From Scratch

Nearly everyone likes scones warm from the oven. The problem comes the next day, when they’re drying out and crumbly, not flaky the way they should be. The obvious solution is a smaller recipe — most yield 8 or more — but not all recipes can be scaled down successfully.

This longtime favorite does lend itself to a smaller yield — it’s for 4 now — with a few adjustments I made. Thanks to the buttermilk and butter these are pretty good keepers when held airtight, but they are best when fresh. The original recipe, for 8 scones, is from the November, 1998 issue of  Bon Appetit and it’s perfect for larger families or gatherings.

Like all scones, these are quick to make by hand, but you can also make them in a stand mixer, using the lowest speed throughout; it really doesn’t save much time. If you don’t have buttermilk, you can use buttermilk powder or simply put 1 1/2 teaspoons of vinegar into a liquid measuring cup and add milk, even fat-free, to the half-cup mark and let stand for about 5 minutes. In any case, you can have fresh, light scones with a buttery, not sugary, taste in under an hour.

Orange Cranberry Scones

Adapted from Bon Appetit

1 1/2 cups all-purpose flour (200 g)
3 TB sugar (35 g)
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon  baking soda
2 TB grated orange peel
3 oz (3/4 stick) cold unsalted butter, cut into 1/2″ pieces
1/2 cup dried cranberries 
1/2 cup cold buttermilk
OR
2 TB buttermilk powder (add to dry) + 1/2 cup cold water

Set a rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet with a silicone mat or parchment.

Place flour, sugar, baking powder, salt and baking soda into large bowl and whisk to aerate and combine. Add orange peel and mix well.

Rub in the butter until the mixture resembles coarse meal. Add dried cranberries and mix well. Add most of the buttermilk, holding back 1-2 tablespoons, and mix with a light touch until moist clumps have formed. If necessary, add the rest of the buttermilk.

Turn out the dough onto a lightly floured work surface, knead briefly and gently until you have a smooth, but still soft, dough and pat it into a round about 1 inch thick. Cut into quarters.

Transfer the wedges to the baking sheet and bake 23-25 minutes, until the tops are golden. Let cool on the baking sheet about 10 minutes and serve warm with a little butter or, if you dare, clotted cream. Keep leftovers airtight.

Serves 4

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Tags: cranberries