Cranberry Pecan Cream Scones with Orange Glaze
I tend not to toss the word “perfect” around lightly. In fact, I did a post where I shared my feelings on perfectionism. Yet, there are those times when no other words seems to suffice. I have tasted and made many scones in my baking lifetime and I tell you – these are perfect little scones.
I am a huge fan of Carole Walter, a pastry chef, cookbook writer, and teacher. I am especially fond of her book, Great Coffee Cakes, Sticky Buns, Muffins, & More. I have made and loved many recipes from that book and among those, this one is my favorite. I have been making these delicate sweet little scones for years. If you find yourself at my home for Sunday brunch, you will likely find these among the other dishes on the buffet table.
These scones are versatile in that you can switch up the dried fruit and nuts to your heart’s desire. Imagine dried cherry and almond, or maybe fig and walnut. For me, the cranberry and pecan will always be my favorite.
A few notes: Ms. Walter knows her stuff and she is a thorough and professional baker. Her directions for rolling these scones involves a pastry cloth and a cloth sleeve for the rolling pin. I have always used them in the past when making these scones. However, in baking them for the blog I questioned if others would have these items. So, I decided to forgo using them and roll the dough on nothing more than a floured surface with a floured rolling pin. They came out beautifully as I think you can see in the photos. They rose high and were fluffy and light. I doubt I will ever make these scones again with a pastry cloth and sleeve, but if you have them and want to give them a try, by all means do.
These are scones you will remember long after your morning coffee or afternoon tea.
Cranberry Pecan Cream Scones with Orange Glaze
2 cups cake flour
1-1/3 cups all-purpose flour, plus additional for kneading and rolling
5 tablespoons granulated sugar
4-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) butter, cut into 1/2-inch cubes and chilled
1 teaspoon freshly grated navel orange zest
1/2 cup dried cranberries, plumped*
1/2 cup toasted broken pecans
1 cup plus 2 tablespoons heavy cream
1 large egg
1 large egg yolk (reserve white for egg wash)
1 teaspoon pure vanilla extract
1 egg white mixed with 1 teaspoon cold water, for egg wash
*To plump cranberries, put cranberries in a small bowl and cover with 1 cup boiling water. Let soak for 15 minutes. Drain cranberries and then press them between sheets of paper towel to remove excess moisture.
Scones
Position the rack in the middle of the oven. Heat the oven to 375˚F.
Combine the cake and all-purpose flours, the sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment, and mix for 5 seconds. Add the butter and orange zest and mix on low speed for 2 to 2-1/2 minutes, or until the mixture forms pea-size bits. Add cranberries and mix for 5 seconds. Add the pecans and mix for 5 second more.
In a small bowl, whisk together the cream, egg, egg yolk, and vanilla. With the mixer off, add the liquids to the flour mixture, then mix on low speed, scraping down the side of the bowl as needed. Mix until a rough dough is formed. (Don’t worry if there are some dry bits remaining at the bottom of the bowl.)
Sprinkle a flat surface liberally with flour. Empty the dough onto the surface. With floured hands, knead the dough five or six times, using additional flour and a dough scraper to prevent the dough from sticking. Press the dough into a square. (Before proceeding, move the dough to the side and scrap the work surface clean of any sticky dough.) Sprinkle the work surface again with flour. Place the dough on work surface and with a floured rolling pin, roll the dough into a 12-inch square. Fold the dough into thirds like a business envelope. Do this by using the dough scraper to lift the far side of dough and fold it over on itself. Press the dough to align the sides as best you can. Lift the lower edge of dough and flip it over on itself. You will now have three layers of dough. Press the top gently with your hands, then roll into an 18×5-inch strip.
Using a straight-sided 2-1/4-inch cookie cutter dipped in flour, cut straight down into the dough, without twisting the cutter, making seven rounds across and two down. Be sure to dip the cutter in flour before cutting each round. Gather the bits and pieces and lightly press them together into a rectangle. Roll the dough to a 1/4-inch thickness and fold it in thirds. Give the dough a quarter turn and gently roll it again into a long strip, approximately 1/2-inch thick. Dip the cutter into flour, then cut additional rounds. Place scones 1- 1/2-inches apart on an ungreased cookie sheet. Brush tops with egg wash.
Bake for 16 to 18 minutes, or until firm to the touch. Remove from the oven and let cool on the cookie sheet for about 5 minutes before loosening with a thin, metal spatula. Glaze with Orange Glaze.
Glaze
1-1/2 cups confectioners sugar, sifted
3 tablespoons freshly squeezed orange juice
1 teaspoon grated orange zest
Pinch salt
In a medium bowl, whisk together the sugar, juice, zest, and salt until smooth.
Yield: 18 scones
Source: Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More
I adore scones and have a favorite recipe that uses buttermilk as the liquid, rather than cream. With the addition of cake flour and cream I imagine these scones to be quite delectable! PS: I’ll bring homemade jam to go with the scones for brunch!
Wonderful post! Perfect baked good – sweet, but not overwhelming. They look great for any time of day. Really appreciate your doing the scones without the cloth and sleeve. I know I would get started, and then see the cloth, etc.. and go “oh well”, and plow ahead. Usually why my baking is sketchy. Glad to have a pro try it first!
Thanks Sher! No need to get fussy if something simpler gets you to the same place.
These scones look beautiful indeed! I love how you thought about your readers! I don`t have pastry cloth and sleeve. So, I’m glad to know the recipe still works without them. 🙂
Lynna, often we can be deterred from making a recipe just because it sounds overly fussy. I love these scones but wanted to simplify them. I just feel that a scone is a baked good we don’t need to overly complicate. XX
I use the “business envelope” technique with my savory biscuits too, it works great!!!
[K]