Cranberry Orange Scones

Nothing else says lazy weekend morning  like big fluffy yummy scones! I rarely get weekends off, so it’s a nice treat when I get to make these.

The first rule for making fluffy, flaky scones is to use cold butter.

Blending the dry ingredients with cold butter in the food processor makes the mixture mealy. This is the key because when the scone then goes into the oven those tiny balls of butter will release and create nice pockets of air.

Whenever you use dried fruit in a baked good be sure to soak the fruit to plump it up. I soaked my dried cranberries in hot water and a few drops of orange oil for about five minutes. Drain the fruit completely once it has plumped. I used Boyajian Pure Orange Oil, it is not an extract, it adds an intense flavor explosion that you will not get by using an extract. If you can find Orange oil in your grocery, pick it up, it is worth the money!

Mix the wet ingredients in by hand, just until combined.

Toss the sticky dough onto a floured work surface and knead a few times.

At this point you can choose to shape your scone into a large circle and cut into wedges or use a biscuit cutter and make round scones. I prefer round scones!

My scones were on the thin side, but you can easily make them thicker by not stretching the dough as much.

For thicker scones just add a little more baking time.

This recipe can make 24 thinner round scones, 12 thicker round scones, or 8 wedges.

I tagged these both 15% and 85% because if you eat just two thinner scones you can stay within the 85%. But if like me you want to eat 4, then you move into the 15%. It’s all about moderation.

Adapted from Currant Scone recipe by Nancy Marr, Central Market Cooking School Instructor

2 1/4 cup all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon of salt 1 stick cold butter, diced

1/2 cup milk

1 teaspoon pure orange oil, or zest of one orange

1/2 cup dried cranberries, plumped*

1. Preheat oven to 450 degrees. Line two cookie sheets with parchment paper.
2. Combine flour, sugar, baking powder, cream of tartar and salt in food processor and pulse to combine.
3.  Add butter and pulse till mixture is mealy but still dry and powdery. Transfer the mixture to medium mixing bowl.
4. Whisk the eggs, milk and orange oil together. Use a fork to toss egg mixture into the dry ingredients, tossing until all of the flour is evenly moistened.
5. Toss dough onto a lightly floured surface and gently knead dough 3 or 4 times, or until smooth. Pat the dough into a till it is evenly thick. Using a biscuit cutter or round cookie cutter, cut out dough. Place cut scones onto prepared cookie sheet 2 inches apart.
6. Place cookie sheets one at a time into preheated oven. Bake for 12-15 minutes, depending on thickness. Remove from oven when scones are golden and firm to touch.

* To plump dried cranberries: place cranberries in a bowl, cover cranberries with hot water, cover bowl with a towel or lid to trap the steam. Soak cranberries for at least 10 minutes, then drain completely.