Cranberry Citrus Scones ~ A Homebaked Treat!

Meyer Lemon Inspirations 2010 ~ Recipe #3

This basic scone recipe is from one of my favorite cookbooks “A World of Breads” by Dolores Casella (out-of-print). [David White Company, New York, 1966.] I improvised the citrus-y variations from suggestions mentioned in other on-line scone recipes. (See sources at the end of the post.)

Cream Scones (pg. 22)

Mrs. Casella’s writes: These are fine with tea. (Agreed!) You may add 1/2 cup of any candied or dried fruit that you prefer, or add 1 or 2 teaspoons vanilla extract to the dough.

DRY Ingredients:
1 Tablespoon baking powder
1/2 teaspoon fine [sea] salt
3 Tablespoons sugar [organic]
2 cups of unbleached, all-purpose flour [organic]

WET Ingredients:
1/2 cup butter [organic]
1/4 cup buttermilk OR 2 large eggs
1/2 cup cream OR evaporated milk
Grated zest from 1 Meyer Lemon
1 cup, orange-flavored, sweetened dried cranberries

1/8 cup milk, half and half for glazing
1/8 cup or less coarse grained Turbinado sugar for “glitter”

~ Sift the dry ingredients: baking powder, salt, sugar, and flour.

~ Cut the butter as for pie crust until the particles are about the size of small peas.  Cynthe’s TIP: I cut the butter into 1/4 inch slices and then use a pastry cutter to mix it in.

~ Add grated zest to the buttermilk [OR eggs] and cream. Stir well.

~ Add to dry ingredients along with the dried cranberries  just until thoroughly moistened. Cynthe’s TIP: I use a large serving fork, lifting the mixture from the edges of the bowl, until not much loose, dry flour remains in the mixing bowl. You may need to add more buttermilk to get the dough to the right consistency.

~ Turn out onto a lightly floured cutting board and knead very lightly (ie. NOT vigorously or long}. Cynthe’s TIP: If there’s a little dry flour in the bowl, there’s no need to sprinkle the cutting board with flour. Pastry, Pie, and Biscuit dough is best when not over kneaded to leave the butter in to separate the flour into flaky layers.

~ Divide into 2 parts. Roll each into a circle about 1/2 inch thick. Cynthe’s TIP: The recipe suggests cutting the circles into individual quarters. I simply scored the top of the rounds into 6 sections with a knife to make cutting guides before baking.

~ Place on an ungreased cookie sheet (or in cake pans like I did).

~ Using a pastry brush dipped in milk or half and half, brush the tops for a golden glaze. Finish with a light sprinkling of coarse grained Turbinado sugar.

~ Bake in a 450F oven for 15-20 minutes until slightly golden brown and done.

Scones are delicious warm or cold. The texture is more tender when warm. The flavor seems fuller at room temperature in the following day or two, if you can manage to keep from eating them on the spot!

If you enjoy homemade biscuits, try  Southern Buttermilk Biscuits, another one of our fav recipe from this cookbook, a try.

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SOURCES for creative inspiration:
Cranberry Orange Wheat Scones (www.AllRecipes.com ~ Read the enthusiastic reviews for other ideas)
Orange Scones with ‘Mock’ Clotted Cream (the recipe I printed out in March 2009 is no longer listed at www.Cooks.com)