Cranberry Scones w/ Orange Glaze (microwaved well the next day)

M

marilynfl

Moderator
3 C cake flour

1 C whole wheat flour

1/4 C sugar

2 TBL ground almond flour

2 TBL baking powder

1.5 tsp salt

3 TBL whole oats

8 TBL (1 stick) unsalted butter, frozen

2 C heavy cream

1 TBL grated orange zest

2 tsp vanilla extract

1 1/4 C fresh cranberries, chopped (or dried)

Adjust oven rack to middle. Preheat to 400 degrees F.

Sift together flours (cake, wheat, almond), sugar, baking powder and salt. Add oats. Set aside.

Grate butter on large holes of box grater. Cut into flour mix with pastry cutter or forks.

Blend cream, zest and vanilla together. Add to flour mixture and fold just until combined. Fold in cranberries.

Pat out into 3/4" thick dough, cut with 3" cutter or wedges. Place 1" apart.

Bake until puffy--20 minutes. Cool then ice.

Glaze: stir to combine

1 C powdered sugar

2 TBL orange juice

1/2 tsp orange zest, grated.

Marilyn's Notes: First off, I have NO IDEA where this recipe is from or even how old it is. It's a Xerox copy from a recipe book and the only clue is the section title footer called "Thanksgiving Feast, Pg 75". I defer to GayR's genius on stuff like this.

As per usual, I didn't read through the whole recipe and though the sugar sounded too low, so I used 1/2 C, not realizing the glaze would sweeten them (since I never glaze scones. But I did these...and glad of it.)

Didn't bother sifting...just whisked it all together. Didn't have any flat oats because I'd used them all up for granola so I added 1/4 C of granola instead.

And those cranberries? Remember that old old bag in the freezer that I used to make wig's cake? This time I looked at the plastic wrapper and the Expiry date was....8/2014 ! Which means they were--oh the shame--EVEN OLDER than I thought--probably bought in November of 2013!!

But, hey they worked fine! Apparently, what doesn't kill you with gastroenteritis makes good pastries.

The dough was REALLY sticky, so I plopped it down on floured board and stuck a sheet of non-stick aluminum foil on top to roll them out. Then I popped the whole thing in the freezer to firm it up a bit before cutting/baking. Cut 2" squares for the library from about 1/3 of the dough. Stuck the rest in the freezer for another day.

While the recipe doesn't say it, I gave them an egg wash (egg + dribble of heavy cream) and heavy sprinkle of turbinado sugar (STILL forgetting about the glaze) before baking. Since they were smaller, I baked for 15 minutes, then checked. They weren't quite golden, so another 3 minutes brought the internal temperature to >200. Done!

Tasted good plain, but the glaze was an excellent compliment. Used Clementine juice and quite a bit of zest...way more than 1/2 tsp.

Zapped two dry ones the next day and they held up really well. Warm and moist with a cup of tea...heaven.

 
O, my stars--yr REC sounds fantastic, M, what w/ all the real cr, butter, cake fl & fruit additions!

I also have some old cranberries on hand I need to use up as well as plenty of whipping cream which was left over from a catering job this past weekend so am I am going to try these scones very soon. And see? Once again, proof that those expiration dates don't always ring true for many edible products. It pays to use your senses to determine if something is past its prime.

I guess a challenge for me to issue would be: What would you do if there were no expiration dates stamped on food items---like what it was like in the old days when I was a kid? You look, taste, feel and/or smell and decide whether to use something or pitch it.

 
well, aren't you CLEVER! Yes, that's it exactly! For a fabulous dish, make Ogden's *Crab Chowder*

It is truly one of the most decadent dishes I've ever made. Startled myself at how good it turned out.

Curious, are you sure you aren't GayR? Because your sleuth-y skills are right up there with hers.

(edited after coffee: I had posted Bradley Ogden's Crab Chowder years ago and apparently it is lost in the "Great Black Hole of Lost Recipes That Was Gail's." My text above seems to imply that it in the recipe book that curious found. It is NOT . However, I will gladly repost it if anyone wants it. Truly rich and lovely chowder.)

 
okay, but it's for *crab* chowder. He used a real Dungeness crab: I used

ridiculously expensive *large lump* canned stuff available in the fish cold case around the holidays.

I guess you can sub out clams for the crab.

 
REC: Bradley Ogdens's Crab Chowder---went to school with Brad...

Crab Chowder

Recipe By: Bradley Ogden
Serving Size: 12

Ingredients:

8 cups bottled clam juice, preferably without p
1 cup dry sherry
1/2 cup brandy
1/4 cup minced shallots
1 tablespoon minced garlic
8 fresh parsley stems
4 bay leaves
4 medium potatoes, pared, cut into 1/2-
2 ounces salt pork, without rind, cut in
3 slices bacon, cut into 1/2 x 1/8-i
2 cups finely chopped onions
1 1/2 cups finely chopped celery
1 tablespoon dried thyme
1/2 cup all-purpose flour
3 cups heavy cream
Coarse salt
Freshly ground white pepper
Hot red pepper sauce
3/4 lbs. crabmeat, picked over
Chopped fresh parsley

Directions:

1. Heat clam juice, sherry, brandy, shallots, garlic, parsley stems, and bay leaves in large saucepan over high heat to boiling. Reduce heat to low; simmer uncovered 15 minutes, skimming surface occasionally. Strain through sieve lined with double thickness of dampened cheesecloth; keep warm. 2. Boil potatoes in lightly salted water until tender, 5 to 8 minutes and drain. 3. Cook salt pork and bacon in large heavy saucepan over medium heat until fat is rendered and salt pork and bacon are crisp, about 8 minutes. Add onions and celery; saute', stirring frequently, until tender, about 8 minutes. Add thyme; saute' 1 minute. Stir in flour; cook, stirring constantly, over low heat 5 minutes. Do not brown flour. 4. Gradually stir clam broth into roux over low heat. Heat to boiling over high heat. Reduce heat to low; simmer uncovered 20 minutes, skimming surface periodically. Stir in cream and potatoes; heat to boiling. Season to taste with salt if necessary and enough white pepper and red pepper sauce to give chowder a good peppery taste. 5. Just before serving, stir in crab meat. Heat just until crab is hot. Ladle chowder into warmed individual soup bowls and garnish with chopped parsley.

Notes:

NOTES : Ogden poaches a fresh 3-pound Dungeness crab in the clam broth for 15 minutes, which he then lets cool and shells

 
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