Orange Cranberry Scones
Makes approximately 12
3 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
1 cup plus 2½ tablespoons cold heavy whipping cream
2 teaspoons orange zest
½ teaspoon vanilla extract
¼ cup chopped sweetened dried cranberries
1 large egg, lightly beaten
Orange Glaze (recipe follows)
Garnish: orange zest
1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly.
3. In a small bowl, stir together cream, orange zest, and vanilla extract. Pour cream mixture into flour mixture, stirring with a fork just until dough starts to come together. Fold in cranberries. Knead by hand 3 or 4 times.
4. On a lightly floured surface, press dough to a ¾-inch-thick circle. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling once. Place on prepared pan. Freeze until firm, 15 minutes.
5. Brush tops with lightly beaten egg, and bake until golden brown, 16 to 20 minutes. Let cool completely and drizzle with Orange Glaze. Garnish with orange zest, if desired.
Orange Glaze
Makes ¾ cup
1 cup confectioners’ sugar
3 tablespoons fresh orange juice
In a small bowl, whisk together confectioners’ sugar and orange juice. Use immediately.
Drawing the eye to Orange Cranberry Scones, a sprinkling of zest gives the first hint to the bright citrus that pairs perfectly with sweet-and-sour dried fruit. This recipe is ideal for an afternoon tea menu planned in celebration of the Thanksgiving holiday.
Caramelized Onion, Gruyère, and Poppy Seed Rolls
Makes 20
1 tablespoon butter
1 sweet onion, chopped
1 teaspoon balsamic vinegar
1 (0.25-ounce) package active dry yeast
2 tablespoons granulated sugar
¾ cup warm milk (110° to 115°)
1 large egg
¼ cup butter, melted
1½ teaspoons kosher salt
2½ cups bread flour
1½ teaspoons poppy seeds
1 cup shredded Gruyère cheese
In a medium skillet, melt butter
