Happy Monday Everyone, today is the reveal day for the secret recipe club!
This month, my assigned blog is Jamie’s blog, Cooking with Moxie. She has so many great recipes, I really enjoyed browsing through them all and found several I wanted to try.
I went back and forth for a few days- I was torn between the Roasted Tomatoes and her Cranberry Orange Scones… In the end, my sweet tooth won the battle, but I do plan to try the roasted tomatoes soon. If you need inspiration and are looking to try some new recipes, be sure to visit her blog and check out what she has to offer. If you are feeling a little adventurous, make sure to test out the random recipe generator to choose your next recipe.
Back when I had an office job, I was a very frequent Starbucks customer. One of my favorite treats was their cranberry orange scones. Unfortunately Starbucks changed their pastry supplier and their new cranberry orange scones were never as good as the original so I stopped buying them…
I love the flavor combination of cranberries and oranges! These scones were not exactly like the original Starbucks ones, and I might have slightly over baked them, but they were still very, very tasty. And definitely do not skip the orange glaze!
I changed up the recipe a tiny bit and reduced the ingredients to make a slightly smaller batch, you can see the original recipe here.
- 2 3/4 cups All Purpose Flour
- 1/3 cup sugar (for a sweeter scone, increase sugar to 1/2 cup)
- 1 tablespoon Baking powder
- 3/4 teaspoon salt
- 1/2 cup cold butter cut into pieces
- 1.5 tsp grated orange zest
- 1 cup dried cranberries
- 2 large eggs
- 2/3 cup of cranberries
- 1/2 cup to 2/3 cup heavy cream (or milk)
- Optional: 1 egg beaten with 2 tbsp water or milk, for egg wash (I skipped this)
- 1/2 cup confectioners’ sugar, plus 2 tbsp
- 4 tsp freshly squeezed orange juice
- Preheat oven to 400. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder and orange zest.
- With a pastry blender, two knives or mixer, work butter into flour mixture until it resembles pea sized crumbles.
- Stir in Cranberries.
- In a separate mixing bowl, whisk together the eggs and cream /milk.
- Add the liquid ingredients to the dry ingredients and stir until combined.
- Use a biscuit cutter to make biscuit shaped scones or form the dough into 2 3/4 inch circles. (Use a wet knife to cut the circles into 6 wedges each.)
- Optional: brush the tops of the dough with the egg wash and sprinkle with sugar.
- Bake for 20-25 minutes, until tops are golden brown and the scones are firm to the touch.
- Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.
Scone baking tips:
Place the formed scones into the freezer for 30 minutes before baking. The freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
Scones are best made with as little handling as possible. Once you add the liquid to the scone’s dry ingredients, stir briefly- just till everything is moistened.
For a moister scone try decreasing the temp by 25 degrees and baking an extra 5 minutes.