Specks of orange zest and cranberries What do I like about these scones? They are buttery, crumbly, moist and my kitchen smells like Christmas as they bake. The addition of orange zest + cranberries = smell of Christmas time. This is a one bowl recipe and mixing was done using hands, therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well. As the ingredients are simple, using good, quality butter and cream is vital. Good quality ingredients will result in a good bake and delicious scones. Orange, Cranberry Cream Scones [Print Recipe] Adapted from American Test Kitchen Cookbook (makes 9 pieces of 4 inches round pieces) Ingredients: 280g/(2 cups) all purpose flour 15g/(1 Tbsp) baking powder 40g/(3 Tbsp) sugar 3g/(1/2 tsp) salt 80g/(1/2 cup) dried cranberries, diced zest of 1 orange 70g/(5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat) 200 - 220 ml/(1 cup) cold heavy/whipping cream (35% - 38% butter fat) Steps to scones: In a large bowl, measure the flour, baking powder, sugar, orange zest and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients. Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (between thumb, index and middle finger) as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs. You can use 2 butter knives to carry out this step instead of using your fingers. Mix in the diced cranberries. Stir in the cold cream with a spatula or fork until the dough comes together. Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough. Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc. Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper. Press the remaining scraps together and cut more pieces until the dough is used up. OR you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter. At this stage, the scones can be frozen and stored in an air tight container for up to a week. Just bake them frozen but you need to add 3 - 5 minutes of extra bake time if doing so. Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown. Note: To get the scones to rise high and mighty, flour the cutter well and with a swift downward motion press the cutter into the dough. Do not twist the cutter as you push it into the dough as this will hamper the rise of the scones. Share the recipe: Facebook: https://www.facebook.com/incookiehaven?fref=nf or Instagram: incookiehaven
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Saskatoon season around Lillooet is always highly anticipated. Saskatoons grow wild around the area and are always a welcome addition to baking. The berries are similar to blueberries but are smaller, have more teeny seeds, and have a different flavor (maybe sweeter? It's hard to describe!). If you don't have access to saskatoons you could sub in blueberries, no problem. This is our basic, go-to scone recipe and can easily be used for tons of different flavor combos. I get 12 fairly good sized scones out of it but it can be halved to just get 6, if you prefer. Scones freeze well though so I say make the full batch! Saskatoon Scones Ingredients 4 cups flour 2/3 cup brown sugar 3 Tbsp baking powder 2 tsp baking soda 1 cup butter, cold 1 1/2 cups saskatoons 1 cup sour cream 1 cup buttermilk Directions Whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter using 2 knives (or a pastry blender or pulse in a food processor) until mixture resembles coarse crumbs. Stir in the saskatoons. Mix together the sour cream and buttermilk. Stir into the dry ingredients until dough comes together. Place on lightly floured work surface and knead once or twice. You don't want to over work the dough, just have it come together. Roll into a rectangle about 1 inch thick. Cut into 12 triangles. You can also use a biscuit cutter if you want them a different shape. Just make sure they are about 1 inch thick. At this point you can cover them and place in fridge overnight, to be baked in the morning OR you can continue on to baking them. Preheat oven to 400. Line a cookie sheet with parchment paper and place scone wedges on the sheet about 2 inches apart. Bake at 400 for approx 20 minutes - tops will be lightly golden and appear dry. Remove from heat and serve warm or let cool to room temp. Scones freeze very well. Just pop in the microwave for a few seconds to thaw and reheat. They are best eaten the day they are made but for a day or two they will still be good. I recommend reheating in the microwave for a few seconds to freshen. Our saskatoon scones make a great on-the-go breakfast. They are sweet but not too sweet and travel well in a lunch bag.
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I am a huge fan of the blueberry scones at Panera Bread. I could seriously eat a whole box by myself! I have been on the lookout for a copycat recipe but I couldn't find one. I stumbled across this blueberry scone recipe from Tyler Florence that looked similar so I had to give it
Are you tired of berry recipes yet? I hope not because I’ve got at least a couple more coming this summer……starting with Blueberry Doughnuts.Oh, yes. We’re talking crispy-edged, fluffy-…