Jewel Toned Cranberry & Orange Scones

by admin - December 6th, 2011.
Filed under: Recipes. Tagged as: , , , , , , , .

Tis the season to start thinking about Christmas flavors – yum! The scent of cinnamon, cloves, gingerbread and fresh baked cookies fills our kitchen almost constantly these days. Soon to be mingled with the wonderful aromas of roasting turkey and pumpkin pie! We are blessed this year with all of our family coming home to Vancouver and filling our B&B rooms with joyful little (and big) voices, laughter, pranks (I’m sure there will be a few!), and many stockings lined up on our wonderful antique mantle. We’re so excited and have started preparing Christmas food favorites to accommodate all of the various traditions of our growing family. So far, our freezer contains French Canadian Tourtiere made with fresh ingredients from the new Pasture to Plate locally grown meat shop on the Drive, Seafood Lasagna with fresh scallops and prawns from the wonderful new Daily Catch Seafood Co. on the Drive, butter tarts (I tried out Anna Olsen’s recipe this year), and home made pies to be baked off at the last minute. More to come.  Today we will add big, soft Gingerbread cookies topped with crunchy golden sugar sprinkles and, of course, the old favorite Nanaimo Bars. All of these Christmas flavors inspired me to whip up a batch of scones for our guests this morning using wonderful BC grown cranberries and drizzled with White Chocolate from our favorite neighborhood kitchen shop – the Gourmet Warehouse. Check out their website at:

Cranberry, Walnut & Orange Scones with White Chocolate Drizzle

2 Cups Unbleached White Flour

1/4 Cup Sugar

1 tbsp finely grated lemon zest (rubbed into the 1/4 cup sugar for best results)

1/2 tsp Salt

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 cup cold Butter, cut into small chunks

1/2 cup chopped Walnuts

3/4 cup dried, fresh or frozen Cranberries, halved (if frozen, defrost, cut in half and pat dry)

1 large Egg

1/2 cup Buttermilk

Additional Beaten Egg for glaze

White Chocolate for Drizzle

Preheat oven to 425 F.  If using fresh or frozen cranberries, cut the larger ones in half, pat dry and sprinkle with a tbsp of additional sugar.  Set aside.  Measure out the 1/4 cup of sugar and rub the lemon rind into the sugar with your fingers to release the wonderful lemon oils.

Stir together flour, baking powder, baking soda, salt & sugar/lemon mixture. Add chunks of butter and using pastry cutter, cut until butter is about the size of peas. Stir in walnuts & prepared cranberries. In small separate bowl, beat one egg with the buttermilk.  Stir into wet ingredients, but only until the dough just comes together. If using fresh or frozen cranberries, handle the dough very carefully or it will get too wet and turn into a big pink blob!  Turn the dough out onto a floured surface and gently pat it into an 8″ round.  Here’s a photo of my scone round on my 1950’s yellow arborite counter top!  The wonderful blue bowl came from the West Point Grey pottery sale last week!  The dough resembles the jewel tones of  lovely stained glass if you are careful to not over work it.

Cut into 8 pie shaped wedges.  Line a baking sheet with parchment paper and transfer the scones to the pan.  Beat the additional egg with a fork to blend, then brush tops of scones.  Because they are so cute, I had to include a photo of the lovely green, brown and white free range eggs from our daughter’s Bowen Island farm!  The gorgeous soft green ones come from Ameraucanas hens.

Bake in preheated oven for approximately 15 minutes or until golden brown.  Allow to cool before drizzling with melted white chocolate.

We served the scones this morning with home made Strawberry & Orange Brandy Jam and  Persimmon Lemon Tartlets, which are phyllo pastry filled with home made lemon curd swirled with thick, creamy Mediterranean yogurt, topped with delicious, juicy fresh persimmons.