Cranberry Orange Scones

Gotta Have You by The Weepies

So there I was, enjoying an episode of One Tree Hill, when a song starts playing and I am captivated!  Well, more like, OBSESSED!  Who IS this?!  I didn't rest until I tracked it down (thank you, internet!) and stepped into the world of The Weepies - a very happy day for me!  I discovered a treasure trove of songs that I knew I HAD to have in my life RIGHT NOW!  Since then, I've recognized their songs in the backgrounds of all sorts of other TV shows, movies, and commercials.  They are also often playing in the background of my daily life - like Gotta Have You.  Whenever I come across something that is highly desirable, this song starts playing.  When I pulled these scones from the oven, it was what was playing in my head - as I did a little happy dance, of course!

It was time for another flavor of scone.  I could feel it in my bones.  I'm a scone-loving fool anymore.  But when the texture and flavor are perfect, it's hard not to be!

A flavor profile that is plentiful right now is cranberries and orange.  They love each other's company and I enjoy hanging out with them when they are together!  Most people have cranberries hanging around the house in some shape or form after Thanksgiving.  I'd be willing to bet, though, that the most popular form is the dried cranberry popularly known as a Craisin.  These little snacks have catapulted cranberries from the "No, thank you, Grandma" category into the "Yes, please!  And what else can I throw these into" category.  They are yummy as is or do wonders as an add-in for salads, side dishes, and desserts.  No pantry should be without them!

As with raisins, I like to plump them back up when I bake with them so they don't become dried out undesirables in the oven.  I used the juice of the orange, slightly warmed, to plump them up for this scone.  They thanked me profusely afterwards for their OJ steam bath.  They were, in fact, so grateful that they paid me back by giving me all their flavor - bright and tangy.  And they and the orange made happy music together bite after bite!

Cranberry Orange Scones

makes  9 squares
Printable Recipe Card
3 c. flour (375 g)

1 t. salt

1/2 t. ground cloves

1 T. baking powder

1/2 c. granulated sugar (85 g)
zest from one orange

3/4 c. butter, cold and cut into pcs. (170 g) (1 1/2 sticks)

1 egg

1 egg yolk

1 c. + 2 T. heavy cream, divided

1 t. almond extract

1 c. dried cranberries
juice from one orange

Turbinado sugar

Glaze:

Orange juice reserved from soaking Craisins

powdered sugar, about 1 cup

1 T. butter, melted

Prepare a 9" square pan by lining it with parchment paper, letting some hang up and over the edges to help lift the dough out after it is chilled - or you can just shape the dough freeform with your hands into a 9" square or into a circle if you prefer wedges.

Zest the orange into the granulated sugar, using the sugar to wipe down the zester to get all the oils (flavors.)  Juice the orange and then slightly heat that juice in a small bowl.  Add the dried cranberries to the juice and let sit to rehydrate for about 20 - 30 minutes.  

In a mixer bowl, combine the flour, salt, ground cloves, baking powder, and the granulated sugar with the orange zest.  Stir to combine well.  Add the cold butter and mix until it resembles peas or corn kernels.

In a separate bowl, mix together the egg, egg yolk, 1 cup of the heavy cream, and the almond extract.  Add to the other ingredients and mix just until the dough starts coming together.

Drain the cranberries, reserving the juice, and add to the dough and make a few turns of the paddle until they are evenly distributed.

Place the dough into the prepared pan or freeform shape the dough on a piece of parchment paper.  Wrap well with plastic wrap and refrigerate or freeze for about 30 minutes.

Preheat oven to 350 degrees.

Remove from pan and cut into thirds, both ways, to come up with 9 scone pieces.  Place on a sheet tray lined with parchment paper and brush the tops with the remaining 2 T. heavy cream.  Sprinkle the tops with some turbinado sugar.

Bake for 20 - 25 minutes until they are golden brown.  Remove from oven and let cool.

Prepare the glaze by mixing the reserved juice left over from rehydrating the dried cranberries with the powdered sugar until you get the consistency you like.  Add the melted butter.  Place in a pastry bag or in a ziploc bag with the corner snipped off and drizzle over the top of the scones while they are still warm.