Citrus Scones
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
15
- Ingredients
- 4 ¼ cups unbleached all-purpose flour (divided)
- ¼ cup granulated sugar (plus extra for sprinkling)
- 2 tsps Orange zest
- 2 tsps salt
- 2 Tbsps Baking powder
- 1 ½ cups unsalted butter (cold and cubed)
- 4 fresh, extra-large eggs (lightly beaten)
- 1 cup heavy cream (chilled)
- 1 cup dried Cranberry
- 1 fresh egg (beaten with 2 tablespoons water; for egg wash)
- Citrus Glaze
- ½ cup powdered sugar (sifted)
- 1 Tbsp fresh squeezed Orange juice
- 1 tsp Orange zest
Preparation steps
1.
Preheat oven to 400º F. Line a baking sheet with parchment paper.
2.
In the bowl of an electric mixer, using the paddle attachment, mix 4 cups flour, granulated sugar, orange zest, salt, and baking powder together. Reduce mixer speed to low. add the cold butter and mix until the butter is crumbly.
3.
In a separate bowl, combine the eggs and heavy cream. With the mixer on low speed, gradually add the egg mixture to the flour and butter mixture, mixing until just blended. Toss the cranberries in the remaining 1/4 cup flour and add to the dough mixture. Mix at low speed until blended.
4.
Place the dough on a well-floured work surface or board and knead it into a ball. Flour your rolling pin and your hands and roll out the dough to a thickness of just under 1-inch. You will see small bits of butter in the dough. Flour a 3-inch round cutter and cut out circles of dough. Place the cut dough on the prepared baking sheet. Use the scraps to roll out and cut more circles.
5.
Brush the tops of the scones with the egg wash. Sprinkle with granulated sugar and bake for 20 to 25 minutes, or until the tops are golden brown. The scones should be firm to the touch. Cool on wire racks for 15 minutes.
6.
Whisk together confectioners' sugar. orange juice and orange zest. Place wire rack with scones over baking sheet; drizzle glaze over scones. Serve.
