Cranberry-Orange Scones


Today, I decided to use my mini scone pan for its intended use–to make mini scones, of course. ūüôā¬†I don’t bake often since I don’t particularly like to and since I don’t really need to eat what I make. The good thing about a mini scone pan is that it exercises portion control. So, you can make a batch of scones the old-fashioned, fatty way and not feel *too* badly about eating one.

I found a recipe for mini orange-currant scones on Williams Sonoma and adapted it for dried cranberries. I made it ever so slightly healthier by substituting half the flour for whole wheat and using half and half in place of cream (since I had it on hand). These end up being 145 calories and 7g of fat a piece.

Orange-Cranberry Scones
adapted from Williams-Sonoma

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 stick cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
1 egg
1/2 cup half and half
zest of 1 orange
granulated or turbinado sugar for sprinking

Preheat oven to 350 and lightly grease a mini scone pan.

In a food processor, combine the white and wheat flours, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl and stir in the dried cranberries.

In a small bowl, whisk together the egg, half and half and orange zest until blended. Add to flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together (I added about a Tbsp. of water to help it come together). Roll out the dough, flouring as needed, into a 9-inch square, about 3/4 inch thick.

Cut into 4 equal-size squares, then cut each square diagnolly into 4 triagles. Press each triangle into a well of the prepared pan. (Alternatively, you could just make 6-8 regular-size scones by cutting the dough witha biscuit cutter or into wedges, after rolling it out). Sprinkle each scone lightly with sugar. Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let cool for 10 minutes before serving.

Cranberry-Orange Scones

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