February 13, 2008

Sarah: 2008 Cooking Adventure, Week 7

The snow just won't quit, dudes. Today was a bit rough and with the snow on top of that, I needed some comfort food. Thank goodness for Jeremy, who suggested that I try this recipe.

My house smells like cranberries and oranges right now. I want to make a blanket cocoon and never leave. I think I'm actually excited to wake up tomorrow morning, so that I can have a scone for breakfast.

Honey, we're having twins!

That's just one egg. Yes, I'm a nerd.

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 orange 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 orange juice

Preheat the oven to 400 degrees F.
Sift together 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix with a hand mixer 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 (I just use a round glass, because that's what I own) 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.

Posted by sarah at February 13, 2008 11:15 PM

Those look SO. GOOD.

Posted by: lisa on February 14, 2008 07:53 AM

Lisa. They are awesome. And if I, queen of the hockey puck biscuits, can make them, anyone can. But I have a ton, so you should first eat mine, then make your own. So I'll see you soon?

Posted by: sarah on February 14, 2008 09:18 AM

Oh they look awesome. I'm really proud of you Sarah. Seriously. You are turning into quite the little Julia Child. I love it!!

Posted by: Jeremy on February 14, 2008 10:09 AM

I may take you up on that, Sarah. Diet be damned!

Posted by: lisa on February 14, 2008 11:06 AM

oh my gosh. it's nearly midnight and you've made me hungry. those scones look delcious. plus, you've used my favorite combo. i always get the orange cranberry muffin at starbucks, and these look like they'd blow my muffins out of the water.


Posted by: nicole on February 19, 2008 09:37 PM
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