cranberry orange scones.

this morning, i ate one of these scones and was off to volunteer for the first half of my day. i volunteered with a group of students here, which is an organization i’ve wanted to volunteer with since i moved to boston.

the group of students i was with are participating in our alternative spring break (asb) program. they’ve decided to spend their spring break doing service at various agencies in boston. this year’s asb theme is food justice, so all the places they are volunteering at tie back to this theme.

at the food bank, we had two tasks: boxing bread by date and labeling frozen gnocchi bags. i don’t remember the exact numbers, but we boxed enough bread to provide 5,000+ meals and labeled enough gnocchi to provide 400+ meals.

a morning well spent.

i’ll be volunteering with this group for the rest of the week, and i can’t wait to share all the things i learn about food justice. if i could go back and get another bachelor’s degree, it would totally be in food justice.

now, i told you i’d spend more time in the kitchen.

i think i really love making scones. i was inspired to make these ones, because they were a bit different than ones i’ve made before. this one has buttermilk and creme fraiche. trust me on this, it makes for one scrumptious scone.

i had one of these to start my day! you should have one to start yours.
and then go and volunteer somewhere for a couple hours. bestweekdayever.

cranberry orange scones
printable recipe – barely adapted from flour cookbook

yield 14 round scones

ingredients
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup + 2 tablespoons sugar
1/2 cup dried cranberries
zest of one orange
1 stick unsalted butter, cut into 8 pieces
1/2 cup buttermilk, cold
1/2 cup creme fraiche, cold
1 egg, cold
1 egg yolk, beaten

preheat oven to 350. prepare a baking sheet with parchment paper or silicone baking mat.

combine flour, baking powder, baking soda, salt, sugar, orange zest, and cranberries in the bowl of an electric mixer with a paddle attachment. mix on low until combined. add butter and beat on low until the butter is broken down into grape-size pieces, about 30 seconds.

put buttermilk, creme fraiche, and egg in a small bowl and whisk until combined. pour mixture into the flour mixture and beat on low until the dough just comes together. there should be bits of flour at the bottom of the bowl still. remove bowl from the mixer and use your hands to finish combining the dough and the bits of flour until all the flour has been added in.

turn the dough over on a lightly floured surface and form it into a 1” thick circle. use a biscuit cutter to cut out rounds. place rounds on baking sheet about an inch and a half apart. brush the tops of the rounds with the egg yolk and sprinkle with sugar.

bake for 30-40 minutes, until golden brown and delicious. move to a rack to cool. nom.

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