Monday, May 10, 2010

Cream Scones

Cream Scones from Baking at Home with the Culinary Institute of America

0.5 C Sugar
3.75 C Bread Flour
2T Baking Powder
2tsp Salt
2T Grated Orange Zest (approx 1 LARGE orange)
1C Dried Sweetened Cranberry (I used the Super Cranberry and Pomegrante Dried Fruit mix from Trader Joe's)
2.5 C Heavy Cream, chilled
Egg Wash (1 Large Egg whisked with 2 T heavy cream)

Combine all dry ingredients and blend well in stand mixer. Blend in zest and dried fruits. Then add the cream, mixing until just combined.

Remove dough and pate into a 10in diameter round - divide into 12 wedges.
Wrap in plastic and freeze. (At least 4 hours, up to 4 weeks)

To bake - heat oven to 350. Arrange scones on greased or parchmented baking sheet. Brush with egg wash. Bake until golden brown, 35-40 min.

Love the color of the dried fruits with the orange zest!
The somewhat time consuming part - wrapping each scone in plastic to freeze.
With the egg wash.

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