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| Cranberry Scones with Orange Butter Glaze |
As a southern raised gal, I could not begin to count the number of biscuits I have been served or eaten. Biscuits were the most common form of bread made in my household, with cornbread running a close second. Every woman in my family had their own twist on the perfect biscuit; some liked them thick and bready, while others liked the top and bottom to be crisp and browned with bacon drippings. And this particular homemade bread wasn’t just for breakfast. It could show up in as a snack with whatever meat was leftover that morning; ham was my favorite. There were always a couple of those little treats waiting in a small plate on the stove when we came home from church on Sunday. Oh the memories of that dash from the car to kitchen.
Honestly, I had never heard of a Scone until I went to college. I attended some brunch event and saw something resembling a biscuit, but cut and baked in a pie slice shape with bits of stuff cooked inside it. Seemed odd, but I tried it. It was okay. Actually, it was horrible. Very dry. But all those attending kept asking if I had tried the Scones...weren’t the Scones just lovely....so I did what any proper southern girl was raised to do...I lied. I said they were deeee-licious! Over the next three decades I had opportunity to try and acquire a taste for Scones, but with little luck. I always felt like I was participating in that kids game where you put saltines in your mouth, chew them a little and the first who whistles, wins. The Scones I had tried were all dry and tasteless.
Then, (insert trumpets: da, dada, DA!) I receive a basket of Scones baked by the CFO of a hospital where my husband worked. Seems the CFO liked to bake when he was stressed. Dude made enough Scones one evening to feed a small army. In any case, I was thrilled. He made three varieties, Cranberry, Cinnamon Chip and Chocolate Chip. They were fluffy, light, buttery, crisp on top and bottom and moist inside. He had managed to take my Granny’s best biscuit recipe and fill it with tasty bits of dried fruit and other sweet temptations! I had no idea that Scones could be that good!
I immediately asked for the recipe and was shocked by the key ingredient, heavy cream. That is the only fat in this fancy biscuit. It is to be noted, that I have altered that portion of the recipe, just because I didn’t read the recipe right the first time and so I added the 2TBS of melted butter to the dough, before I read far enough to realize I was to use that to brush the tops of the Scones. It just made them taste so good that I left my mistake in the directions. What’s two more TBS of butter gonna hurt? Right?
It’s a very easy recipe to whip up when you have company and they are always impressed when you use the word Scone for some reason. You will definitely keep this recipe handy once you see how good it is. I now use it as my actual biscuit recipe, instead of the old one that required I cut in chunks of shortening.
You can top them with the fancy coarse decorators sugar (usually found by the bridal and cupcake stuff) or make a simple powdered sugar glaze. Actually, they don’t need anything but a little butter inside when you nab one right off the pan that’s hot out of the oven.
Cream Scones
Oven Temp: 400 degree
Cooking Time: 18-22 minutes
Ingredients:
- 2 Cups all-purpose flour
- 1/4 cup sugar
- 1 TBS baking powder
- dash of salt
- 1 cup flavored bits* (optional), died cranberries, cinnamon chips, chocolate chips or other dried fruits/nuts, basically whatever you feel like creating...can be savory with cooked sausage/herbs..
- 1 1/3 cups HEAVY cream (no substitutions)
- 2 TBS melted butter
- *I put the zest of half an orange in my Cranberry Scone version. I usually put lemon zest if I make Blueberry Scones.
For the tops:
- 2 TBS melted butter
- Coarse or decorative sugar
- or glaze to be added after baking
Instructions:
- Put all dry ingredients in a large mixing bowl and combine.
- Add the flavored bits of your choosing...if you choose to have bits, if not, plain Scones are amazing, too! Mix well.
- Next add the cream and melted butter.
- Combine slowly with a spoon, or with your hands. Over working the dough makes a tough Scone/Biscuit.
- Turn out on a floured surface and kneed/fold about 4-5 times.
- Form the dough into a round flat shape and pat down to about a 1/2” thickness
- Cut into eight (8) pieces and place on an oiled cookie sheet, spreading each apart. The dough will rise while baking.
- Brush the tops and sides with the melted butter
- Sprinkle the tops with the coarse decorative sugar...unless you opted for the glaze or plain option, then do nothing.
- Bake at 400 degrees for 18-22 minutes. Tops should be golden and the middle should be done, but moist. Don’t leave to long or they will dry out.
Cranberry Scone Glaze:
- 1 cup powdered sugar
- 1 TBS melted butter
- 1/2 tsp Orange zest
- 3-5 TBS Orange juice
- Mix the ingredients together, slowing adding the orange juice, until you get the glaze as thick or as thin as you desire.
- Apply glaze after the scones have cooled on a rack for at least 5 minutes.
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| Dry Ingredients, ready for the bits! |
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| Dried Cranberries and some Orange Zest |
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| Easy going, mixing in the heavy cream! |
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| Dough ball is a little sticky. |
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| Make it about 1/2” thick |
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| Cut into 8 pieces |
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| Spread apart on the cookie sheet |
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| Brushed with melted butter |
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| Choc. Chip and Cranberry Varieties |
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| Cranberry ready for the glaze |
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| Apply the glaze to barely warm scones |
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| Add a little honey butter for a finishing touch! |
Don’t try to be healthy on this one and use Half/Half or Whole milk or 2% milk, the scone will be tough and heavy. You are going for light and fluffy moist yummy! I generally buy a quart of heavy cream, that way I can make two varieties at the same time. My kids like the chocolate chip ones and I like cinnamon chips or dried fruit in mine. I also make honey butter to put inside, but that’s my little treat. You can put inside them whatever you wish. They are actually pretty darn good without any add ons.
Funny little side note... I made six batches of this dough to use as just plain round biscuits for a Men’s Breakfast at church (I also supplied 2 gallons of sausage gravy...). Anyway, my husband came home with 8 or 10 leftover biscuits. Later that evening, I used those leftover biscuits and made the absolute best bread pudding I have ever eaten. I have tried making bread pudding the “normal” way since, and it has never been as good as my biscuit bread pudding. Kinda funny.
Try this one and show me your baking successes! Your family and friends will thank you for giving this one a shot.
As the mixing bowl turns,
Donna ; - )
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