Cranberry Orange Cream Scones | NBC New York

Cranberry Orange Cream Scones

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    NEWSLETTERS

    (Published Wednesday, May 11, 2016)

    2 cups flour

    1/3 cup sugar

    1 Tbsp. baking powder

    ½ tsp. baking soda

    ½ tsp. salt

    1 stick butter, frozen

    ½ cup cranberries

    ¼ cup sour cream

    2 Tbsp. heavy cream

    1 Tbsp. Grand Marnier or orange extract (or vanilla extract as last resort)

    1 egg

    Zest of 1 orange

    1 Tbsp. orange juice

    2 Tbsp. cream

    2 Tbsp. coarse sugar

    Preheat oven to 400 degrees.

    In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Using the large holes on a box grater grate the whole stick of butter into the dry ingredients. Mix together with your clean dry hands until mixture resembles a very coarse meal. Add cranberries and mix in.

    In a separate bowl whisk together your sour cream, heavy cream, Grand Marnier, egg, zest, and juice.

    Pour wet ingredients into dry ingredients and mix with a fork until it starts to come together. You do not want to over mix at this point. Using your hands you can start to push the mixture against the sides until you form a ball. Transfer mixture to a lightly floured surface and form into a 7-8 in round disk that’s at least an inch thick. Brush surface with heavy cream and sprinkle with a couple tablespoons of coarse sugar. Cut into 6 or 8 triangles depending on the size of the scones you want.

    Transfer scones on a parchment lined sheet tray. Bake in 400-degree oven for 16-18 minutes or until golden brown.

    *Serve with butter and a mix of equal parts mascarpone cheese and orange marmalade. Delicious!!