I started this blog with the intentions of not wanting to “share” other people’s recipes, but with this one, I have had a change of heart. Ina Garten is by far my favorite food personality (only next to Nigella Lawson) and every single one of Ina’s recipes that I have tried…have turned out perfectly. You might know Ina as the “Barefoot Contessa”.
A couple of weeks ago I sent a friend of mine some food pictures through the mail. One of them that I sent was my Cranberry Orange Scones. About a week later she wrote back to me asking for the recipe, saying that they simply looked delicious. I sent her the recipe and had to explain that it was not “my” recipe that I used…it was Ina Garten’s recipe. I am always thrilled to introduce people to food personalities (such as Ina and Nigella) so I thought I would share it here as well. I followed the recipe exactly as Ina wrote it, with the exception of adding a teaspoon of vanilla extract to the Orange Glaze… Share this recipe with everyone, explore more of Ina’s recipes and whatever you do – enjoy!
Cranberry Orange Scones
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioner’s sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.