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    Tuesday, July 03, 2007

    Orange and Cranberry Scones American Style

    I love Ina Garten “The Barefoot Contessa’s” food. I’m sure the words lo-cal have never passed her lips.
    These Orange and Cranberry Scones are a great example of hi-cal hi-taste food.

    I combined the butter and dry ingredients in the food processor. Quick pulsing keep the butter cold and into nice little pea shapes.

    So take
    4 cups plain flour
    2 tablespoons baking powder
    2 teaspoons salt
    ¼ cup sugar

    340 gms cold butter cubed
    1 tablespoon orange zest

    4 eggs
    1 cup cream

    1 cup dried cranberries (Craisins)
    ¼ cup flour

    Egg wash
    1 egg mixed with 1 tablespoon water

    Blitz dry ingredients with cold cubed butter in food processor.
    Mix eggs with cream and add to dry ingredients
    Just pulse till mixed or transfer to another big bowl before adding wet ingredients

    Meanwhile toss Craisins with extra flour and add to dough

    Roll out to ¾ inch
    Cut into rounds with cookie cutter

    Brush with egg wash and bake 200C 20- 25 minutes
    Cool on a rack and then ice with
    ½ cup icing sugar mixed with a little orange juice to make a glaze.

    Drizzle over scones and serve.

    You spread them with butter but even Ms Garten just served them as is!!!

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