January 9, 2011

YOU DON'T NECESSARILY HAVE TO USE OUR RECIPE, BUT YOU DO HAVE TO HAVE THE PAN:

Scones make tea for two even more enjoyable (Colleen Lunn Scholer, 1/09/11, Sun Journal)

I had the opportunity to review the scone pan made by NordicWare that King Arthur Flour sells through its catalog and on its website. This neat, nonstick pan is circular with divisions in place for eight scones. The scones turned out great and had a wonderful appearance, too -- something that I can’t usually accomplish freehand when I bake.

Ingredients:

1 3/4 cups King Arthur 100 percent white whole wheat flour (you can use white flour if you prefer)

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon allspice, optional

5 tablespoons unsalted butter, chilled, cut into pieces

Dried cranberries

1/3 cup half-and-half

1 tablespoon orange juice

1 large egg

The grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

Method:

Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment. In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in until the mixture resembles coarse meal. Stir in the cranberries.

In a separate bowl, whisk together the half-and-half, orange juice, egg and orange peel or oil. Add this mixture to the flour mixture and stir until the dough just comes together.

Transfer the dough to a thoroughly floured work surface, knead it a couple of times and shape it into a 1/2"-thick round, about 8" across.

Transfer the round to the prepared baking sheet. Brush with milk and sprinkle with coarse white sugar, if desired.

Cut the round in 10 wedges. Separate the wedges slightly. Bake the scones for about 15 minutes, or until they're golden brown. Remove from the oven and serve immediately.

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Posted by Orrin Judd at January 9, 2011 8:59 AM
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