Thursday, June 2, 2011

Orange and cranberry scones 香橙司康, 蔓越梅司康

The daylilies I ordered finally came in the mail today, so I couldn't wait to plant them. However, we've been having isolated thunder storms pretty much all day. It started during the morning rush hours, then it became sunny and burning hot, then it turned cloudy during the afternoon rush hours, then it's pouring, lighting and thunders. When we got home, we saw Seymour (our cat) was hiding under the bed. Oh~ He was afraid of the thunders! There was a short break for the rain, so we planted the flowers in our backyard. Hopefully we will have a pretty garden this summer.

I used to love Panera Bread's orange scones. I would go there every Saturday morning and have the orange scone, almost like a ritual to me. Once I found this recipe, I went no more. This recipe is so quick and easy, and the scones taste great (I think)! Another option is to prepare the dry and wet ingredients separately the night before, refrigerate the wet ingredients and bake in the morning.

Basic ingredients (makes about 8):

Dry ingredients:
  • Butter 75 grams (1/3 cups), softened and cut in small cubes
  • All-purpose flour 290 grams (2 cups)
  • Sugar 80 grams (1/3 cup)
  • Baking powder 2 tsp
  • Salt 1/4 tsp

Wet ingredients:
  • Milk 1/3 cup
  • Cream cheese 85 grams (3 oz.), softened
  • Egg 1, beaten

Addition choices:
  • orange zest from 1 orange
  • cranberry raisins 1/3 cups


1. Mix the dry ingredients together in crumbs with a fork.
2. Mix the wet ingredients together, then pour it into the dry ingredients. Add one of the choices from the list above. Fold gently to form a dough. Note: Do not overmix. As long as all ingredients form a dough, it's fine.
3. Divide into 8 pieces and shape into the shape you like, round or triangle (about half inch thick). Put them on a lightly greased cookie sheet. Or you can use a scone pan, which is pretty popular right now. 
4. Bake at 200 C (400 F) for 18-20 minutes.

A scone pan

Cranberry scones
Orange scone

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