Cranberry Orange Scones

Today was such a Monday. The disappointment of a not-warm-enough shower led to the frustrations of a heavily packed train and a very busy day at work (which was not brightened by the eagerly anticipated arrival of my Kindle AmazonFail), which then resulted in a shortened gym visit and leftovers for dinner. Boo.

You know what would have made today better? A freshly baked scone. Perhaps that was a very contrived opening to this post, but all I can think about as I sit here looking at photos of these cranberry orange scones is how much I want one right now. Buttery and warm, sweet but tart, soft, plush interiors with a crisp crust — nothing can turn a frown upside down quite like a scone.

We had these for breakfast Thanksgiving weekend, topped with crunchy almonds that toast up in the oven to add a pleasant nuttiness to the whole thing. I made the dough, rolled them out and flash-froze them a few days earlier, then put them on a baking sheet, topped them with the almonds and baked them each morning.

I wish there were a few more left, hanging out in my freezer right now. They’d go perfect with a cup of hot chocolate, a good book and a quiet Monday night.

Cranberry Orange Scones
Adapted from Ina Garten

– 4 cups all-purpose flour

– 1/4 cup sugar, plus additional for sprinkling

– 2 tablespoons baking powder

– 2 teaspoons salt

– 1 tablespoon grated orange zest

– 12 ounces (3 sticks) cold unsalted butter, diced

– 4 large eggs, lightly beaten

– 1 cup cold half-and-half (or you can use heavy cream), plus 1/4 cup for brushing atop the scones

– 2 tablespoons juice from the zested orange

– 1 teaspoon vanilla extract

– 1 cup dried cranberries

– 1/2 cup sliced almonds

1) Preheat the oven to 400 ËšF. Line two baking sheets with parchment paper.

2) In a large bowl, mix the flour, 1/4 cup sugar, baking powder, salt and orange zest. Using a pastry blender or two knives, cut in the cold butter cubes until the mixture is pebbly and the butter is the size of small peas.

3) Mix 1 cup of the half-and-half with the eggs, orange juice and vanilla extract, and then pour into the flour-butter slowly. Using a wooden spoon, work the dough until it just comes together (it will be very lumpy). Fold in the dried cranberries.

4) Turn the dough out onto an extremely well-floured surface. Pat and work the dough until it comes into a ball. (It will be extremely sticky.) Cut the dough ball in half, wrap in plastic and chill for 15 minutes.

5) Once the dough is slightly chilled, return it to the well-floured work surface. Flour your hands and a rolling pin, then roll the dough until it is 3/4-inch thick square. (Keep turning the dough so that it doesn’t stick in one spot.) Cut the dough into 8 triangles and place on the lined baking sheets.

6) Brush the tops of the scones with the remaining 1/4 cup half-and-half then sprinkle each scone with the sliced almonds. Bake for 25-30 minutes, until the tops are golden brown and the insides are fully baked.

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