Beautiful tart berries, zesty orange, and smooth white chocolate chips all come together in these tasty buttery scones. These little treats are the ultimate breakfast. They’re basically a cross between cookies, biscuits, and bread. Not to mention they are simply loaded with butter. Hey, delicious things come at a cost my friend, and that cost is butter.
This week I’ve been doing a lot of soul searching.
And I’ll tell you what, it was jolly hard work.
The soul’s a big place, you know. It’s like my purse: a deep fathomless pit of endless possibility. One could get quite lost in there.
I had to ask myself the question, “What do I want from this blog?” and I wasn’t quite sure.
After some time, and searching through my purse-like soul, my good husband helped me realize that what I want is to share my love of baking with others. That’s all. It’s not about likes and shares (though that would be helpful, share away my friends!). It’s about showing people that as long as they follow basic instructions and simply try, they can make beautiful and delicious things.
Then ultimately, this realization helped me decide to add step-by-step pictures to my posts. (Maybe not every time, but when I have time of course. The Little has learned to walk very well and has now taken on climbing anything and everything it makes picture taking quite difficult).
I had been eyeing the bags of cranberries at my local market for weeks now. Cranberry is my very favorite color. My home is covered in cranberry colored things. I kept thinking to myself that surely these bright little berries could be made into something a bit more delicious than cranberry juice and cranberry sauce (both sort of delicious, but not really).
Then the thought hit me,
I felt so excited, I’d never heard of a cranberry scone before. I could be the first to try it! So, I checked Pinterest…
It’s been done.
Oh well, here’s my recipe for them:
I start with flour, sugar, baking powder, salt, orange zest, and a tiny bit of cinnamon. I love what cinnamon does to the orange flavors. I feel like it enhances them and makes them a little more seasonal.
Then in a separate bowl I mix up buttermilk, one egg, and some orange juice. Buttermilk is a tenderizer and adds great structure to baked goods. Although, buttermilk is not tasty like it sounds. You can substitute buttermilk with regular milk and some lemon juice or vinegar. Just add a tablespoon of either the juice or vinegar to a cup measurement, and then add milk until it reaches the top. Let it sit for a few minutes before using.
While those ingredients sit, I grate some frozen butter. Butter is what’s going to make the small pockets in the dough that give these scones their awesome texture and lightness. If you use soft butter, your scones will be quite dense, but if you use frozen, the ingredients around the butter will have time to cook a bit before it melts completely.
Add the butter to the flour mixture. The flour will take on a sort of mealy texture. As you can see, mine has some rather large butter chunks still sitting on the left side. I didn’t worry about it, and I don’t think you should either if it happens to you.
This should have been a picture of the dough once you mix wet and dry together. Well, I used my hands to mix and the Little was pulling on my leg. So I skipped that picture. It basically looks like normal dough. Don’t mix it any longer than you have to though.
Add the cranberries and white chocolate chips, and just fold them in. If they don’t all get mixed in, just stick them in the top of the dough after you put it on the baking sheet.
Once you get all the mix-ins mixed in, plop the dough onto your prepared baking sheet and form into a circle. Using a really sharp knife, divide it into 8. The dough is going to stick. Don’t panic. Just do the best you can.
The above picture is the baked version. Bake them at 400 F degrees for 22-25 minutes.
While it cools, make a nice orange glaze with some orange juice, zest, and powdered sugar. Transfer the scones to a cooling rack, and drizzle the glaze over the top. Just make sure you have something underneath to catch any extra that drips.
Here’s What You Need:
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup buttermilk
- 1/2 cup frozen unsalted butter
- 1 egg
- 1 tablespoons orange juice
- 1 tablespoon orange zest (you may need two oranges)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup fresh cranberries
- 1/2 cup white chocolate chips
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice
- 1 teaspoon orange zest
Here’s What You Do: