Monday, February 29, 2016

Cranberry Orange Cream Scones

If you have a lot of whipping cream that you need to use up, these cream scones are a great way to use it up. I myself had bought a bottle of whipping cream to make green tea cream puffs, but then my dad used all the matcha and then I got lazy to make the cream puffs.

In addition, these scones are great if you are low on eggs and butter. Rather than using butter and eggs, these scones use the pure fatty goodness of heavy (whipping) cream. The texture came out so great. It was moist with a texture somewhere between cakey and bready. It was not as dry and crumbly (aka flaky) as typical scones, but I like this better, I think. I was eating my mom's day-old red velvet donut and I think its texture was very similar to that. Cakey but firm and crisp on the outside. Ooo, great idea! This recipe could be piped into donut pans to make baked donuts! Will have to try that next time I get a donut pan.

This recipe is based on this one for lemon cream scones. I swapped out the apricot for cranberries and lemon for oranges, because I had those at home and they are two typical flavor combinations. I also added cinnamon because I think cinnamon should be added to nearly every baked good. Hey, they say it helps control blood sugar!

Cranberry Orange Cream Scones
based on this Epicurious recipe
2 cups all-purpose flour
Just under 1/4 cup granulated white sugar
1 Tbs baking powder
1/2 tsp ground cinnamon
Just under 1/2 tsp salt
3/4 cup dried cranberries
1 Tbs freshly grated orange peel
1 1/4 cup heavy whipping cream (next time I may reduce this to just 1 cup)

1/2 Tbs melted butter
1-2 tsp coarse sugar

1. Mix flour, granulated sugar, baking powder, cinnamon, and salt in a bowl. Mix in the cranberries and grated orange peel.
2. Pour in the whipping cream and stir just till combined. Form into a ball and lightly flour the surface.
3. Lightly flour a clean surface and your hands. Pull the dough out onto the surface and shape into a rectangle about 8-9" by 4-5". Cut in half lengthwise, then cut each strip into 3 squares. Cut each square diagonally to create triangles.
4. Preheat oven to 420-425 deg Fahrenheit.
5. Line a baking sheet with parchment paper. Brush the parchment paper with oil. Place the triangles of dough evenly across the baking sheet. Brush the top of each triangle with melted butter and sprinkle the tops with coarse sugar.
6. Bake for 10-12 minutes. You may turn it around 8 minutes to promote even browning. Let cool on the rack for a few minutes, then remove to a wire rack to cool further.

These scones can be eaten warm from the oven, at room temp, or lightly rewarmed. Goes very well with a cup of coffee or tea! I will definitely remake this in the future because it is so easy and rewarding!