To celebrate Max’s first day of school I let him decide what foods we would eat for each meal that day. His choices? Orange pie for breakfast, beef dip for lunch, and pizza for supper. I vetoed the orange pie. He changed it to an orange dessert. I suggested orange scones. He said yes. And in the end he was very happy with his modified choice.
I saved this recipe until now because it just tasted like the holidays to me. I know all my American readers may be rolling their eyes that I’m already talking about Thanksgiving. But, over here in Canada it’s only a week away. Which means, yes, we are thinking, planning and dreaming about holiday food already.
These Cranberry Orange scones would be the perfect thing to feed overnight guests, or to serve for a Thanksgiving brunch. You can make them ahead and freeze them before baking so that when crunch time comes you just have to pop them in the oven and mix up the glaze. This would free up your time to visit with guests or give you a head start on the Thanksgiving meal. Scones for breakfast plus extra time with friends? Yes, please!
- 4¼ cups all-purpose flour, divided
- ¼ cup sugar + more for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 tablespoon grated orange zest
- 1½ cups cold unsalted butter, diced
- 4 large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- egg wash (1 egg beaten with 2 tablespoons water)
- ½ cup + 2 tablespoons icing (confectioners) sugar
- 4 teaspoons freshly squeezed orange juice
- Place 4 cups flour, sugar, baking powder, salt and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer to low. Let it mix for several seconds to combine. Add the butter. Allow to mix on low until butter is the size of peas. Whisk together eggs and cream. Slowly pour the cream mixture into the flour mixture. Allow to mix just until combined. The dough will be lumpy. Toss the cranberries in the remaining ¼ cup flour. Add it to the dough and mix on low just until blended.
- Drop the dough onto a floured surface. Knead it into a ball. Roll out to ¾ inch thickness, moving the dough around occasionally so it doesn’t stick. Cut out 3 inch circles (or desired shape). Carefully move the scones to a baking pan lined with parchment paper. Gather any scraps of dough and repeat the steps above, to make more scones. (Once all the scones are on the baking pan, this would be the time to freeze them, if you like.)
- Brush the scones with egg wash and sprinkle with sugar. Bake at 400ºF for 20-25 minutes, until the tops are golden brown and the scones are firm to the touch. Allow to cool for 15 minutes. Whisk together the glaze ingredients and drizzle over the scones.
Adapted from Ina Garten.