Cranberry Orange Scones

I bought my first cranberries a few weeks ago. I posted about the cranberry bread that I made a few posts ago. All the cranberries didn’t get used in the bread so the rest of them were sitting in the refrigerator wanting to be baked into something. I knew that I wanted to make scones with them, I actually have been anxious to try cranberries in scones.

I found a cranberry orange scone recipe on the food network site and I knew that I had to make them. I love the combination of orange and cranberry, they seem to make the perfect pair. The recipe was one of Ina Garten, I love watching her television show, but I don’t think I have ever baked any of her recipes.

I did make a few changes to the recipe, like using fresh cranberries instead of the dried one listed on the recipe,  some extra sugar, and a couple of other little changes. My family loved them; I was told that they were the best scones I have made so far. I am not sure if it was the recipe or that they liked the cranberries that much.

These would be great to serve on Christmas morning.

Cranberry Orange Scones (Source: adapted from foodnetwork.com)
Ingredients:
4 cups flour
1/2 cup sugar
2 tablespoons baking powder
2 teaspoons salt
1 tablespoon grated orange zest
3/4 cup cold butter, cut into pieces
4 large eggs, lightly beaten
1 cup cold heavy cream
1 1/4 cups fresh cranberries, chopped
Icing-
1 cup confectioners; sugar
6 to 8 teaspoons freshly orange juice (enough for the right consistency)
Directions:
1. Preheat the oven to 400 degrees F.
2. In a large bowl mix flour, sugar, baking powder, salt, and orange zest. Add the cold butter and cut in with a pastry cutter. Combine the eggs and heavy cream add to the flour mixture along with the cranberries, mix until well blended.
3. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and pat the dough 3/4-inch thick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan that has been lightly greased. Collect the scraps neatly, pat them out, and cut more circles.
4. Bake in the preheated oven for 18-20 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 completely and the whisk together the confectioners’ sugar and orange juice and drizzle over scones.