Scones and Boredom

 I was really bored this morning.  My Honey is moving bases, so not IMing  this morning and the weather still stinks.  So I was poking through my favorite blogs and found myself with the Repressed Pastry Chef reading her post on the Ina Garten”s Orange Cranberry Scones.  They looked good and why not???  Here is the recipe.

From the Food Network site



  • 4 cups plus 1/4 cup all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 tablespoon grated orange zest
  • 3/4 pound cold unsalted butter, diced
  • 4 extra-large eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 cup dried cranberries
  • 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


Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 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 and heavy cream 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 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. 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 round plain or 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

Ok….I find my dried cranberries, but orange juice and an orange for zest…..Oh no.  With Gkids around orange juice doesn’t stay around long, to say nothing of real oranges.  Ok….so what else do I have.  MIL brought me a few limes.   Hhmmm.  OMG….I have a little bit of dried mango.  Ok…I will try that.  And I was pleasantly surprised.

IMG_1508I used my food processor to mix it all and it does make a ton.  I got 2 1/2 dozen scones and I agree with RPC….it is a great basic scones recipe to use with whatever you happen to have in the pantry.  Well I definitely know what I am going to have for breakfast.



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