Tuesday, August 2, 2011

Make This!!

Orange Breakfast Scones! I found this recipe a few weeks ago in The Seattle Times. This recipe is a must try. It's super simple and even the raw dough tastes delicious. Every bite of these scones is like a slice of sunshine. I am so sun-starved, I have to find my sunshine anywhere I can. :)

Orange Breakfast Scones from the Sweetie Pies Bakery in Napa Valley.

1 2/3 cup flour
1 1/3 cup cake flour
1/4 cup sugar
3 3/4 t baking powder
1/4 t slat
1/2 cup + 2 T cold butter, cut into cubes
1/4 c currants (I used dried cranberries)
2 T orange zest
1 egg
1/4 cup + 3 T half & half
3/4 t orange juice
1/4 cup heavy cream
1/ c turbinado sugar

Orange Frosting
1 cup powdered sugar
2 T butter
1 T orange juice
2 to 4 T milk

Into a stand mixer fitted with a paddle attachment, combine the flours, sugar, baking powder & salt
Over low speed, add the butter cubes & mix just until the mixture resembles a coarse meal, about 3 minutes.
Add the currants & orange zest, and mix just to combine.
Into a medium bowl, whisk together the egg, half & half & orange juice. With the mixer running, slowly add the liquid mixture until incorporated, careful not to overmix.
Remove the dough from the bowl & place on a lightly floured surface. Press the mixture together to form a cohesive mass. Roll or press to a thickness of 1 inch & cut into desired shapes (scraps may be rerolled one time & cut again).
Place the scones on a parchment-line baking sheet about 1.5" apart, and cover and chill overnight (or freeze for one hour). Shortly before baking, heat the oven to 375*.
I didn't have enough room for the baking sheet in my freezer,
so I used a dinner plate instead. It worked just fine!

Brush the scones with the heavy cream & sprinkle over the turbinado sugar. Bake the scones until risen, the bottoms are browned & the tops are golden-brown in spots, 25-35 minutes, depending on the oven. Rotate the scones halfway through baking to ensure even coloring.
Remove the scones & cool on a wire rack.
Frosting: In the bowl of a stand mixer or in a large bowl, combine the powdered sugar & butter. Mix using the paddle attachment (or a hand mixer) until the butter is softened & incorporated. With the mixer running, slowly add the orange juice. Add the milk, 1 T at a time, until the frosting is just pourable.
Brush or drizzle the frosting over the scones. Serve immediately.

No comments: