One of my favorite shows on the Food Network is the Barefoot Contessa by Ina Garten. I just love her recipes and have always had success when I give them a try. I’ve had my eye on her recipe for Orange Cranberry Scones for quite some time now and finally got around to making them this weekend.
I was up unusually early on Saturday morning because of Pi, our new puppy, and so I decided to break away from our typical bacon and eggs breakfast and bake these scones instead. Only, I have a big box of clementines sitting on my counter and used them in place of the oranges.
They were delicious! I halved the recipe since there are only two of us but I wish I hadn’t. There were barely any left to eat Sunday morning.
Clementine Cranberry Scones
- 4 cups all-purpose flour
- ¼ cup granulated sugar , plus more for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons coarse salt
- 1 tablespoon grated orange zest
- 1 cup cold unsalted butter , cubed
- 4 large eggs , lightly beaten
- 1 cup heavy cream
- 1 cup dried cranberries
- Egg wash
- ½ cup powdered sugar
- 4 teaspoons freshly squeeze orange juice
- In a large bowl of an electric mixer fitted with a paddle attachment mix the flour, sugar, baking powder, zest and salt. Add the butter and mix until butter becomes the size of peas. Combine eggs and heavy cream and slowly add to the flour and butter while mixing on low speed. Mix until just combines. Add cranberries.
- Dump the dough onto a well floured surface and form into a ball. Flour a rolling pin a roll to ¾ inch thick (since I halved the recipe I just floured my hands and shaped the dough to the thickness I wanted). Cut scones as desired and place on a baking sheet lined with parchment paper. Brush the scones with egg wash (beaten eggs plus water or milk) and sprinkle with sugar.
- Bake 20 to 25 minutes at 400°F. Allow scones to cool completely on a wire rack. Combine powdered sugar and orange juice to make a glaze and drizzle over the scones.