Thursday, June 18, 2009

Cranberry Orange Scones -- Barefoot Bloggers

Our Barefoot Bloggers bonus recipe for June is Ina’s Cranberry Orange Scones, picked by Em of The Repressed Pastry Chef. Thank you, Em! We love scones at our house and the kids and I really enjoyed these, of course picky husband didn't want any because he doesn't like cranberries. I actually forgot that he doesn't like them before I made this recipe, there are so many things he doesn't like that I think I just need to start a "picky husband won't eat" list :)

Cranberry Orange Scones
Ina Garten
with my minor changes in itallics

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling -- I upped this to 1/2 cup
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream -- I used 3/4 cup cream and 1/4 cup buttermilk
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice -- I used orange juice concentrate for a little extra flavor

Preheat the oven to 400 degrees F. I don't like baking scones higher than 375, they get too dried out at 400 for me so I dropped the temp 25 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! This step I actually did in the food processor (14 cup), which I love for doing biscuit and scone doughs.

Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended. I kneaded these in by hand after removing the dough from the food processor.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

After one sheet of fluted circle scones I decided to try out my new Lodge cast iron scone/cornbread pan.

There was just enough dough left, and I was a little nervous because I wasn't sure if I had filled it too full or not.

Brush the tops of the scones with egg wash, -- I only did the egg wash on my circle scones and skipped the sugar sprinkled on top -- sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.

I was worried these would stick in the pan but luckily they didn't, yay! The bottoms are a little lighter than I expected, which is fine with me, they were fully baked and nice and fluffy inside. I was playing it safe with these and didn't want burned brown bottoms. Next time I know I can leave them in a little longer in this pan.

This recipe makes a huge batch of scones!

The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Results: We absolutely loved these for breakfast and I would make this recipe again for sure, just leaving out the cranberries in half of the batch for my picky husband :) I think it is a great scone base and open to lots of adaptations.


Natashya said...

I love the new pan!
Lovely scones, I can't believe how picky your man is, he doesn't know what he is missing.
My oldest son is like that, we thought he would grow out of it but he didn't. Soon he will be another woman's problem to feed!

Debinhawaii said...

Your scones--both the rounds and the ones from your great new pan are lovely--they look perfect. So glad almost all of you enjoyed them! ;-)

Leslie said...

Oh wow, these look fantastic! My glaze didn't thrill me, so I only glazed the one for the photo and left the others bare.

I'm so lucky. My guy eats anything and everything I make for him.

Wok Through the Fire said...

The Lodge pan is great! I look at that one everytime I'm at the kitchen store. Maybe I will finally get it next time I'm in.

Cathy said...

These look delicious Andrea! I missed the bonus week, but I will have to go back and try these!

Sarah said...

Did you find that the scones tasted better in the cast iron pan? Was there a taste/texture difference between the non-cast iron vs. the cast iron scones?

Michele said...

Your scones are gorgeous and I love that pan!

Flourchild said...

Your trying to kill me over here..those scones look so good. Next to oatmeal scones are my very favorite thing to eat for breakfast! My husband does not care for scones either but he will eat anything chocolate!

Anonymous said...

Your scones look wonderful! They sound delicious. I'm going to have to get a scone pan. Love it.

Suzie said...

Your scones look wonderful and that pan is great. (By the way, now you know you can always consider adding cranberries next time you don't want to share something!).

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