Food recipes
Cranberry-Orange Cream Scones Recipe
Cranberry-Orange Cream Scones Recipe Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt...
Cranberry-Orange Cream Scones Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
cranberries, dried, sweetened
orange juice, raw
Directions:
1.
Adjust an oven rack to the middle position and heat the oven to 450 degrees.
Line a baking sheet with parchment paper.
2.
Whisk the flour, sugar, baking powder, and salt together in a mixing bowl.
Add orange zest to butter and add butter to flour mixture.
Mix butter into the flour with hands until the mixture resembles coarse cornmeal with a few slightly larger butter lumps.
Stir in the cranberries.
Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds to 1 minute.
3.
Turn the dough and any flour bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 a" 10 seconds.
Press the dough into a 9-inch cake pan.
Flip the dough out of the pan onto the counter or cutting board, and cut into 8 wedges.
4.
Place the wedges on the prepared baking sheet.
Bake until the scone tops a lightly golden brown, 12 a" 15 minutes, rotating the pan half way through baking.
Transfer to a wire rack, and let cool for at least 10 minutes.
Serve warm or at room temperature.
Adapted from The Americanas Test Kitchen Family Baking Book.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
cranberries, dried, sweetened
orange juice, raw
Directions:
1.
Adjust an oven rack to the middle position and heat the oven to 450 degrees.
Line a baking sheet with parchment paper.
2.
Whisk the flour, sugar, baking powder, and salt together in a mixing bowl.
Add orange zest to butter and add butter to flour mixture.
Mix butter into the flour with hands until the mixture resembles coarse cornmeal with a few slightly larger butter lumps.
Stir in the cranberries.
Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds to 1 minute.
3.
Turn the dough and any flour bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 a" 10 seconds.
Press the dough into a 9-inch cake pan.
Flip the dough out of the pan onto the counter or cutting board, and cut into 8 wedges.
4.
Place the wedges on the prepared baking sheet.
Bake until the scone tops a lightly golden brown, 12 a" 15 minutes, rotating the pan half way through baking.
Transfer to a wire rack, and let cool for at least 10 minutes.
Serve warm or at room temperature.
Adapted from The Americanas Test Kitchen Family Baking Book.