Fresh cranberries. I LOVE this time of year, in part because of the fresh cranberries. And cranberry and orange? Heaven in my book, absolute heaven!
I thought I’d try a scone with fresh cranberry instead of the treacly sweet dried kind, and some orange. Google led me to our Lady of Excellence and Butter, Ina Garten. These are delicious, and on the cakey side more than the biscuity side. I’m too lazy for a round cutter, so wedged discs it was for me – and I like to brush on my glaze while the scones are still hot – it dries as a pretty shine, and keeps them from drying out if you’re planning to take your sconage to your co-workers the next day.
3 sticks of butter (relax - this makes A LOT of scones)
1 tsp. vanilla
1 c. heavy cream
1 1/4 c. chopped fresh cranberries
For the glaze
1 Tbsp. orange zest
1/4 fresh orange juice
2 c. powdered sugar
Crystal sugar for the top.
For the orange honey butter
6 Tbsp soft unsalted butter
2 Tbsp honey
1 tsp. orange zest.
Preheat oven to 375*. Line two cookie trays with parchment.
Cube the butter and stick it in the freezer. Whir the dry ingredients and the orange zest in the bowl of your food processor. Add in the super cold butter and whir til it looks like crumbs. (Ten or twelve pulses). Put in to a big mixing bowl.
Mix the eggs, vanilla and cream. Add that and the chopped cranberries and gently fold the dough together. Divide the dough in to 3rds, and for each third gently roll it in to a ball, then roll it to a disk about 7" across. slice in to 8 wedges. Repeat for the other two, and place them on the cookie trays.
Bake about 20-25 minutes. They should be golden brown and sound hollow when thunked. While they're baking, mix together the glaze. It should be about the consistency of maple syrup.
When you remove the scones from the oven, let them cool 5 minutes. Then use a pastry brush and coat them - top, sides and all. While the glaze is still moist, sprinkle with the chunky sparkly sugar.
Mix all the ingredients for the honey butter, and serve it with the scones.
Tried this out this week after seeing the White On Rice post featured on Tastespotting. The recipe’s here – it is exquisite. Try it. I used buttermilk instead of sour cream, and an 8 inch pan with a parchment collar (I wanted it taller), and went chiffon-style on the batter. But this is truly one of the best cakes I have ever had. Office mates LOVED it!
Had to make one for work and one for home, or I’d never hear the end of it.
One of the ladies at work made her own Sunday for a family breakfast, and it was huge hit there, too. YUM!!