January 30, 2011

Cranberry-Orange Scones

I had a heck of a time making this cranberry scones recipe this morning.  Whenever I encounter a problem with a recipe, I like to see what online reviewers have said and sure enough, almost every single review of this recipe mentions how incredible sticky the dough turns out.

However, after adding a 1/2 cup of wheat flour the dough was workable, and the final product was delicious.  I will make this recipe again, but will take the advice of a reviewer who pointed out the dough is the consistency of muffin batter, and make them as muffins instead of scones.

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
1/3 cup white sugar
1 grated zest of one orange
1/2 cup chopped walnuts
3/4 cup half-and-half cream
1 egg


I love that my microplane zester reaches across the top of my largest mixing bowl.


I had to roll the dough in quite a bit of flour in order to press them into circles and make mini scones.


You can see how sticky the dough is from the way it sticks to the rubber scraper.