Cranberry-Orange Sconesadapted from Smitten Kitchen, originally from Gourmet
yields 8-10 scones
1 1/2 tbsp. freshly grated orange zest (from about 1 large orange)2 1/2 c. all-purpose flour
1/2 c. sugar, plus 3 tablespoons1 tbsp. baking powder
1/2 tsp. salt6 tbsp. cold unsalted butter, cut into bits
1 1/4 c. fresh cranberries, chopped coarse1 large egg
1 large egg yolk1 c. heavy cream
For the glaze:1 c. confectioners sugar
dash nutmeg2 Tbsp. orange juice (fresh from the orange you zested is best)
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
Zest the orange, reserving the fruit for another use (like the glaze!).
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, re-rolling scraps as necessary. Try to avoid over-working the dough; handle it as little as possible so the scones don't become tough. Alternatively, you can pat into one large 7-8" round.
While the scones are baking, whisk together the powdered sugar, nutmeg and orange juice. Let the scones cool slightly, and drizzle with the glaze. Allow glaze to set before serving.
The dough was very sticky for me, so I decided to just pat it into a large round and bake that way. I was a little worried because I didn't think the dough had turned out, but they tasted delicious! I didn't have any leftovers to bring home, which makes them a hit in my book!