Monday, November 26, 2007


Cranberry-Orange Cream Scones

Wow, I love scones.


And delicious.

And with the addition of very North American too!

I wonder if that makes these "fusion.'

Any-which-way, they are creamy (which seems like a particularly strange way to describe a baked good - and yet, its just so darned accurate!) and flaky and sweet and tangy and full-o-happiness.

Try some today, and taste the joy!

1 3/4 cup flour (plus extra for shaping)
2 1/2 teaspoons baking soda
1/2 cup sugar (plus extra for sanding)
pinch of salt
zest of one small orange
1/4 cup (that's half of one short stick) butter, cut up
1 cup heavy cream
2 eggs, beaten
1/4 cup sweet cranberry jelly/sauce/relish/jam*

In your food processor, pulse to combine the flour, baking soda, sugar, salt and orange zest. Add the butter and pulse to combine that too.

Add the cream and eggs and pulse (meaning, short bursts, so you don't create heat) until it all comes together. It should be quite wet. Let rest.

Spray a baking sheet with baking spray. (I really love that stuff. If you don't use it, just use butter or a Silpat)

Drop the batter out from the bowl of the food processor onto a slightly floured surface. Using flour coated hands, pat the batter into a 1/2 inch high circle. Poke some holes into it and fill the holes with cranberry sauce. Try to work it so the cranberries get buried. Cut into wedges and carefully transfer to the baking sheet. They spread and rise, so do not crowd.

Sprinkle with additional sugar (this is sanding) and bake for 15 minutes. Remove from oven, let cool a few minutes then transfer to a rack to cool, or devour.

*This recipe would also be great with currants, lingonberries or cloudberries, if you live somewhere those are accessible.


The cranberry was first called the "crane berry" by Dutch and German settlers because cranberry blossoms resemble the head and bill of a crane.

Sanding. A term applied to the process of sprinkling or spreading crystalline sugar onto the surface of such bakery products as cookies, pastries, etc - Baking

Scones originated in Scotland between 1505-1515 and are said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. - Epicurious

A unique and charming man, Mr. Norman Mercer passed away last week. He was 91 years old. His kindness, humor and appreciation for life's beauty contributed greatly to my childhood; and my family and I will miss him dearly.


Cranberry, Orange, Cream, Scones!

How fabulous.

So sorry to hear about your friend passing away, Rachel.
And with my 5 pound bag of cranberries in the fridge, I'm rearing to make these sweet and tangy scones!
Oh yummy! And if you want them to be fusion, Rachael, then I suppose they are.

Sorry to hear about your friend. I know how painful that can be.
Thank you all for your sweet words!
Nice choice of ingredients. And sorry for your loss. He leaves a lot of beautiful things behind!
Those scones look gorgeous. I think I may bake some up tomorrow morning! Yum!!
Mmm scones. I wish I could try those!
I have some leftover cranberry sauce in my freezer... it was actually the same recipe that you posted eons ago (only with raspberries and merlot, yum). Would that work for this? What about just fresh cranberries?
Kim - Fresh, plain cranberries would be too tart. Sweetned and dried would work, as would the relish you made!

Let me know how it works out!

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