Here are all my ingredients. I have learned that there is a reason why the cooks on TV have all of their supplies out and ready to go. It just makes everything easier. It also insures that you will not begin making a recipe only to find that you do not have enough sugar/eggs/flour/vanilla/butter/etc.
That includes having your cooking tools ready. Here are the ones I used:
I <3 my Pastry Blender and my Zester!
2 Cups All Purpose Flour
1/4 Cup Sugar
1Tbsp Baking Powder
1/2 tsp Salt (Kosher)
1 tsp grated Orange Zest
1/2 Cup Dried Cranberries
1 1/3 Cups Heavy Cream
When Cream is integrated, knead 8-10 times on a lightly floured surface. (At this time your hands will be too sticky to take a picture.)
Pat or roll out until it is 1/2 inch thick.
Cut into 2 inch circles with a biscuit cutter or drinking glass rim.
form into an 8 inch circle and cut into pizza wedges. Place on a buttered cookie sheet (unbuttered Silpat) 1 inch apart.
Bake at 400 degrees (conventional oven or 350 degrees for a convection oven) for about 15 minutes or until golden brown on the edges.
While the scones are baking you can make the Orange Glaze
1 Cup Powdered Sugar
2 Tbsp Orange Juice (I just squeeze half of the orange I got the zest from and eat the other half)
Add more orange juice as needed until glaze is smooth and slightly thick.
Drizzle on scones and top with more orange zest.
The original recipe is Lemon Cream Currant Scones. Just substitute Lemon Zest and Lemon Juice for the Orange Zest and Orange Juice and substitute Currants for the Cranberries. Easy, Peasy, Lemon Squeezy!
I got the original Lemon Cream Currant Scone recipe from a cooking class at the YWCA when I was on the Membership board. Lauren Hemenway, who owned The Verve Coffee and Art House taught it. I also have her Peach Scone recipe. Our Favorite! If only I could get her cookie recipe...