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Author Notes: This dough is VERY soft and must be refrigerated before cutting and baking or the scones will spread. Oranges or tangerines work fine in this recipe.
ABOUT THE CHINA IN THE PICTURE:
My grandmother and grandfather celebrated their 60th wedding anniversary when I was very young. Their gift from all the children was a set of beautiful Japanese china. That was probably over 55 years ago. This grey and pink heirloom china was passed down to my Aunt Hilda, then to me and now it is time to pass it on to my niece April. I hope this anniversary china finds as much happiness with my niece as it has with me. The last enjoyment with this china will be to display these delicious cranberry and orange scones. Make new memories with your Great Grandma's china April Lorraine.
—Lorraine Fina Stevenski
Makes 24 scones
- 2- 1/4 cups all-purpose flour
- 1/4 cup finely ground toasted almonds
- 3/4 cup sugar
- 2- 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 cup butter, cold, cut into pieces
- 2 large eggs
- 1/2 cup heavy cream
- 1 tablespoon orange juice (fresh squeezed)
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon Fiori Di Sicilia (King Arthur Flour)
- 1/2 cup dried cranberries
- 2 tablespoons heavy cream
- 2 tablespoons finely ground toasted almonds
- 1 tablespoon vanilla sugar
- Preheat the oven to 375 degrees. Line 3 half sheet pans with parchment paper.
- In a large mixing bowl, whisk together the flour, ground almonds, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender until the mixture resembles small peas.
- In a medium mixing bowl, whisk together the eggs, heavy cream, orange juice and zest, vanilla extract and Fiori Di Sicilia. With a rubber spatula stir into the flour mixture. Stir in the dried cranberries. Stir the dough in the bowl just until it comes together. The dough will be very soft and sticky.
- Turn the dough out on a lightly floured surface and knead just a few times into a ball. Divide the dough into 4 equal pieces. With floured hands, gently pat each piece into a ball and then flatten into a 4"-5" round disk. Wrap each in plastic and refrigerate for at least 1 hour or overnight.
- Remove the dough disks from the refrigerator. Cut and bake immediately. On a lightly floured surface, cut each disk into 6 wedges. Use a sharp floured knife.
- Brush each scone with heavy cream. Combine the vanilla sugar and ground almonds in a shallow bowl. Dip the tops of each scone into the mixture and then arrange evenly on the baking sheets. Bake for 10-12 minutes or until well risen and golden brown. Remove and cool.