Sat 7 Jun, 2003 12:08 pm
WORLD-CLASS GLAZED CRANBERRY-ORANGE SCONES
An original recipe by BumbleBeeBoogie
These are the world's best scones. Why? Because they are made differently than any other scone recipe. You may substitute golden raisins for the cranberries, if desired, but the cranberry scones are my favorite breakfast treat.*
2 cups bleached all-purpose flour
1/2 teaspoon salt
2 teaspoons double-action baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons granulated white sugar
1/2 cup solid butter-flavor vegetable shortening
1/2 cup fresh buttermilk
1/3 cup fresh orange juice
Bring one cup of water to a boil in a saucepan or in a bowl in the microwave oven. Remove from the heat or oven; add the dried cranberries, cover and let rest for at least 15 minutes to soften the berries; when softened, thoroughly drain the cranberries and reserve.
Preheat the oven at 425 degrees F. (or 218 degrees C.) Lightly grease a large non-stick baking sheet.
In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, soda, cream of tartar and sugar. Add the shortening; using your hands to work the shortening into the dry ingredients until the mixture resembles a coarse meal. Add the softened, drained cranberries and toss with a fork until the berries are coated. (Adding the cranberries at this stage will prevent them from sinking to the bottom during baking.)
Add the milk and orange juice to the dry ingredients and stir with a fork until the ingredients are moistened and the dough clings together and is soft. (Be very careful that you do not over-mix the dough or the scones will be tough.)
Using a large spoon, drop the scone dough onto the baking sheet, one heaping tablespoon at a time, to make a total of 15 scones. Place the scones at least 1-inch apart on the baking sheet to allow for expansion. Bake for 15 minutes on the center shelf of the oven.
While the scones are baking, prepare the Glaze:
3 tablespoons granulated white sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter, melted
1 tablespoon heavy cream
In a bowl, melt the butter in a microwave oven. Then combine the glaze ingredients to make a paste.
When the scones are done, remove them from the oven and brush with the glaze while the scones are still hot. Return the glazed scones to the oven and bake for 2 minutes longer, or until the scones are lightly browned.
Remove the hot scones from the baking sheet and place them in a napkin-lined basket to keep them warm. Serve the scones plain, or with whipped sweet butter, clotted cream, strawberry preserves, or Lingonberry preserves. Makes 15 scones. The scones are best eaten while warm, but they are still good hours later.
* I've experimented with the addition of 1/2 cup of finely chopped walnuts or pecans to the dough, and I like the crunchiness they add.