For months now I have said, “I need to make cranberry scones!” Well today is the day finally:-)
It has been a busy day of cooking here, I am just trying to get ahead of the game. With all the traveling I do for my job, I will probably use my weekends to bake my goodies, and then share the blog throughout the week. If you have not noticed yet, I am not at the cafe anymore. I am sad to write that sentence, actually. I had a beautiful opportunity with my food safety job and they have hired me on as a full-time specialist. I am more excited then you can imagine, my company I work with is truly wonderful. I have been with the company for six years, as a Food Safety/Quality Assurance specialist. I am so thankful for the opportunity to work at the cafe. Besides the fact that they are all amazing there, I can take my experience in the kitchen and use it when I enter each kitchen to do an audit.
So now I will be traveling in and around Charlotte full-time. AND…..SQUEEEEE….I have my weekends back, YAYAYAYA!!! My hubby and I missed enjoying our weekends together, we love relaxing, and watching loads of sports together:-)
So the first thing I made today was the long-overdue scones, and WOW, just WOW! They were really moist, full of cranberry and orange flavor. They cooked beautifully in my new pan! My Mother-in-Law gave me a scone pan several months ago, it is cast iron, and just fantastic!
For the recipe, you can use fresh cranberries, or dried if you choose, OR you can shake things up a bit, and use some cranberry relish you will use for your holiday dinner. I had some cranberry relish leftover from a party, it was made with red wine, and orange zest. The cranberry relish is really tart, and really full of beautiful flavors. I decided to top them with some orange glaze, because they needed to have some “sugar love” added to them!
Here is the Cranberry Orange Scone recipe adapted from The Barefoot Contessa’s recipe.
- 2 ¼ cups flour
- ¼ cup brown sugar
- 1 Tbsp baking powder
- 1 tsp salt
- Zest of one large orange
- 1 cup unsalted butter, cold, diced
- 2 eggs, lightly beaten
- ½ cup buttermilk
- ½ cup cranberry relish
- 4-6 Tbsps juice of one large orange
- 2 cups powdered sugar
- Preheat oven to 400 degrees Fahrenheit, grease scone pan.
- In large bowl, mix together flour, sugar, baking powder, salt, orange zest, and butter. With hands, mix cold butter into flour mixture until butter is incorporated, and most butter pieces are pea size.
- In small bowl, lightly beat eggs, mix in buttermilk. Pour egg mixture and cranberry relish into flour mixture, and mix well, do not over mix.
- If you have a scone pan, grease well with cooking spray. Fill each hole to top with dough mixture. Bake for 20-25 minutes, depending on oven.
- If you do not have a scone pan, grease sheet pan, and place dough in center of sheet pan, form into a circle, cut 8 scones in dough, then bake.
- In small bowl, mix together powdered sugar and orange juice for glaze.
- Let cool for a few minutes, then place on baking rack and top with orange glaze.
- Let cool, and Enjoy!
What is your favorite scone? Do you enjoy cranberry relish during the holidays?
Until next time, Come on in, Have a seat,