Well here we are: Thanksgiving week. I had a grand post planned for you today but I’ve come down with my annual ‘could you come at a worse time?’ cold, so it’ll have to wait. Instead, we have something relatively short but sweet and perfect for those of you looking for a quick breakfast treat to whip up on Thanksgiving morning. These scones are from the Flour cookbook. You’ve heard me go on and on about Flour so I’ll spare you today. But the book is genius. Put it on your Christmas list. Pronto.
Now let’s talk scones. There are cream scone people and butter scone people. We can save ourselves a big debate at this very moment because I know you’ve got shopping to do, and I’ve got a suitcase to pack. And a camera to charge. And sunglasses to find. But let’s suffice it to say: cream scones tend to be softer and cakier (and usually a little flatter) while butter scones tread an interesting balance between hefty and flaky. They’re my absolute favorite, actually. Made with half butter and half buttermilk and creme fraiche, the cranberry orange scones I’m sharing with you today fall quietly and miraculously into both categories at the same time–the reason I’ve fallen so hard for them. They’re light and fluffy while still maintaining a nice exterior flakiness so characteristic of butter scones.
I’m off to New York tomorrow at the crack of dawn; I’m wishing you a most amazing, restful Thanksgiving with your family, significant other, pets, gaggle of friends, wailing toddlers, rowdy neighbors, or whomever and wherever you find yourself sharing the day. Thank you for joining me in my tiny corner of the Internet. I’m grateful for that. And for you. Happy Thanksgiving.
A Few Other Morning Recipes from the Archives:
Vanilla-Specked Scottish Scones
Yeasted Waffles with Pomegranate Syrup
Pumpkin Semolina Cake (while not a breakfast recipe, this is a stunner at any time of day)
Blackberry Cornmeal Muffins (experiment w/ fruit, adding apples or pears instead of berries)
Winter Morning Couscous
Mexican Hot Chocolate
Fresh Cranberry and Orange Scones
While you may certainly use dried cranberries (or any other dried or fresh fruit of your choosing), use fresh cranberries here if you can; there’s more genuine flavor and a little tartness that compliments the zest of the orange and the slight hand of sugar really nicely. In her directions, Joanne bakes up the scones in one large circle and then cuts them after they’ve cooled. I prefer cutting and separating them straight away so the edges get crisp just like the top.
Adapted from: Flour
2 3/4 cups unbleached all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1 1/2 cups fresh cranberries, chopped
2 tablespoons freshly grated orange zest (about 1 orange)
1/2 cup (1 stick) unsalted cold butter, cut into 8 to 10 pieces
1/2 cup cold buttermilk (feel free to use low-fat or non-fat buttermilk here if you’d like)
1/2 cup cold creme fraiche
1 cold egg
1 egg yolk, lightly beaten
2 tablespoons sanding sugar or granulated sugar, to top
Position a rack in the center of the oven and preheat the oven to 350 F.
Using a stand mixer fitted with a paddle attachment (or a hand-held mixer), mix together the flour, baking powder, baking soda, salt, and sugar on low speed for 10 second until just combined. Add the orange zest and cranberries and mix another few seconds to combine.
Scatter the butter over the top of the mixed dry ingredients and beat on low for about 20-30 seconds, or until the butter is slightly broken down and nickel-sized pieces are still visible. In a separate small bowl, whisk together the buttermilk, creme fraiche, and whole egg until well mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. It’s o.k. if there’s a little loose flour at the bottom of the bowl.
Gather and turn it over in the bowl so that it picks up all the loose flour. Dump dough onto a clean counter top and pat it into an 8-inch circle about 1 inch thick. Brush the egg yolk over the top of the circle and sprinkle sanding sugar across the top. Cut the circle into 8 wedges and lay each wedge out onto a baking sheet. Bake for 20-30 minutes or until they’re golden brown on the top and around the edges. Transfer to a wire rack to cool for 30 minutes.
Makes: 8 scones
Storage: The scones taste best when eaten the same day, but are fine stored in an airtight container at room temperature for up to 3 days.