It’s been overcast and dreary here in the great Northeast, and I haven’t even wanted coffee, just tea… Like all the tea that was cast overboard at the Boston Tea Party.
And when you want tea, what’s better than a dainty little scone – I can thank Barry and his Apricot Coconut Scones for that commentary – and I am not mocking his commentary. Scones really are kinda dainty.
After some searching, I found oooohhhh sooooo many different orange scones. Such a lovely way to use up some of my cases of navels and make friends to have with my tea.
A scone makin’ I go.
Enter Orange Cranberry Cream Scones by Jen.
This really is a crazy simple recipe: mix the dry ingredients with the orange zest, add the cold butter – a major key to scones is cold butter – then the cranberries, and finally the cream.
Knead, and you get below – a 1 1/2″ thick round. It’s a very small round, as you can see from the ruler, but you will get 9 to 11 scones from a 2″ biscuit cutter.
These have wonderful height to them! See, I learned from my mistake with the Apricot Coconut Scones, and didn’t roll these out any more that called for, and got this fantastic height to the lil’ buggers. The other trick to high rise is to have a sharp cutter, flour your cutter before each cut, and press straight down. No twisty twisty. This isn’t Chubby Checker’s song. These are scones.
Look at how they baked to perfection! You can see the bits of zest and hunks of dried cranberries.
Now, imagine this:
I didn’t have everything I needed in my kitchen for this recipe. Imagine that.
In today’s case, I didn’t have heavy cream, so I went to the trusty Internet and found this intel from life hacker:
“If you’re cooking, need a cup of heavy cream, and don’t have any on hand you substitute ¾ cup milk and ¼ melted butter thoroughly mixed. It won’t whip but otherwise will work well in any recipe that calls for heavy cream.”
My Thoughts After Baking:
- These scones are tender, flaky, have a light, but definitive, orange flavor, and the cranberries add such a bright burst of tangy sweetness. I have adored these today with my Countess Grey tea from Fortnum and Mason that I got in May when I went to London with my BFF Lynn.
- The measurements and temperatures in this recipe were all in Celsius and millimeters. While she gives the conversions for us dinks on this side of the pond who haven’t converted to the metric system, the temperature was too high for my likings. The tops were gorgeously browned, but the bottoms were overcooked. For this recipe, I’d lower oven temperature to 400 F, and cook the scones for about 13-15 minutes.
Wait, did I just make it through a whole post without swearing?? Holy Shit.