Eric has been hinting at how much he loves cranberry and orange scones. I wanted to make them, but the recipe required zesting an orange.
Do you know how much I hate zesting?
It’s my least favorite kitchen task, one I try to pass on to anyone in the near vicinity when it’s part of a recipe.
They make bottled minced garlic; why can’t they do the same for zests? I’m going to lose a finger one of these days.
Love Scones (inspired by “Cooking Light”)
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled stick butter
1/3 cup golden raisins
1/3 cup sweetened dried cranberries
3/4 cup low-fat buttermilk
2 teaspoons grated orange rind (CURSES! You’ll need two large oranges for this amount.)
1 large egg
1 large egg white
1 tablespoon sugar
This is How We Do It
Preheat oven to 400. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in butter with a pastry blender (which I don’t own), two knives (which I can’t maneuver), your fingers (which I do own and can maneuver) until the mixture resembles coarse meal. Stir in raisins and cranberries. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist. If you can’t it completely blended (and it’s kinda tough) move on to the next step.
Flour the hell out of your hands and grab the dough. Turn dough out onto a lightly floured surface and knead it lightly about four times. (If you couldn’t get it mixed well enough in the bowl, you might need to knead a little more here to mix in all the dry ingredients.) Roll dough into a 12 x 6-inch rectangle. Cut dough into eight small squares using a dull knife dipped in flour. Cut each square into two triangles; you’ll have 16 scones when all is said and done. Place on two baking sheets coated with cooking spray. Sprinkle with 1 tablespoon sugar and pop in the oven for 12 minutes.
Before I made the cheese and herb scones last fall, I didn’t think I liked scones because I really prefer savory breakfasts and I just thought that scones were like flat muffins. But I’ve discovered that even with a little fruit mixed in, scones usually have enough egg and butter to make for a hearty and not desserty breakfast. These are the perfect amount of tart and the zesting was (semi) worth it — the orange really shines through.
These would be great for a Valentine’s Day brunch, but if you’re only cooking for two, 16 scones is a little ridiculous. My recommendation? Make them Sunday night, bring them to the office Monday morning, and show some love for the people you probably see more than anyone else in a non-fraternizing, non-sexual harassing, non-ass-kissy sort of way.