Monday, November 17, 2008

Cherry Cranberry Scones

Coffee and scones are a great way to start the morning. I found this recipe for Cherry Scones in my new copy of The Mixer Bible, Second Edition, Meredith Deeds and Carla Snyder, Robert Rose, 2008. It called for dried cherries. Dried cherries can be expensive so I substituted a bag of Craisins in the cherry flavor.

It seems that with the edition of the Kitchen Aid stand mixer and The Mixer Bible we just can't do enough baking.

Cranberries are some of my favorite food since out of the first 12 posts I have 3 that include cranberries. In this recipe I used dried Craisins and I selected a cherry flavored package since I like cherries and cranberries together. The sweet and the tart are a great combination.

Since we just got married last month we are still receiving wedding gifts. I have a cousin who works part time at a glass studio. He makes plates, glasses, ornaments and many other decorative items. Tom gave us a swirling blue serving dish that is so out of shape it is amazing that it balances on it's feet. It is beautiful and captures the sunlight that comes into the kitchen. We love it!

Cherry Craisin Scones with Orange Glaze
Modified from The Mixer Bible, Second Edition, 2008

Preheat oven to 400 degrees F
Line a baking sheet with parchment

2 1/4 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Grated zest of 1 orange
2/3 unsalted butter, cut into 1/4 inch pieces

1/2 cup buttermilk*
1 1/2 cups or 1 pkg cherry craisins
2 tbsp buttermilk

3/4 cup confection's sugar, sifted
1 tsp orange juice

*If you do not have buttermilk you can use regular milk and add a tablespoon of lemon juice or vinegar to it. Set it aside for a few minutes before using.

1. Place flour, sugar, baking powder, baking soda, salt and orange zest in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to Stir and mix until combined. Increase to Speed 2 and mix in butter, one piece at a time, until mixture resembles coarse meal. Decrease to Stir and mix in the 2/3 cup buttermilk and craisins until just combined, about 6 seconds.

2. Turn mixture out onto a lightly floured surface and divide into 2 mounds. Working with one mound at a time, sprinkle to with a little flour and pat into a 5 inch disk. Cut each into 8 wedges and arrange 2 inches apart on prepared baking sheet. Brush with 2 tbsp buttermilk.

3. Bake in middle of preheated oven for 20 to 25 minutes, or until firm and golden brown. Let cool on a wire rack.

4. Meanwhile, prepare the glaze; In a small bowl, whisk together confectioner's sugar and orange juice until smooth.

5. Drizzle glaze over warm scones and serve warm or at room temperature.

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