When I first went on maternity leave in mid-January, I was bit by the cooking/baking bug. I had grand plans of things I would bake at home but then the baby came a week early, so the list was cut a bit short.
Since cooking is my “day job”, I’ve found that when I’m home a lot of times the last thing I want to do is cook or bake. People are really shocked to find this out, too. Once someone finds out what I do, they immediately turn to my husband and say “I bet you love that because she must cook for you all the time.” He politely lets them know that I don’t, but that he does occasionally get leftovers from classes. Then the shock comes across their face. I’m not sure why though. Does a Starbucks barista go home and make coffee in his/her spare time? Does a dentist go home and check/clean/drill his/her teeth? Probably not, and I don’t think anyone is totally shocked by that.
I wish this all wasn’t the case because I love cooking and baking for my family. I did get some good cooking in, though, before baby Cecilia came and I can’t tell you how much I enjoyed it. My husband did, too. He enjoyed it so much that he joked he was going to gain “baby weight” if I continued on my streak.
These scones were one of the things I was able to squeeze in. Orange and cranberry is one of my favorite flavor combos so it was a no-brainer for me as to what flavor scones I wanted to make. These are so easy to whip up, it’s dangerous – especially because you’ll have some leftover buttermilk still hanging out in the fridge when you’re done that will be BEGGING to be made into something delicious.
Orange Cranberry Buttermilk Scones
Adapted from my beloved Tartine cookbook
Yields 12-14 scones (depending on the size you prefer)
FOR THE SCONES
4 3/4 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup granulated sugar
1 1/4 teaspoon salt
1 cup + 1 tablespoon cold, unsalted butter cut into small cubes
1 1/2 cups buttermilk
2 teaspoons orange zest
3/4 cup dried cranberries
1 teaspoon vanilla bean paste
FOR THE GLAZE
1/2 cup powdered sugar
1 tablespoon + 1 teaspoon fresh orange juice
1 teaspoon vanilla bean paste
- Preheat oven to 400F.
- Grease a large baking sheet and set aside.
- In a large bowl, sift the flour, baking powder and baking soda and combine.
- Mix in the sugar and salt until combined.
- Add the butter and mix in using a pastry blender or two butter knives. You can also used your fingers like I did. If you do this, make sure your hands aren’t too warm so you don’t totally melt the butter. Whichever method you choose, make sure your end product has small, pea-sized pieces of butter in it.
- Add in the buttermilk, orange zest, dried cranberries and vanilla bean paste and mix with a spoon until just combined and the dough holds together. While you’re mixing, if your mix seems a bit dry, add a small amount of additional buttermilk. If you still see small pieces of butter in your dough at this point, no problem! The butter will melt in the oven and help your scones become nice and flaky.
- Next, you’ll need a clean work surface to shape your dough. Lightly flour your work space, flip your dough onto it and shape it into a long rectangle (about 18×5 inches in size). You want your dough to also be about 1 to 1 1/2 inches high to make sure if bakes evenly and quickly.
- Using a large knife, cut the dough into 12-14 triangles (depending on the size you want).
- Move the triangles to your greased baking sheet.
- Bake scones until they are lightly brown on top – approximately 25-35 minutes. (If you have hot spots in your oven like I do, rotate the pan about 15 minutes into cooking).
- While the scones are baking, make the glaze by combining all of the ingredients in a small bowl until the powdered sugar has completely dissolved.
- Drizzle the glaze on the scones once they’re out of the oven and serve.
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