Okay, I have a confession to make.
As sad as this is to say, it has been 2 1/2 months of summer, and I have not baked a single dessert.
Not even one.
It’s not that I haven’t thought about it, or don’t want to. I actually really really do. I just haven’t had time.
“But Christine, you’re on summer break, shouldn’t you have more time?”
Logically, yes. Realistically, no
Truth be told, this summer has basically been the busiest I’ve ever been. I visited the East Coast, spent three weeks at Stanford, and I’m going back to the bay area this weekend. Atop of all that, I have SAT prep (yay!), volunteer, and summer assignments for yearbook that are still going on as we speak. My to-do list is literally never ending, and with everything that’s been going on, I just haven’t had time to spend in the kitchen. If you really want to know how packed my summer has been, I’m sad to say that I purchased a Disneyland annual pass in June thinking I’d go at least once a week and I haven’t gone since I bought it… I know, right? It’s bad.
Fortunately, with my cousin’s birthday coming up as well as a possible housewarming party, there may be a couple chances for baking in the near future! Until then, I’ve pulled out a recipe from the queue to put up, so I hope you enjoy! These scones are a perfect pairing with tea, and make for a slightly sweet morning treat or afternoon snack.
CRANBERRY ORANGE ZEST SCONES
2 cups all-purpose flour
10 teaspoons sugar (divided)
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half and half cream
1 tablespoon milk
1.Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, mix together flour, 7 teaspoons of sugar, orange peel, baking powder, salt, and baking soda. Incorporate butter into the mixture until the it resembles coarse crumbs. Set aside.
2. In a small bowl, combine cranberries, orange juice, cream and egg. Pour into the bowl with the flour mixture and combine until a soft dough forms.
3. On a well-floured surface, gently knead the dough 6-8 times, and then pat the dough into a eight inch circle. Cut the circle into wedges and place onto a greased baking sheet. Brush the wedges with milk and sprinkle with the remaining sugar.
4. Place in oven and bake for 12-15 minutes or until lightly brown. Remove from oven and allow to cool.
5. Serve warm with butter or jam of your choice!
– The original recipe also includes an orange glaze and orange butter, click the link below to check it out!
– I paired the scones with orange marmalade and apricot preserves. Both were really good!