Sunday, May 30, 2010

Orange-Cranberry Scones

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Can I introduce you to one of my absolute favorite desserts, hands down?

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And this is one of the best recipes that I've tried so far.  Light and flaky scones with just the right amount of sweetness provided by both the craisins, raisins and light lemony glaze.  What could be more perfect?

Orange-Cranberry Scones
Recipe adapted from Food and Wine Magazine

1 1/2 cups all purpose flour
3/4 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons turbinado sugar
6 tablespoons unsalted butter, cut into small cubes and chilled (see Notes)
1/4 cup dried cranberries
1/4 cup golden raisins
2 teaspoons orange zest
1/2 cup buttermilk, plus more for brushing over scones  (see Notes)
2 cups confectioners sugar
1 lemon, juiced

Preheat oven to 425 degrees.

Into a food processor, add the flour, baking powder, salt and turbinado sugar.  Pulse to combine.  Cut chilled butter into 1" cubes and add to ingredients already in food processor.  Pulse until the mix becomes a coarse meal.

Transfer mix from food processor to a large mixing bowl.  Add cranberries, raisins and orange zest.  Stir in 1/2 cup of buttermilk until a stiff dough forms.  Remove dough from bowl and gently knead until it just comes together.

Transfer dough to a parchment lined baking sheet.  Pat the dough into a 3/4 inch thick circle, and cut into 8 wedges.  Brush wedges with extra buttermilk.  Bake scones 17 minutes, until lightly browned.  Let scones cool.

Mix 2 cups of confectioners sugar with lemon juice until desired consistency is reached.  Sometimes I add more sugar..... depends on how juicy the lemon is.  It's up to you.  Drizzle glaze over scones.  Eat!

To make buttermilk at home just measure out 1 cup of whole milk and top off with 1 tablespoon of white vinegar.  It only takes a minute for the buttermilk to form, so I usually start with this step.  Make sure to either remeasure or add the proper amount when the time comes to add the buttermilk.

I think it's really important to be quick with this whole process once you add the butter.  The less time your dough spends between the food processor and the oven, and the less you work it with your hands, the flakier the scones will be.  At least that's my experience.

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