cranberry orange scones

Let’s see a show of hands: who here is having a craptastic week? (I’m operating under the assumption that anyone reads my blog.)

Sometimes getting out of bed is a challenge, when you know you’re facing a putrid garbage fart of a day.

Based on the weather alone, I’d say at least a few folks out there need a pick-me-up first thing.

Starting off the work day with a cocktail is generally not advisable, so I suggest, as an alternative, a freshly-baked scone.

The dough can be rolled, cut, and frozen in advance, then thawed and baked in about 20 minutes as needed.

These cranberry orange reasons-to-live are not too sweet, and not too tart.

They’re softer and fluffier than regular hard, dry, crumbly scones. Which is fine by me.

If you’re truly inconsolable, and even warm, buttery baked goods can’t salvage the day, perhaps Professor Meowington can bring you a little comfort:

Do you need a hug?

Recipe below the fold

Cranberry Orange Scones
Adapted from Gourmet, May 1997

2 1/2 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick cold, unsalted butter, cut into bits
Zest of two oranges
1 1/4 cups fresh cranberries, coarsely chopped
1 large egg
1 large egg yolk
1 cup heavy cream

Makes 12 scones.

Preheat the oven to 400° and line a large baking sheet with parchment paper.

In the food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, and zest until the mixture resembles coarse meal, and transfer it to a large bowl.

Toss the fresh cranberries with 3 tablespoons of sugar and stir into the flour mixture.

Lightly beat the egg and the yolk and stir in the cream. Add the egg mixture to the flour mixture and stir until just combined.

On a well-floured surface with floured hands pat the 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. The dough will be quite wet. [I added another 1/2 cup flour.] Arrange rounds about 1 inch apart on a baking sheet lined with parchment paper and bake in the middle of the oven for 15 minutes, or until pale golden.

Or you can freeze the pre-baked scones on a baking sheet lined with parchment paper. As soon as the scones are frozen solid, seal them in a zip-top freezer bag. When you’re ready to bake them, remove them from the freezer and place on a baking sheet lined with parchment paper. Preheat the oven to 400°, and thaw the scones just as long as it takes the oven to preheat. Bake for 20 minutes, or until pale golden.

Linked to: A Southern Fairytale, Gooseberry Patch, This Chick Cooks, Eat at Home

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