Cranberry, Orange & Apricot Scones
As we inch closer to Thanksgiving and more holiday entertaining, I want to share a recipe that would be great for a Holiday brunch or breakfast on Thanksgiving or Christmas morning. This Cranberry, Orange and Apricot scone recipe is adapted from the Barefoot Contessa's famous Cranberry Orange Scones recipe. The great thing about this recipe is that is perfect to change up the flavor elements. I have tried Apple-Cinnamon, Chocolate Chip and Lemon-Blueberry. I hope that you enjoy these as much as I do! Happy Eatings!
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Cranberry, Orange & Apricot Scones
Prep Time: 15-20 minutes Cook Time: 20 to 25 minutes
Difficulty: Easy Yields: 12 to 14 scones
Ingredients:
- 4 cups plus 1/4 cup all-purpose flour
- 1/2 cup sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 tablespoons grated orange zest
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, beaten
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup, chopped dried apricots
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 1/2 cup confectioners' sugar, plus 2 tablespoons
- 4 teaspoons freshly squeezed orange juice
Preparation Instructions:
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs, heavy cream, and vanilla and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries, dried apricots and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Make to fold the dough over on itself several times (this create flaky layers). Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs, heavy cream, and vanilla and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries, dried apricots and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Make to fold the dough over on itself several times (this create flaky layers). Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.
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