I initially considered titling this post “When life gives you cranberries, make cranberry orange scones,” but I realized that all of my posts could be similarly titled (“When life gives you kidney beans, make rajma;” “when life gives you cheddar, make macaroni and cheese;” etc.) and that since none of those would be funny, this wouldn’t be either. So, instead, I’ve decided to dedicate this post to Toby.
- 1 and 1/2 cups flour
- 1 and 1/2 teaspoons baking powder
- 2 to 4 tablespoons sugar
- 6 tablespoons butter
- 1/2 cup fresh cranberries, chopped
- juice from 1 large orange
- 2 teaspoons orange zest
Combine the dry ingredients in a mixing bowl. Cut the butter into little pieces and mix in with a fork or by hand so that every clump of butter has been squished and coated. Mix in the berries and zest. Then add the juice and mix until the dough is just moistened. (Actually one orange is not quite enough liquid for this in my experience, and I had to add a bit of water; of course, I added too much water and the result was excessively gooey, but it ended up tasting fine.) If necessary, fold it once or twice to make it of even consistency. Press out to 1/4 inch thick, cut into pieces of the desired size, and bake at 400 degrees Farenheit until lightly browned on top (15-20 minutes). Eat while still warm!
We found that with 2 tablespoons of sugar, the scones cried out for some extra sweetness, hence the apricot jam in the first picture. With 3-4 tablespoons sugar, they were more pleasant to eat solo.
Chopping cranberries is incredibly pleasant, because they smell wonderful, but was not easy for me — they kept rolling away and generally being difficult, so I basically resorted to doing them one-by-one. Does anyone have suggestions for a better way?
Also, further revealing my ignorance, I was surprised by how white the flesh of the berries was. The red of the skin and seeds bled into it while baking, but as you can see in the second picture they actually are not very red at all when fresh.