Do you remember those Starbucks Cranberry Orange Scones they used to make with cornmeal? I don't know when they changed the recipe, and I don't know why. I LOVED the cornmeal in the scone. It gave it texture, it cut down on the cakey feeling. It made them extra special. At some point they cut out the cornmeal. I keep ordering them hoping that I'll like it as much, unfortunately I'm always disappointed. Today, I have finally found the perfect combination, and am vowing to never order a cranberry orange scone from Starbucks again... who needs to when you can make the perfect one at home?
Both scone recipes are made from similar bases, so I'll just give you the run down on the generics, and the recipes will be on the recipe page. In a large bowl combine flour, sugar, leavening (baking powder or baking soda - what ever the recipe calls for) and salt. In the Cranberry Orange scone recipe I added orange zest at this point as well. Combine this well with a whisk. Cut in the butter until it is small pea size pieces. You can do this in a Cuisinart if you prefer, however, I am a fan of a pastry cutter and doing it by hand. Combine cream and eggs, then add to dough. Mix until just combined. Pour onto a counter (or a rolling mat) sprinkled with flour. Shape into a rectangle about 1/2" thick. Cut into even squares, then again on a diagonal to form triangles. Transfer this to a lined baking sheet and bake for about 18-20 minutes. Glaze as desired.
|Vanilla Bean Scone|
|Cranberry Orange Cornmeal Scone|