Sunday, November 7, 2010

Scones with Lisa T.


A couple of weeks ago my friend Lisa (maker of the most delicious scones) graciously invited me to come over and see how she made them. I had been the happy consumer of her scones on a few occasions and jumped at the opportunity. (To be honest, I was just plain excited - she really makes incredible scones. And I like scones.) Lisa modestly claims that she has no special ability and just follows an Ina Garten recipe. I think she has a magic touch and hope that she shared not only the recipe but that magic with me. At any rate it was fun, as easy as she promised and best of all we got to eat scones at the end! With tea.*


Cranberry Orange Scones

4 cups flour
1/4 cup sugar
2 Tbsp baking powder
2 tsp kosher salt
1 Tbsp grated orange zest
3/4 lb cold unsalted butter, diced
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 Tbsp milk (for egg wash)
1/2 cup icing sugar
4 tsp freshly squeezed orange juice

Preheat the oven to 400 F.

In the bowl of a mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, salt and orange zest. Add the cold butter and mix at lowest speed until butter is the size of peas. Combine the eggs and cream and with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Combine the dried cranberries and 1/4 cup flour, then add to the dough and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Roll the dough 3/4" thick. You should see small bits of butter in the dough. Flour a plain round cutter and cut circles of dough. Place the scones on a baking sheet lined with parchment paper.

Brush the tops of the scones with the egg wash, sprinkle with sugar and bake for 20-25 minutes, until the tops are browned and the insides fully baked. allow the scones to cool for 15 minutes. Whisk together the orange juice and icing sugar (adding up to 2 Tbsp more sugar if needed to make a good consistency) and drizzle over the scones.



All that's left to do is give a bunch away because otherwise some people may eat more than they aught.

Thanks soooo much Lisa!

* herbal of course! in good LDS tradition. ha!

3 comments:

eden lang said...

Yes, these are SOOOO good. Thanks Lisa!

Anonymous said...

These look delicious. Scones are divine right out of the oven. Bake only the ones you need and flash freeze the remaining rounds. Then store in the freezer for another day's treat. They bake up straight from the freezer but will take a few extra minutes in the oven.

muggins

Nancy said...

these look so good, can't wait to try them after the delicious B&B baking in Provincetown