If scones aren’t the most elegant of pastries, I don’t know what is.
My ladyfriend, Olivia, made scones while we were on Thanksgiving break. To make me squirm, she told me that I could have one when I got back from break. After a long anticipated wait, I ate what was probably the best tasting scone I’ve ever had.
Her orange cranberry scones (something of her own concoction) were absolutely delicious. So I decided to follow her recipe and try my hand.
This one I followed exactly. I wanted to recreate that delicious, flakey, buttery, slightly tart deliciousness.
juice of (1) orange
zest of (2) oranges
(2/3) cup of white sugar
(1/4) cup of milk or cream
(1) cup frozen butter
(4) cups flour
(1/2) teaspoon baking soda
(2) tablespoons baking powder
(1/2-1) cup dried cranberries
Preheat oven to 400 degrees.
Zest both oranges in one bowl. Juice one orange in another.
Combine flour, baking soda and baking powder.
In separate bowl, mix sugar, eggs, zest, milk and 3/4 of orange juice together.
Cut butter into flour mixture.
**Note: you should end up with nickel-sized chunks of butter.
Use hands to combine wet mixture with flour mixture until you form a dough that lacks the powderiness of the flour.
Add cranberries, combine evenly.
Divide dough in half.
Take one-half and flatten to about an inch thick into circular shape on a baking sheet. Cut into six triangular pieces.
Shape pieces and rearrange onto baking sheet.
Bake for 7-11 minutes until golden brown.
In medium bowl, combine rest of orange juice with powdered sugar to create glaze.
Remove scones from oven and lightly glaze.
I told all five of my roommates that they could have a scone for breakfast the next morning (we had 12 scones total). I had one in the morning and when I got home around 4 p.m. there was not a single scone left.
These babies are a flakey and delicious labor of love, but if you can make them just right, they are one of the most elegant pastries on the planet.