Cranberry Orange Scones

Ina Garten...food network

Cranberry Orange Scones

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    scones


Ingredients

  • 4

    cups plus ¼ cup all-purpose flour

  • ¼

    cup sugar, plus additional for sprinkling

  • 2

    tablespoons baking powder

  • 2

    teaspoons kosher salt

  • 1

    tablespoon grated orange zest

  • ¾

    pound cold unsalted butter, diced

  • 4

    extra-large eggs, lightly beaten

  • 1

    cup cold heavy cream

  • 1

    cup dried cranberries

  • 1

    egg beaten with 2 tablespoons water or milk for egg wash

  • ½

    cup confectioners' sugar plus 2 tablespoons

  • 4

    teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups 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! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dought 3/4 inch thick. Flour a 3-in round plain cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Brush the tops of scones with egg wash, sprinkle with sugar and bake 20-25 min. until the tops are browned and the insides are fully baked. Allow the scones to cool 15 min. and then whisk together the confectioners' sugar and orange juice and drizzle over the scones


Nutrition

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