When working forty hours a week Monday-Friday, weekends are a big deal. Saturdays are the biggest deal for myself (and probably just about everyone else) because that is the only day I have to do everything I couldn't do during the week. Sundays are church and family days, so no way am I going to try to fit projects in unless absolutely necessary. This weekend was no exception, but because I was under the weather, I spent most of Sunday taking it easy at home. I am excited to bring in some new gear on board this project and really hope it will look great once I can use it!
Oh, the scones! Like 'em, love 'em? One of my favorite treats for breakfast and on top of that, it's cranberry orange! I don't know if it can get any better then that. Tart, with a citrusy note, these scones hold their own with a soft and crumbly interior. We rarely have any left over for longer then the next day if a big enough batch it made. The one thing I love about this recipe is that chilling times are short in working with the dough unlike most pastry doughs. I don't usually worry about making things ahead of time but if you are short on time, you can freeze them the night before and pop them into the oven the next morning.
Cranberry Orange Scones
Makes 12 scones
- 10 Tbsp unsalted butter, frozen
- 1 1/2 cups fresh or frozen cranberry cut into halves
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups all-purpose flour + extra for work surface
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp orange zest
- Using a large hole box grater, grate 8 tablespoons of butter and place into the freezer until needed. Melt the remaining 2 tablespoons of butter and set aside.
- In a medium bowl, mix together the milk and sour cream until smooth. Place into the refrigerator until needed.
- Whisk together flour, 1/2 cup of sugar, baking powder, soda, salt and 1 teaspoon of the zest. Add the frozen butter to the mixture and toss with your fingers until thoroughly coated.
- Add milk mixture to the flour mixture and fold with a spatula until just combined. Flour your work surface with plenty of flour and transfer dough onto it. Gather and knead the dough about 6-8 times adding flour as needed to prevent sticking.
- Roll out dough into a 12-inch square, then fold it into thirds like a letter. Fold the dough into thirds ago, this time lifting the short ends so that you end up with about a 4-inch square. Place onto a lightly floured plate and chill in the freezer for 5 minutes.
- Remove the dough from the freezer and return to your work surface. Roll dough into a 12-inch square again and sprinkle cranberries evenly over the surface, pressing them into the dough slightly. Using a bench scraper, loosen dough and start rolling, pressing it into a tight log. Leave the dough seam side down and press into a 12 by 4-inch rectangle.
- Cut the rolled dough into 6 equal squares, then cut each square diagonally to form 12 triangles and place onto parchment lined pans. Place into the freezer for 30 minutes.
- Heat oven to 425 degrees. Bake 20-25 minutes until golden brown. Transfer onto a wire rack to cool for 10 minutes before serving.
*Recipe adapted from Americastestkitchen.com.
- If making ahead, freeze them overnight. Heat your oven to 375 degrees and extend baking time to 30 minutes.