SCONES- orange, cranberry and pecan

NOTE to print recipe only, pages 9-10  

Orange-scented cranberry and pecan scones

 (Makes 12)

INGREDIENTS:  4 1/4 cups flour 5 teaspoons baking powder 1/2 teaspoon baking soda 1teaspoon salt 1 teaspoon freshly grated nutmeg 1/2 teaspoon ground allspice 2/3 cup granulated sugar  12 teaspoons (1 and 1/2 sticks) cold, unsalted butter, cut into cubes 1 cup dried cranberries (or use dried cherries) 1cup coarsely chopped pecan 4 eggs 1 cup cold heavy cream 2 tablespoons grated orange rind 2 teaspoon orange extract 1 teaspoon vanilla extract extra flour (for sprinkling)  One cookie sheet bordered with parchment paper Baking at 400F heated oven, for 17 minutes

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, allspice, and sugar. Scatter over the cubes of butter and, using a pastry blender or 2 round-bladed table knives, cut the butter into the flour mixture until the fat is large pearl-size pieces. With your fingertips, reduce the butter to smaller flakes for about 1 minute. Add the cranberries or cherries and pecans; toss well to combine.

2. In another bowl, whisk the eggs, heavy cream, orange rind, and orange and vanilla extracts. Pour the egg mixture over the flour mixture and stir with a blunt knife to form a dough. Knead the dough in the bowl for 30 seconds. It will be moist.

3. Divide the dough in half. On a floured counter, form each half into a 6-inch disk, and wrap it in waxed paper or foil.

Refrigerate for 2 hours, up to next day.

4. Set the oven to 400 degrees. Line 2 baking sheets with parchment paper.

 
5. Place the disks on a lightly floured work surface. Using a long knife, cut each disk into 6 wedges. 

Arrange 6 scones on each baking sheet, setting them 3 inches apart.

SUGAR AND NUTMEG, FOR SPRINKLE:

1/3	cup granulated sugar
1/4	teaspoon of freshly grated nutmeg

  In a bowl, mix the sugar with the nutmeg. Sprinkle the scones with the mixture.

TO BAKE: 400F oven

 Bake the scones for 17 minutes, or until they are golden brown. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.



ABSOLUTELY DELICIOUSLY!

BON APPETIT!

October 10, 2007 Boston globe    //Baking by Flavor by Lisa Yockelson,//