Orange Cranberry Scones
By Ellen Easton ©2010 - All Rights Reserved


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This delicious scone recipe is by Ellen Easton. Check out more of Ellen Easton's Tea Travels™ articles and recipes.

Orange Cranberry Scones

Check out Linda's History of English High Tea, English High Tea Menu, and Afternoon Tea Recipes.

More great Scone Recipes, Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipe for all your bread making.



Orange Cranberry Scones

Recipe Type: Scones, Quick Bread, Afternoon Tea and High Tea, Lavender
Yields: 24 scones
Prep time: 25 min
Cook time: 20 min


Ingredients:

3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons grated orange zest
1/2 pound (1 cup) unsalted cold butter, diced
1/4 cup dried cranberries
1 1/2 cups half and half cream
1 tablespoon pure vanilla extract
Scone Wash (see below)
Cinnamon Sugar (see below)


Preparation:

Preheat oven to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt together. Add the orange zest to the dry ingredients.

With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in the dried cranberries to the flour mixture. Add half and half cream and the vanilla extract to the mixture and blend until dough forms. DO NOT over mix the dough.

With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.

Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.

Bake 20 to 25 minutes until lightly golden brown.  Baking time will vary according to the size of your scones.

Scones are best served warm.

Yields: 24 scones.
 


Scone Wash:
1/2 cup half and half cream (for brushing top of scones)


Cinnamon Sugar:
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.

In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.



 

  

Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, The Plaza, and Lady Mendl’s Tea Salon.

Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

AFTERNOON TEA...TIPS,TERMS and TRADITIONS
  By Ellen Easton
 72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”

TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
 64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret sources.

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