The British Biscuit: Orange Cranberry Scones Recipe

Gentle Readers, there is little The Practical Cook enjoys more with a cup of coffee than a nice scone. But I’m not a plain scone sort of person, I like things with chew. These Orange Cranberry Scones are the perfect blend of citrus pop and buttery goodness. Best of all, they’re a snap to make in the food processor.

Orange Cranberry Scones Cooling!

Orange Cranberry Scones Cooling!

Orange Cranberry Scones Recipe

Based on a recipe from The Quick Recipe, by the Cook’s Illustrated people.

2 cups all-purpose flour
1 Tablespoon baking powder
3 Tablespoons sugar
1/2 teaspoon salt
5 Tablespoons butter, chilled and cut into small cubes
1 to 1 1/2 teaspoons grated orange zest
3/4 cup dried cranberries
1 cup heavy cream (I use Mapleview Farms cream, a local dairy, see what you can find, fresh cream rocks)

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Mix the dry ingredients in the food processor. Lid on people.

Mix the dry ingredients in the food processor. Lid on people.

2. Place the flour, baking powder, sugar, and salt in the workbowl of a food processor fitted with a steel blade. Pulse 6 times to combine. (I won’t tell if you pulse a few more just for fun.)

Take the lid off the food processor to distribute the remaining ingredients evenly.

Take the lid off the food processor to distribute the remaining ingredients evenly.

3. Distribute the butter evenly over the dry ingredients, sprinkle the zest in, and then combine with a dozen 1-second pulses. Add the cranberries and pulse one more time. (Again, pulse a couple times if you need to for distribution purposes.)

4. Pour the cream evenly over the mixture, then pulse until moist pebbles start to form, eight to ten 1-second pulses.

Shape into an 8-inch circle and cut into 8 wedges.

Shape scone dough into an 8-inch circle and cut into 8 wedges.

5. Transfer dough and all bits to a clean work surface (I like my baking mat) and knead the dough by hand until it just comes together in a ball, about a half dozen kneads. Pat the dough into an 8-inch circle (think size of cake pan) and cut into 8 wedges. Put the wedges on the prepared baking sheet.

Scones make for a festive brunch!

Scones make for a festive brunch!

6. Bake until the tops are light brown, 12 to 15 minutes. Cool the scones on a wire rack for at least 10 minutes. Serve promptly!

**If you need to make in advance, cook till just done, then reheat in a warm oven.

I’m going to get the teapot now. In fact, I’m in London as you’re reading this, so that is probably a true statement. Are you a scone fan? Do you like them plain or with stuff in them? Post a comment below! I can hear you lurking . . .

Send your tea, umbrellas, and cures for jet lag to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today to stay current on all of The Practical Cook news!)

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Up next, Why Make Pizza at Home? Answered.

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4 Comments

Filed under Recipes

4 responses to “The British Biscuit: Orange Cranberry Scones Recipe

  1. Must.make.this!! We also use our food processor for biscuits, too. My 4 yr old calls it the “biscuit maker.”

  2. Carolyn

    The more stuff the better! I really need a food processor…

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