I found this recipe for Cranberry Orange Scones on the Biltmore Estate website when I wanted to have a link to its website for my post on our recent visit at the estate to see it decorated for Christmas. (I got so many pictures.) I love the idea of cranberries and orange/peel together and printed it off so I could try them.
My first attempt wasn't perfect because I cooked them too long. I did misread the directions (the print was so small is my excuse) but even then it was too long. I knew I would be making them again and the chance came just a few days later.
A week ago at Sunday school, Mike, one of our members wanted to know if I had brought anything to eat. I'm not really sure why he thought I would have. My husband was teaching the class that morning. That's the only reason I could come up with.
Well, this past Sunday, our class didn't meet because we were the hospitality team for two of the worship services. Mike was going to help out so I knew he would be there. I would have preferred to have made them Sunday morning but I knew I would be washing my hair so I made them Saturday night instead.
The first time I made them I cut them as wedges but I wanted to have more than 8 scones. The directions for the scones said to cut them as wedges or into rounds with a 2-1/2 - inch biscuit cutter. I followed the directions the first time and rolled the dough out into a 10 - inch circle, but Saturday night I only rolled them out into an 8 - inch circle.
I make biscuits often and they bake in 15 minutes at 450 degrees F. They are fatter than the scones so I was surprised when the recipe said to bake them for 12 minutes at 450 degrees F and then turn the oven temperature down to 400 degrees F and bake 5 more minutes or until golden brown. The first ones were overbaked that I made; the ones Saturday night were just right. I took them out of the oven after 12 minutes and they were perfect.
After Mike ate one at church Sunday morning, he came over and told my husband that he didn't see any need for the class members to eat doughnuts on Sunday when I could just bake something and bring it in. (My husband's response? "Don't encourage her".)
These scones are absolutely wonderful! And really easy, too. I know I will be making them often - maybe as often as I make my biscuits.
CRANBERRY ORANGE SCONES
1-1/2 cups flour
1/4 cup sugar
1 tablespoon orange zest (I used orange peel)
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter - lightly softened
2/3 cup dried cranberries (I did chop mine)
1 egg
1/4 cup orange juice - approximate
1 teaspoon vanilla
Sugar for sprinkling
Preheat oven to 450 degrees F.
Combine the flour, sugar, orange zest, baking powder, baking soda, and salt in a bowl with a whisk.
Cut in the butter until mixture resembles coarse crumbs.
(I used my fingers.)
(Cut butter in slices to make this easier.)
Stir in cranberries.
Beat the egg in a 1 cup measure.
Add enough orange juice to measure 1/2 cup.
Add the vanilla.
Stir the liquid into the flour mixture
just until moistened.
Place the dough on a floured surface.
(Sprinkle a little flour on top before you start.)
Knead 8 to 10 times.
Shape into a 10 - inch circle. (An 8 - inch circle will make a little fatter scone but not too fat.)
Cut into wedges...
or into rounds using a biscuit cutter.
(If you do the rounds, you will need to gently knead the scraps
until you have used all of the dough.)
Place on a greased baking sheet. (I used my non-stick cookie sheet with good results the second time.)
Sprinkle with additional sugar. (I forgot to do this the second time - they were fine.)
Bake for 12 minutes. Remove if golden brown. If not, reduce temperature to 400 degrees F. and bake 5 more minutes or until golden brown. (Mine were done in the 12 minutes so I removed them from the oven.)
When I made these the first time, I also made some Cranberry Honey Butter to spread on them. There are no words to describe how delicious this "butter spread" is and just perfect with these Cranberry Orange Scones. I will be sharing that recipe tomorrow but here is a sneak peak.
Hope you will check back tomorrow for this scrumptious spread.
My first attempt wasn't perfect because I cooked them too long. I did misread the directions (the print was so small is my excuse) but even then it was too long. I knew I would be making them again and the chance came just a few days later.
A week ago at Sunday school, Mike, one of our members wanted to know if I had brought anything to eat. I'm not really sure why he thought I would have. My husband was teaching the class that morning. That's the only reason I could come up with.
Well, this past Sunday, our class didn't meet because we were the hospitality team for two of the worship services. Mike was going to help out so I knew he would be there. I would have preferred to have made them Sunday morning but I knew I would be washing my hair so I made them Saturday night instead.
The first time I made them I cut them as wedges but I wanted to have more than 8 scones. The directions for the scones said to cut them as wedges or into rounds with a 2-1/2 - inch biscuit cutter. I followed the directions the first time and rolled the dough out into a 10 - inch circle, but Saturday night I only rolled them out into an 8 - inch circle.
I make biscuits often and they bake in 15 minutes at 450 degrees F. They are fatter than the scones so I was surprised when the recipe said to bake them for 12 minutes at 450 degrees F and then turn the oven temperature down to 400 degrees F and bake 5 more minutes or until golden brown. The first ones were overbaked that I made; the ones Saturday night were just right. I took them out of the oven after 12 minutes and they were perfect.
After Mike ate one at church Sunday morning, he came over and told my husband that he didn't see any need for the class members to eat doughnuts on Sunday when I could just bake something and bring it in. (My husband's response? "Don't encourage her".)
These scones are absolutely wonderful! And really easy, too. I know I will be making them often - maybe as often as I make my biscuits.
CRANBERRY ORANGE SCONES
1-1/2 cups flour
1/4 cup sugar
1 tablespoon orange zest (I used orange peel)
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter - lightly softened
2/3 cup dried cranberries (I did chop mine)
1 egg
1/4 cup orange juice - approximate
1 teaspoon vanilla
Sugar for sprinkling
Preheat oven to 450 degrees F.
When I made these the first time, I also made some Cranberry Honey Butter to spread on them. There are no words to describe how delicious this "butter spread" is and just perfect with these Cranberry Orange Scones. I will be sharing that recipe tomorrow but here is a sneak peak.
Hope you will check back tomorrow for this scrumptious spread.
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