Here is the first of many recipes that are backlogged, meaning I made them and took the pictures a long time ago and posted them on my Facebook album, but I’m just now getting around to posting the recipe.
I remember I was grounded when I made these, so all I did was bake all day. I had really wanted to try making triangular shaped scones, but I found that this batter was too sticky to do so. The original recipe called for fresh cranberries, but seeing as I was on house arrest and could only work with what I had at home, I opted to make a dent in the huge bag of Craisins from Costco. Also looking back on the Facebook album, it was the middle of August when I made these, so fresh cranberries probably weren’t in abundance anyways!
Recipe: Craisin Scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 tablespoon orange zest
- 1/2 cup unsalted cold butter, cut into small pieces
- 3/4 cup half and half
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 ½ cups Craisins
- 2 tablespoons half and half
- Turbinado sugar
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
- Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.
- Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.
- In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.
- Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet, or if it’s too sticky just shape them into circles.* Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.
* At this point, if you would like to freeze the scones for an easy breakfast later on, place them on a baking sheet and freeze. Once solid, transfer scones to airtight freezer bags. You can just pop them in the oven when you want them, may have to increase baking time. Just keep an eye on the oven until they are golden brown. These scones are best eaten the day they are made!
Number of servings (yield): 10-12 scones
Adapted from Two Peas & Their Pod