Cranberry-Orange Scones

This was my first attempt at homemade scones.  DEFINITELY a keeper!

This recipe comes from the December 2014 issue of Food Network Magazine.  It is Ina Garten's recipe and it can be made ahead (which is what I did).  Just put them on the pan and cover them in the fridge until you want to bake them.  Then do the egg wash, sugar, and glaze as directed.

I don't have a paddle attachment, so I used regular beaters.  That worked OK until I added the eggs and cream.  At that point the dough spun right up the beaters!  I ended up mixing the cranberries in by hand, which worked fine.

I froze half of the them unbaked.  I plan to thaw them overnight before baking them in the morning.  I'll post an update on how that worked when I do it!

Ina Garten's Cranberry-Orange Scones
Makes 14-16

4 cups plus 1/4 cup flour
1/4 cup granulated sugar, plus extra for sprinkling
2 Tbsp baking powder
2 tsp salt
2 tsp grated orange zest (2 oranges)
3/4 pound cold unsalted butter, diced (3 sticks)
4 extra large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 Tbsp water, for egg wash
1/2 cup plus 2 Tbsp confectioner's sugar
4 tsp freshly squeezed orange juice

Preheat oven to 400.  Line a sheet pan with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup granulated sugar, 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 add to 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 board and knead it into a ball.  Flour your hands and a rolling pin and roll the dough just under 1 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 the prepared sheet pan.  Collect the scraps neatly, roll them out and cut more circles.

Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20-25 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, then whisk together the confectioner's sugar and orange juice and drizzle over the scones.

I made these for New Year's Day brunch with Caramelized Ham and Swiss Buns and Egg Casserole for Kids.  Fabulous.