Sunday, November 06, 2005
Sunday Brunch: Fresh Cranberry Orange Scones
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The tartness of fresh cranberries with the tart-sweetness of orange juice on a buttery background makes these really bright breakfast treats.
Well, that just sounds like a description that you'd find in a catalogue, doesn't it? Even better, it's true!
Drop scones are always fun to make because they're just so simple to miz and there is no shaping required. Put everything into a bowl, rub in butter and stir in a bit of liquid to bind it together. You can use any liquid, even water, though your results will probably be a bit more satisfying if you use milk, cream or a flavorful juice. Fresh orange juice certainly is flavorful, too, so it is a fantastic choice for scones. The acidity cuts the butteriness just enough to make these fairly addictive. I make them large, so they're more satisfying, and I am not tempted to eat more than one. Or two.
Fresh cranberries are in season and are just wonderful in these. Though they're called fresh cranberry scones, you can always use frozen cranberries instead. You may need to use a food processor instead of a knife to coarsely chop them, though, since you shouldn't defrost them before using. In all honesty, these will turn out very nearly as well with good quality purchased orange juice and the frozen cranberries. It's just a nice touch to use fresh if you can.
Fresh Cranberry Orange Scones
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1/4 cup butter, chilled, cut into small pieces
1/4 cup fresh cranberries, coarsely chopped
5-6 tbsp orange juice (fresh, if possible)
1 tsp orange zest (optional)
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1/4 cup butter, chilled, cut into small pieces
1/4 cup fresh cranberries, coarsely chopped
5-6 tbsp orange juice (fresh, if possible)
1 tsp orange zest (optional)
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but try not to have any pieces larger than an average pea.
Stir in cranberries. Add 5 tablespoons of orange juice (and zest, if using) and stir. If the mixture does not form a ball, add remaining tablespoon of juice. Divide dough in four pieces and place on baking sheet. Sprinkle with a bit of sugar, if desired.
Bake for 16-19 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.
Makes 4.
Nic, 6:55 AM
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8 Comments:
Nice recipe! Made these for breakfast this morning and even hubby with his sweet tooth found these just sweet enough. Definitely use the zest with these for the extra flavour. I used frozen cranberries and they cut very easily with a knife. Thanks for the recipe.
Terri, at 9:39 AM
Oh that's lovely ! The pic's beautiful... thanks for the recipe, I'll try soon. Nice blog by the way, it's my first visit here but not the last.
I can't resist cranberry orange anything... these look absolutely delicious Nic! By the way, I'm probably crazy, but I've always sliced cranberries individually with a paring knife when making cranberry bread (3-4 slices per berry - I must have learned that from my mom). Anyway, that works equally well for fresh or frozen.
My boyfriend is totally insane about cranberry breakfast pastries - these look so good. I will definitely have to make them for him soon!
So glad I took a stroll through your recent posts. One of the best things about this time of year is the abundance of beautiful cranberries.
Thanks for sharing the recipe.
Thanks for sharing the recipe.
These look great, do you think I could sub 1/2 whole wheat flour for 1/2 the AP flour?
Terri and Cathy - Ok, next time I'll be brave and cut the frozen ones with a knife! But I'm glad to hear you enjoyed these, Terri!
Cindy - Welcome and thanks!
Luisa - This is a good choise for cranberry lovers.
Ruth - Thank you for sharing it with me!
Randi - I'm sure that you could. It would make it a tad heavier, but there's a fair amount of butter to keep things nice and fluffy. If you can find whole wheat pastry flour, that would probably be the best bet.
Cindy - Welcome and thanks!
Luisa - This is a good choise for cranberry lovers.
Ruth - Thank you for sharing it with me!
Randi - I'm sure that you could. It would make it a tad heavier, but there's a fair amount of butter to keep things nice and fluffy. If you can find whole wheat pastry flour, that would probably be the best bet.
Nic,
these scones look absolutely gorgeous!I added it to my "to try" folder. Scones aren't known in Hungary, nor are cranberries.So fot us, this is going to be something exotic:)
Zsofi
these scones look absolutely gorgeous!I added it to my "to try" folder. Scones aren't known in Hungary, nor are cranberries.So fot us, this is going to be something exotic:)
Zsofi








