Makes 6 scones
Ingredients:
For the dough
2 cups (10 oz/315 g) all purpose (plain) flour
1/4 cup (2 oz/60 g) granulated sugar
1 tablespoon of baking powder
1/2 teaspoon salt
2 teaspoons grated orange zest
6 tablespoons (3 oz/90 g) cold unsalted butter, cut into 1/2-inch (12 mm) pieces
1/2 cup (3 oz/90 g) dried cranberries
3/4 cup ( 6 oz/180 mL) milk
For the topping
1 teaspoon grated orange zest
2 tablespoons orange juice
1/2 cup sugar powder
Preparation:
Position rack in the middle of the oven, and preheat to 425 °F (220 °C). Line the half sheet pan or rimless baking sheet with the parchment paper. In a bowl, stir together the flour, granulated sugar, baking powder, salt and orange zest. Using a pastry blender or two knives, cut in the butter until the mixture turns large coarse crumbs the size of small peas. Stir in the cranberries. Pour the milk over the dry ingredients and mix with a fork or rubber spatula until the dry ingredients moistened. A mixer or a food processor can be used to mix this ingredients.
Turn the dough out onto a lightly floured surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch (12 mm) thick and 6 1/2 inches (16.5 mm) in diameter. Cut the round into six wedges, or use a 3-inch (7.5-cm) biscuit cutter to count out rounds. Place wedges 1 inch (2.5 cm) apart on the prepared pan.
Bake until golden brown, 13-17 minutes. Transfer to a wire rack to cool fully.
To make the topping, in a small bowl, stir together the sugar, orange juice and orange zest. Adjust the thickness of the topping by adding more powdered sugar if it is too runny. Brush the wedges with the mix. Store in a air tight container at room temperature up to 2 days.
Notes:
The original recipe is made with currant and lemon zest for the dough and sugar and cinnamon for the topping.
Source:
Essentials of baking
Williams Sonoma
