12 February 2008

Craving Some Sweet..Not Savoury Scones

What is it about food cravings these days. I woke up this morning and just had to have some scones for breakfast. Not the savory kind I love so much, but, with plump, juicy raisins and a little orange zest. This recipe is from the Barefoot Contessa herself . They are moist scones that have a sweet orange glaze drizzled over the top. Eat some now and freeze some for later because the recipe makes 14 to 16 scones.

Reality check...in browsing through my fridge I only had 2 eggs left, so, even though I would have loved to have many more of these flaky scones to freeze I was forced to cut the recipe in half...so sad. I excluded the glaze as well this time round because the sweetness just wasn't part of the craving.. although I know it takes the scones up a notch. I wanted a lovely toasted scone slathered in butter...very comforting :D It also means that I need to walk over to the grocery store for some eggs and milk....

My boss is gone for the next few weeks, so, for the most part, the office is closed. I need to show my face a few days a week to catch up on things, make appointments and confirm patients, etc. Just because the boss is gone and we have no patients does not mean there is not plenty to do!!!

I would have loved to whisk myself off to a warm Caribbean climate...but you know how it goes. That does leave me plenty of time to linger over breakfast, however, and get caught up on some of those recipes I have been meaning to try for the last while...catch up on some blogging, reading, walking and my nemesis..... housecleaning....maybe I should be snorkelling somewhere after all......or lying on the beach with a great book.....

**Cranberry Orange Scones**

(in this case raisin)

4 cups all-purpose flour, plus
1/4 cup all-purpose flour
1/4 cup sugar, plus
additional sugar, for sprinkling
2 T baking powder
2 tsp kosher salt (kosher salt is a must, less salty: if not available 1/2 amount)
1 T grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries (in this case raisins; although I did have dried cranberries)

Egg Wash

1 egg, beaten with
2 tablespoons water or milk

Glaze

1/2 cup icing sugar, plus
2 T icing sugar
4 tsp freshly squeezed orange juice

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Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. (I still used the Food Network trick of grating the very cold butter). Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries (in this case raisins) and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be 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.

Makes 14 - 16 scones
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13 comments:

  1. I made scones this past weekend, too - white chocolate with dried sour cherries. I just ate the last one (I'd frozen the extras) and it sure hit the spot.

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  2. I made scones this past weekend, too - white chocolate with dried sour cherries. I just ate the last one (I'd frozen the extras) and it sure hit the spot.

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  3. Oooooh Val what beautiful scones!! I could eat these any day for breakfast, lunch, and infect anytime lol

    I like to watch the Barefoot Contessa on T.V. but haven't seen "these" scones before! Many thanks for sharing this recipe and I really like the idea of using raisins - yum!! :D

    Rosie x

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  4. I'm a big fan of quick breads and always keep my eye out for new ideas. I'd love to try this recipe with the dried cranberries. I just happen to have some on hand presently. Thanks for sharing this!

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  5. I love the orange/cranberry combo. I've done a quick bread and cookies, but not scones with them!

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  6. Val, they look marvelous and easy to do.

    Contessa does it again!

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  7. I love making scones! That Ina, she never disappoints. Your scones look fantastic!

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  8. Congratulations, Val, you have a second nomination. I did not know about that but in any case you do deserve a second.
    I shall read your post tomorrow morning. Good night.

    Check this out.
    http://kopiaste.blogspot.com/2008/02/its-good-to-have-friends.html

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  9. I can just imagine the smell of the orange scones baking...mmm... Those scones look nice an light and flaky.

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  10. I love scones but tend to stick to the ones I know. Perhaps it's time to break out! These look worth it

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  11. These scones really looks lovely Vall I love scones, my mother ever to the birthday and other times. I will try this recipe.xxxGloria

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  12. It's amazing how many treats and sweets you Americans/Canadians and British have!!!
    When I wake up in the morning I can only make some coffee and eat some biscuits I bought in the supermarket... No mood for cooking at all! How different we are, and yet, how similar (don't pretend to get philosophic here). The maximum I would do is go and buy some recently done churros or croissants.

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  13. Mmmm scones. I've been craving scones for weeks now. With some Devonshire cream would be even better!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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