Recipe by cookiedog
Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.
Top Review by AQueen
I decided to give these scones a try, even though I already have a good recipe. I find so many of Ina Garten's recipes easy to follow and reliable. I now have another good recipe for scones. I didn't have 1/2 and 1/2 so I used whole milk. I doubled plus a little the zest in the batter. The batter in the mixer is a little loose but after the addition of generous bench flour while kneading it was fine. I took the finished batter, divided in half and rolled out two 3/4 inch thick disks. I put them on the parchment paper whole as they were easier to move, then cut them into eight equal triangles and left them in there disc shape to bake ( how I was originally taught to make scones and easier). We couldn't quit eating them even before I glazed them. A great, easy, moist, flavorful scone recipe.
- 946.36 ml all-purpose flour, plus
- 59.14 ml all-purpose flour
- 59.14 ml sugar, plus
- additional sugar, for sprinkling
- 29.58 ml baking powder
- 9.85 ml kosher salt
- 14.79 ml grated orange zest
- 340.19 g cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 236.59 ml cold heavy cream
- 236.59 ml dried cranberries
- 1 egg, beaten with
- 29.58 ml water or 29.58 ml milk
- 118.29 ml confectioners' sugar, plus
- 29.58 ml confectioners' sugar
- 19.71 ml freshly squeezed orange juice
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy 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 of flour, 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. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
- Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.