Thursday, April 2, 2009

Cream Scones - Cranberry Orange

sconecreamcranberryorange

These may not be the prettiest looking things, but they sure were yummy. Since I enjoyed the melt in your mouth texture of the whipping cream pound cake, I wanted to see if it would have the same effect on scones. Instead of taking out the food processor, I used my fingers to cut the butter into the flour. As much as I love using appliances, cleaning up can be a pain and it actually feels good to be using my hands once in a while instead of relying on machines. I don't think these were supposed to look all clumpy, but when I dumped the heavy cream into the flour mixture, it wasn't exactly incorporating. Certain sections were absorbing while other parts were still floury. I didn't want to overmix so I just pressed the pieces together. Compared to the scones made with sour cream and buttermilk, I enjoyed these the best because of how soft they were. I halved the recipe and ended up with 8 mini ones instead of the 8 large ones. Considering that an entire tablespoon of heavy cream is in a single scone (16% of your recommended sat fat intake for one day).. don't forget about the butter either, I would probably be mad if these didn't have the melt in your mouth texture. If you're ever in the mood for splurging on scones..haha, I would say try these!

My mom is obsessed with scones so I'm going to try the ones made with sour cream again because I have a feeling I may have overmixed the first time around. Plus, it would be nice to see if I could get comparable results without using heavy cream. Does anyone have any good ideas (savoury or sweet?) for add-ins other than chocolate? I went with cranberry orange this time because I really enjoyed it in my muffins and I'm not too crazy about plain ones because it feels like I'm eating a blob of dough.

Cream Scones
Cook's Illustrated, taken from here

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar (I added 4 tbsps for a bit more sweetness)
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used craisins)
1 cup heavy cream
(I added zest of one orange)

1. Adjust oven rack to middle position and heat oven to 425 degrees.

2. Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few
slightly larger butter lumps. Stir in currants (craisins). If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds. (I would probably add this gradually instead of dumping it in at once next time)

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)

6. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

26 comments:

  1. Great job with these. They look like a great breakfast treat. I can't think of an add-in other than chocolate but I can think of a butter spread with fruit - maybe strawberry butter?

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  2. Cream and butter, huh? Sounds like quite the delectable treat, that's for sure. They look delicious.

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  3. They sure do sound like they would melt in your mouth with the cream and butter. I love the orange and cranberry combination!

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  4. They sure look pretty to me!! Love the cranberry-orange flavor combination.

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  5. Those scones look absolutely divine. I'm going to make these the next time that I have extra people around to eat them with me!

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  6. Love scones and cranberry orange is the perfect flavor!

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  7. I like the rustic look of the scones. The flavor combo sounds great!
    ~ingrid

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  8. mmm :) how about some with lemon zest?

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  9. Oh I just made some wonderful raspberry scones using a recipe from CI. I found it over at Lick the bowl good blog. I need to post them soon.
    But I think your scones came out great. I love the pic. You're crazy girl!

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  10. The last time I made scones they did not turn out. Yours are looking good.

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  11. scones are delicious and these with orange and cramnberries are to die for :)

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  12. those look really good. I really have to try and make them lactose free.

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  13. I wanna know what scones taste like! I've never made nor eaten them! Yours look very tasty! I love the combo of cranberry and orange. Nice!

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  14. I LOVE cranberry orange! these look so good.

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  15. Orange and cranberry are just so perfect together. I've never made scones with cream in them, and usually use buttermilk, so I'll have to try this!

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  16. oh no, Steph! no worries ...these look incredibly good! I love scones, and I've only made them once or twice. I need to make these soon! I still have some pretty mixed dried fruit to use up. (Oh, in the scones that I have made - from Gourmet, I think - you plump the currants in tea, which softens them and gives them an interesting little flavor.

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  17. What? Not pretty? Are we looking at the same scone?! These are beautiful and delicious!!!

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  18. A few lumps never hurt anyone! These scones look great. I love the use of heavy cream in baking recipes. Talk about making treats tender!! I can't wait to try out this scone recipe.

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  19. Well, I do think they are beautiful and yummy looking...and cream...mmmmmm.

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  20. My dear Steph,
    You always leave the nicest comments. I got lucky with these. Trust me, there are plenty of failures. This was an idea I had from 7 layer bars, which I adore, and things I wanted to use together. You impress me in that you are so devoted and your posts are always so beautiful. Okay, and I love scones so snaps for you. Check my dessert platters and let me know what you think. I would appreciate it. Oh and you can send me anything you bake!!!

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  21. I adore scones. I prefer them not too neat looking. Yours sound wonderfully scrumptious. And for some reason, I love them slathered with seedless black raspberry jam.

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  22. I've been on the search for a really tasty scone recipe, and these sound perfect! Thanks for sharing!

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  23. Ooo these look good! I'm addicted to scones. I recently made these really yummy cinnamon apple scones. They had perfectly crisp outsides and nice soft insides. I can email you the recipe if you want (though I will be posting it on my blog, but maybe not for a while). It's from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More.

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  24. These scones were incred. I followed the recipe, but instead of making sweet ones I opted for a savory carrot-zucchini-onion-garlic-dill-mozzerella scone. (I just couldn't stop adding things) I paired it with a cracked pepper whipped butter and a white bean/white wine soup.

    In any case, the texture of the scones were wonderful. Much better than many other recipes I've tried before. I had to use a bit of extra flour since all the extra goodies I threw in made the dough a bit sticky, but they were fabulous.

    This a keeper. Many thanks!

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  25. Made these for my birthday party last Sunday, they were amazing!! I left out the orange glaze and served them with orange marmelade, strawberry jam and clotted cream: delicious!!

    I will definetely be making this recipe again!

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