouring in the buttermilk. mix in with the flour until the egg/buttermilk is fully incorporated and a dough starts to form.;;turn the dough out onto a lightly floured surface or baking mat. using your hands, form the dough into a 8 or 9-inch circle—the dough will still be pretty thick. cut the dough like a pizza into 6 slices/wedges and transfer them to a parchment-lined baking sheet. brush the top of each scones with egg wash and sprinkle with coarse demerara turbinado sugar (you can skip the sprinkling of sugar if you’re making a glaze, or you can do both). bake at 375 degrees F for 18-20 minutes, or until the scones start turning golden brown.;;while the scones are baking, prepare the glaze : in the small bowl with the remaining 1/4 cup of infused sugar, add powdered sugar and heavy cream. mix until smooth. if you prefer a thicker glaze, add some powdered sugar until your preferred consistency is reached. if you prefer a thinner glaze, add more heavy cream—about 1/2 tablespoon at a time—until your preferred consistency is reached. allow the scones to cool for about 5-10 minutes before glazing.;;serve scones warm or cold. you can also freeze the scones in a sealed freezer bag for up to 6 months.[/lt_recipe]
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