Lemon Cranberry Scones

After having weeks of really hot humid (41 C) weather the temperature plummeted to a wonderfully cool (and rainy) 15 C, perfect weather to get back into the kitchen and do some baking!

I know I wanted to make something but didn’t know what? Mom put in a request for scones.  It did not matter what flavour, just wanted scones.  I searched to see that I had and I had all the ingredients for these wonderful Ina Garten Cranberry Orange Scones, I did not have oranges so I substituted lemon.

Cranberry Lemon Scones

(adapted from Ina Graten Cranberry Orange Scones)

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 1 tablespoon grated lemon zest
• 3/4 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
• 1/2 cup confectioners’ sugar, plus 2 tablespoons
• 4 teaspoons freshly squeezed lemon juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.

Add the cold butter (at this point I knew they were going to be really good.  I mean how could anything with 3/4 pound of butter not be good?)

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 dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

You really can’t go wrong with an Ina Garten recipe.  These scones were moist, flavourful and the perfect texture. Adding the lemon glaze gave it just the right amount of lemony tartness.  The lemon was an excellent substitution.  Definitely will be making another batch of these in the near future

Blueberry Scones

Ever since I made the raisin scones Mike has been after me to make some with blueberries.  I was compterless for the last couple days and bored to tears, what better time to bake!

I made the same recipe as the raisin scones (see below) and just replaces blueberries for the raisins.  Everyone loved them, I however thought they were a bit bland.  Next time I was add some lemon zest to bring out the blueberry a bit.   Definitely something I will be making in the future.

Raisin Scones

After my first attempt at scones was so successful Mom requested some more.  I did remake the Orange Cranberry ones that she liked so much, but I also decided to try something new.   I found this recipe for a Raisin Scone.

The Barefoot Contessa Cookbook

Barefoot Contessa, Episode: Big Breakfast, from Food Network

Ingredients

nocoupons

• 4 cups plus 1 tablespoon flour
• 2 tablespoons sugar, plus extra for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 3/4 pound cold unsalted butter, diced
• 4 eggs, lightly beaten
• 1 cup cold heavy cream
• 3/4 cup raisins
• 1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.

Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

They were amazing!! but how could they not be, 3/4 of a pound of butter?!?  I have always been a fan of Ina and this is the first time I have tried one of her recipes.  Still have not delivered the goods, hope mom likes them as much as we did.

Cranberry Orange Scones

As the rainy, cold and miserable day continued I thought I would whip up something else.  Mom picked out a recipe she thought she would enjoy, Cranberry Orange Scones from Taste of Home’s Complete guide to Baking.

Ingredients

2 cups all-purpose flour

10 tsp sugar, divided

1 Tbsp grated orange peel

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup cold butter

1 cup dried cranberries

1/4 cup orange juice (I juiced the orange I had for zesting)

1/4 cup half and half

1 egg

1 Tbsp milk

Directions

1.  In a medium bowl, combine flour, 7 tsp sugar, orange peel, baking powder, salt and baking soda.  Cut in butter until mixture is crumbly.  In a small bowl, combine cranberries, orange juice, cream and egg. Stir into crumb mixture until soft dough forms.

2. Turn into a floured surface; kneed gently 6-8 times.  Pat into an 8 inch circle.  Cut into 10 wedges.  Separate wedges and place 1 inch apart on an ungreased baking sheet.  Brush with milk; sprinkle with remaining sugar.

Bake at 400 for 12-15 minutes or until lightly browned.  Removed to a wire rack.