Monday, February 21, 2011

It's a British thing

I think that Kate Middleton would be so proud of how British I am. Really, can't you tell? I mean, I love big hats, Harry Potter, bank holidays, and I take my tea with milk and sugar. I'm practically British. One of my British things are scones. Scones are a basic component of a traditional, afternoon, high tea. As an American, I prefer my scones as a breakfast pastry. Scones are my favorite form of breakfast pastry, second only to a well-made blueberry muffin. I like the fact that scones are sweet but aren't overly sugary like a doughnut. This recipe takes a little time to prepare in the morning, but the results are well worth it.
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
Zest of one orange
1/2 cup unsalted cold butter, cut into small pieces
3/4 cup half and half
2 large eggs
1/2 teaspoon vanilla extract
1 cup dried cranberries (I presoaked these in orange juice to plump and soften them)
2 tablespoons half and half
Turbinado sugar
1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
2. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.
3. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.
4. In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the cranberries (drain the juice off them first if you've chosen to pre-soak). Transfer dough to a floured countertop and knead until dough comes together.
5. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.
Makes 10-12 scones
*Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.


*carrie* said...

I like scones, too, but I have to admit my sweet tooth prefers more sugary treats when given the option!

Your header looks great.

Nicole @ one half world said...

I will definitely try this recipe. I am always trying to find the perfect scone recipe. BTW, I love your new header. Are those all pictures you took?