If you think a freshly baked homemade scone is a great thing to wrap your mouth around, get set to break a new speed record getting out to the kitchen for today’s must-try pair of recipes.
Both of these can be, and who could possibly resist, treated to a final flourish with a dose of marmalade butter and a quick-fix version of Devonshire cream.
These mouth-watering whipper-uppers come to us courtesy of faithful Forum contributor and Everett cook Terry Brundage, who tells us, “I made a couple of different scones for the gals in my office to say thank you for the going-away party they gave me. Both were a hit.
“The heavenly orange-chip scones recipe was a new one for me, and I didn’t try them that day because I enjoy the cranberry-orange scones so much, but after hearing people say how good they were, I came home that night and made another batch since I had some leftover buttermilk, and we had them with our dinner.”
Terry adds, “I served both scones with the orange marmalade whipped butter and the Devonshire cream recipes. The cream recipe is also great to dip fresh fruit in, put on the top of pound cake with strawberries, for scones or, as my friend Adriana says, ‘Good with just about anything’.”
You’ll notice the heavenly orange-chip scones call for an icing, but Terry says, “I didn’t put it on my scones.”
Now for:
Cranberry-orange scones
2 cups flour
7 teaspoons sugar
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter, softened
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half
1 egg, beaten
In a bowl, combine the flour, sugar, orange peel, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine the cranberries, orange juice, half-and-half and egg; add to the flour mixture and stir until a soft dough forms.
On a floured surface, knead 6 to 8 times. Pat half of the dough into a 6-to-8-inch circle. Cut into 6 wedges. Do the same with the remaining dough. Place on an ungreased baking sheet and bake at 400 degrees for 12 to 15 minutes.
Makes 12 scones.
Heavenly orange-chip scones
2 cups flour
1/2 cup sugar
1 1/2 teaspoons grated orange peel
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup buttermilk
1 egg
1/2 cup miniature chocolate chips
Icing (recipe follows)
In a large bowl, combine the flour, sugar, orange peel, baking powder, baking soda and salt. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, combine the buttermilk and egg; add chocolate chips. Pour the buttermilk mixture into the flour mixture and mix until a sticky dough is formed.
On a floured surface, take half of the dough and pat out into a 6- to 8-inch circle. Cut into 6 wedges. Repeat with remaining dough. Place scones on a greased cookie sheet and bake at 350 degrees for 18 to 22 minutes. When cool, spread with icing.
Makes 12 scones.
Icing
2 cups powdered sugar
1/4 cup orange juice
1 tablespoon grated orange peel
In a small mixing bowl, combine the powdered sugar, orange juice and peel and whisk until smooth.
Orange marmalade butter
1/2 cup (1 cube) butter, softened
1/4 cup orange marmalade
In a small bowl, beat softened butter with an electric beater until smooth and creamy; blend in marmalade.
Devonshire cream
1/2 cup whipping cream
1 tablespoon powdered sugar
2 tablespoons brown sugar
1/2 cup sour cream
3/4 teaspoon almond extract
In a mixing bowl, whip cream until stiff and stir in the powdered sugar. In a separate bowl, combine the brown sugar, sour cream and almond extract, mixing well. Fold into the whipped cream, cover and chill.
The cream is great to dip fresh fruit in or as a topping for other desserts.
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