Cranberry Blood Orange Scones
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Rubber Spatula
- Large Mixing Bowl
- Small Bowl
- Mesh Strainer
- Baking Sheet
- Parchment Paper
- 1 cup dried cranberries
- ¼ orange juice, for soaking
- Zest of one orange (optional)
- 1 ½ sticks unsalted butter, cold cut into cubes
- 2 cups all-purpose flour + 2 tablespoons for dusting
- 2 teaspoons baking powder
- 2 teaspoons sugar, plus 1 teaspoon for sprinkling (optional)
- Pinch of kosher salt
- 2 eggs
- 4 tablespoons low-fat milk, plus 2 tablespoons for brushing
Add cranberries to a bowl and pour over just enough juice to cover. (This will help to hydrate the cranberries).
Using a mesh strainer over a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add orange zest and mix.
Add in your cold cubed butter. Using your thumbs and forefingers, break up the butter and rub it into the flour mixture until you get little cornflake-sized pieces. (It should look a little scruffy).
Add eggs and milk
Make a well in the middle of the dough, add the eggs and milk, and combine with a rubber spatula.
Drain and mix fruit
Drain your soaked fruit and mix in till just combined. (Don’t work the dough too much as it will get tough).
Cover the mixing bowl with plastic wrap and refrigerate for 15 minutes.
While the dough is resting, preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll the dough as best you can into a rectangle about ½ - ¾ inch thick.
Using a sharp knife, cut the dough into squares and then into triangles. (You can also use a cookie cutter or a glass to cut the dough into rounds. Re-roll any excess until you use up the dough. (At this point, you can freeze them in airtight containers. When ready, cook from frozen following step 10 at 350 degrees for 20-25 min).
Brush and sprinkle sugar
Place the scones on the baking sheet and brush the top of each scone with some milk and a light sprinkle of sugar.
Bake and enjoy
Bake for 12 to 15 minutes, or until golden. Place on a cooling rack and enjoy with some jam or marmalade