For some reason, I had convinced myself that I couldn’t make scones. Those delicious English biscuit-y things you can get at Starbucks. Then I watched Ina Garten (I love her) making a version with cranberries and orange peel and couldn’t resist. You can find her recipe here.
This is the only mixing photo I have. I thought the eggs and cream looked pretty in the pink bowl.
Tip: when the recipe tells you to use a big mixer with a paddle attchment, you should do it. I decided to use my little portable mixer and it nearly expired. This recipe makes a lot of dough! It’s also on the stiff side. And be sure to flour your hands, rolling pin, cookie cutter and surface because the dough is also very sticky. Photography was out of the question.
In the oven. Garten’s recipe states that it makes 14-16 scones, but I got 24. Either I messed up, or Ina likes them really thick.
And out of the oven. Be sure to sprinkle them with sugar, because the entire recipe calls for only one half cup of the stuff. The orange glaze sweetens them too.
You’re supposed to eat scones with jam and clotted cream, but I was fresh out, so enjoyed them with butter. I have to say they were good. Kind of a cross between a baking powder biscuit and shortbread. Much flakier than the ones at Starbucks.
They taste even better when you eat them outside with a cup of tea.