Ingredients
2½ c. flour
¼ c. sugar
1 tbsp. baking powder
Dash of salt
½ c. cold unsalted butter
⅔ c. dried sweetened cranberries
½ c. pomegranate seeds
2 eggs, lightly beaten
½ c. cream or half-and-half
1 tsp. orange extract
Zest of 1 large orange
1-2 tbsp. cream, for brushing scones
2-3 tbsp. coarse sugar, for sprinkling
Juice of 1 large orange
1 - 1½ c. powdered sugar
Instructions
In a large bowl, combine flour, sugar, baking powder, and
salt.
Using a grater, grate the cold butter into the flour
mixture. Fold butter into flour mixture until blended.
Add the cranberries and pomegranate seeds, stirring to
combine. (Mixing them into the dry scone ingredients will ensure they are
evenly distributed, and will avoid over-kneading once we add the wet
ingredients.)
In a small bowl, mix together eggs, cream, orange extract,
and orange zest.
Make a well in the center of the flour mixture, and pour the
egg mixture into the well. Mix altogether until just combined.
Turn dough out onto a lightly floured surface, and knead
dough 10-12 times. Gently form it into a large ball. Place the dough onto a
well-greased baking sheet and flatten into a circle about 10-inches in
diameter, and about ¾-inch thick.
Brush the dough lightly with cream and sprinkle evenly with
coarse sugar. Using a long knife, cut into 8 wedges. Carefully separate wedges
on baking sheet, pulling them just slightly apart.
Bake at 400°F for 16-20 minutes, or until edges are golden
brown. Remove from heat, and allow to cool on the pan while preparing glaze.
In a small bowl, whisk together orange juice and powdered
sugar. Drizzle over warm scones, and serve!
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