The spotless, smooth clean counters of my parents’ house were perfect for whipping up some quick Christmas morning scones. They are so much easier to make when you can just dump the dough out onto a large surface and work with it there, instead of having to keep the dough squished onto a cutting board. I suppose I could just super clean my counters pre-scone creating, but still don’t just trust these old counters shared with six roommates as much as the tidy, well-kept counters my parents exemplify. These scones come together in a flash, they are great for a quick homemade breakfast. I am pretty sure we made these a complete meal by adding bacon and breakfast sausage, from our new favorite butcher, to our plate. How about that for a decadent breakfast? Cream scones, homemade spread and everyone’s favorite pork products. These scones could be paired with a beautiful fruit salad for a lighter breakfast, or simply snacked on by themselves with coffee or black tea. As always scones are best the same day you bake them. So eat up and enjoy.
Saturday, January 14, 2012
Cranberry Orange Cream Scones
Smitten Kitchen's Dreamy Cream Scones from the America's Test Kitchen Cookbook
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cranberries, chopped in to small bits
1 tablespoon orange zest
1 cup heavy cream, or half and half.
1. Preheat oven to 425 degrees fahrenheit
2. Place flour, baking powder, sugar and salt in large bowl. Whisk together.
3. Use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
4. Stir in currants and orange zest.
5. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
6. Transfer dough and all dry, floury bits to counter-top and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
7. Pat the dough into a 3/4-inch thick circle, cut the dough into 8 wedges.
8. Place the wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.
Serve warm or at room temperature. Delicious with butter and/or orange marmalade.