Friday, March 30, 2012

Cranberry Orange Scones

Cranberry Orange Scones
Having an English boyfriend makes for some interesting debates on what food should or shouldn't be (and how it should or shouldn't be pronounced).   English scones (pronounced sc-ON) are more like American southern style biscuits.  They aren't sweet; but, they're generally eaten with dollops of clotted cream and jam.  I imagine the final outcome to be quite similar to a traditional strawberry shortcake:
Meanwhile, the English use the word biscuit to describe, well everything:
Cookies are biscuits.

Dog kibble is biscuits.

Crackers are biscuits.

Drugs are biscuits.

I'm pretty sure everything is a biscuit.  Except for cake.  Everything else is cake.
Brownies are cake.

Cake is cake.

Pudding is cake.

Although sometimes pudding is bread.

And pudding is cake.

Pudding is also meat.  Gross.

Got it?  Good.
That's enough culture.  Back to America and these beautiful sc-OH-ns.  I found this recipe here: and easily converted it to vegan.  These scones were not too sweet, had a moist texture inside, and a slightly crunchy outside.  This will be my new base for scones as they can easily be modified by adding different fruits and spices.
Orange Cranberry Scones
2 cups unbleached all-purpose flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt ---> DO NOT MEASURE YOUR INGREDIENTS OVER THE BOWL.  I can say with sheepish certainty that salty scones are not very satisfying.

5 tablespoons chilled earth balance

1/2 cup dried cranberries, chopped
1 teaspoon orange zest
1 cup soy cream
1. Adjust oven rack to middle position and heat oven to 425°F.
2. Mix flour, baking powder, sugar, and salt  into large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in earth balance until mixture resembles coarse meal, with a few slightly larger margarine lumps. Stir in chopped cranberries and orange zest. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add cranberries and orange zest and pulse one more time. Transfer dough to large bowl.
4. Stir in soy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with a knife or bench scraper
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes.
Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.


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