Thursday, February 21, 2013

Scone Recipe by Popular Demand

I don't know what possessed me to write a post recently about two sweet treats and only include the recipe for one of them. I guess I just thought I'd focus on one.

Boy, was I wrong!

I got so many requests for the recipe of the pictured Cranberry-Tangerine Scones that I figured I better 'fess up right here and now and share it with you. (Didn't mean to be so stingy. Honest!)

So, for all you fellow scone lovers, here ya go!


Makes about 12

2 1/2 c. flour
1/2 c. sugar (preferably turbinado) plus more for sprinkling
2 1/2 t. baking powder
1/2 t. salt
6 T. COLD unsalted butter, diced
1 c. heavy cream
1 cup dried cranberries (preferably chopped)
1 tangerine, zested and juiced

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat liner.
  2. Mix first 4 ingredients together. Add butter and mix to a meal. 
  3. Add cream and mix just until incorporated.
  4. Add cranberries, zest, and juice and mix only until all ingredients are evenly distributed. DO NOT OVERMIX! Form into a ball.
  5. Place dough on a lightly floured surface. Flatten to about 1" thick.
  6. Cut shapes out using a heart-shaped cookie cutter (or other plain shape, such as round or square).
  7. Place scones on lined baking sheet. Sprinkle with sugar.
  8. Bake for 15-17 minutes or until golden brown, preferably rotating halfway through baking.
  9. Let cool on rack, then enjoy!


Nancy said...

Oh Bless You! Thank you so much for sharing. I wanted to know what recipe you used as well, but was afraid to ask. I'm certainly going to have to try these out!

Maria Isabella said...

Please, please, PLEASE never be afraid to ask any questions on this blog, Nancy. That's what it's here we can interact freely. Hope you enjoy the scones. And let me know how they turn out for you! (A photo would be great, too!)