Craving Some Sweet..Not Savoury Scones

What is it about food cravings these days. I woke up this morning and just had to have some scones for breakfast. Not the savory kind I love so much, but, with plump, juicy raisins and a little orange zest. This recipe is from the Barefoot Contessa herself . They are moist scones that have a sweet orange glaze drizzled over the top. Eat some now and freeze some for later because the recipe makes 14 to 16 scones.

Reality check...in browsing through my fridge I only had 2 eggs left, so, even though I would have loved to have many more of these flaky scones to freeze I was forced to cut the recipe in half...so sad. I excluded the glaze as well this time round because the sweetness just wasn't part of the craving.. although I know it takes the scones up a notch. I wanted a lovely toasted scone slathered in butter...very comforting :D It also means that I need to walk over to the grocery store for some eggs and milk....

My boss is gone for the next few weeks, so, for the most part, the office is closed. I need to show my face a few days a week to catch up on things, make appointments and confirm patients, etc. Just because the boss is gone and we have no patients does not mean there is not plenty to do!!!

I would have loved to whisk myself off to a warm Caribbean climate...but you know how it goes. That does leave me plenty of time to linger over breakfast, however, and get caught up on some of those recipes I have been meaning to try for the last while...catch up on some blogging, reading, walking and my nemesis..... housecleaning....maybe I should be snorkelling somewhere after all......or lying on the beach with a great book.....

**Cranberry Orange Scones**

(in this case raisin)

4 cups all-purpose flour, plus
1/4 cup all-purpose flour
1/4 cup sugar, plus
additional sugar, for sprinkling
2 T baking powder
2 tsp kosher salt (kosher salt is a must, less salty: if not available 1/2 amount)
1 T grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries (in this case raisins; although I did have dried cranberries)

Egg Wash

1 egg, beaten with

2 tablespoons water or milk

Glaze

1/2 cup icing sugar, plus
2 T icing sugar
4 tsp freshly squeezed orange juice

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Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. (I still used the Food Network trick of grating the very cold butter). Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries (in this case raisins) and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Makes 14 - 16 scones