CRANBERRY ORANGE CREAM SCONES
One of my favorite features of the winter season is the cranberry-orange. The combination of flavors is an uplifting light amid the winter, and I can’t get enough of it. I made my favorite mini scones with two bites of cream in the classic flavor combination to give as edible presents. However, I’m not sure how many of them survived the night. *whistles innocently* Luckily, if you want to pace yourself with these too-easy-to-pop-into-your-mouth Cranberry Orange Cream Scones, they freeze great. Store them in a gallon freezer bag, and thaw them a couple at each interval “as needed.” LOL, They will melt rapidly at temperatures of room temperature.
THE EASIEST OF EASY BAKED GOODS
I enjoy these cream scones as they are simpler to make. Heavy whipping cream substitutes for butter in its place means you don’t have to stress about the difficult job of turning butter into flour. Simply mix everything and then go! If you think you’re not baking, try these cranberry orange cream scones.
YES, YOU MUST USE HEAVY WHIPPING CREAM
Also, heavy cream. Milk, or other milk substitutes, won’t serve in this recipe as they don’t contain enough fat. Cream heavy whipping and cream heavy both have more than 30% fat, which can replace butter as a substitute to make this recipe. The fat makes the scones soft, light, and moist. Utilizing a liquid with lower fat can result in dense, heavy dry Scones.
A small, slender orange ($0.42)
1.25 Cups all-purpose flour (plus some to dust) ($0.13)
3/4 cup of powdered sugar divided ($0.05)
2 tsp baking soda ($0.08)
1/2 tsp salt ($0.02)
1/3 cup dried cranberries ($0.29)
1 cup whipping cream heavy ($0.78)
1/2 tsp vanilla extract ($0.07)
The oven should be heated to 400oF. Utilize a small-holed zester or cheese grated for zesting the citrus. The juice should be squeezed into a small bowl. Place the zest and juice aside.
In a large mixing bowl, mixes all the flour, 1/2 cup of powdered sugar, baking soda, salt, and dried cranberries.
Mix 1/2 teaspoon of the orange zest and vanilla essence into heavy whipping cream. Add the cream mixture to your bowl with dry ingredients, and mix the ingredients until a firm dough ball is formed.
Dust a clean working surface using flour, after which you scrape dough from the bowl onto the surface. Split the dough into three pieces, and make each into a disc approximately 3 inches in diameter and 1/2 inch thick. Slice every disc into six parts.
Put the scones cut into baking sheets lined with parchment. Bake the scones for 15 minutes or so until they begin to become slightly golden brown at the edges. Let the scones fully cool after they have been baked.
While the scones bake or cool, mix half of the powdered sugar, 1 Tbsp of the juice from the orange (or enough to create an even glaze), and a small amount of zest from the orange.