There are always scones in my freezer. If someone stops by unexpectedly, these freshly baked goodies could be served for tea within half an hour.
A neighbor brought us a bag of oranges. So, I’m tweaking my usual scone recipe a little and getting an amazing orange aroma around the house.
Here is how it’s done.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- 8 tbs unsalted butter, frozen
- ½ cup dried cranberries
- zest of 3 oranges
- ½ cup sour cream
- 1 large egg
Preheat oven to 400 F.
By the way, I just stumbled upon this AWESOME tool. It took me about 30 seconds to zest a whole orange.
Mix flour, sugar, baking soda, baking powder, and salt. Grade butter into the mixture. Mix in dried cranberries and orange zest.
Separately whisk egg and sour cream so the egg is fully incorporated.
Combine the dry ingredients with sour cream mixture, mix with your hands to form one solid chunk of dough.
Separate the dough into two equal parts and make balls out of them. Flatten the balls so that they look like a 1-inch thick pancakes.
Cut into 8 triangles, pizza-slice style.
If freezing, place the scones on a cutting board and store in the freezer. Move them into a zip-lock back in about 30 minutes. The scones will hold good for about 2 weeks. When ready to bake thaw them just as long as the oven is warming up.
Bake 15-17 minutes and cool on a wire rack for additional 5 minutes before serving.