CANBERRIES & ORANGE CREAM SCONES

I adapted this recipe from House of Annie's blog. It is really the best scones ever and it really yummy!!! The scones taste so refreshing from the hint of the orange zest with the fruitiness of the dried cranberries and the texture is very fluffy. You got to try to believe it and once you had it......OMG!!!!.....you will never stop to have it more!!!! Also try it with your favorite coffee, tea or milk.


I used to buy my scones at Starbuck until I found this recipe online. Now I can save my money on Starbuck and baked my own fresh yummy scones at home.

Here I would like to share this recipe with all my blogger friends and happy trying....p/s: below the recipe, method and pictures are also from House of Annie for your convenience to try......Enjoy!!!

INGREDIENTS:

2 cups (10 oz) unbleached all-purpose flour
1 tbsp baking powder
3 tbsp sugar (more for sprinkling)
1/2 tsp salt
5 tbsp (2.5oz) cold, unsalted butter
1/2 cup dried cranberries
1 tbsp grated orange zest
1 cup heavy cream (more for brushing)



METHODS :

1. Preheat oven to 425 F (220 C).

2. Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal.

3. Add dried cranberries and mix it well. Stir in heavy cream until it comes together in a shaggy ball. It will still have lots of loose, sandy pieces. If you think it's too loose and sandy, you can add a little bit more cream to bind it a bit more -- it shouldn't affect the outcome if a bit more cream is added. *Note: I find that pouring the cream in slowly and mixing it little by little is more efficient than dumping the cream in all at once.

4. Place batter on a floured surface and roughly work it into a ball.

5. Press the ball down into a rectangular shape.

6. Fold the dough like you're folding a business envelope (in thirds, first right fold to center, then left fold to center). Notice that it is still quite shaggy and loose. That's ok.

7. Press the dough down again into rectangular shape in a vertical position. Do the business envelope fold again, this time top third to center then bottom third to center. The dough will still be a little sandy and loose--don't worry about it...the less you work it, the flakier it will be.

8. Now, press the dough down into a circle. Cut it into 8 large or 16 small triangles.

9. Separate the individual scones and place them on a baking tray that is lined with parchment paper. Brush the top of the scones with cream and then sprinkle each one with a little sugar.

10. Bake for 12-15 mins until golden brown on top.