Thursday, July 9, 2015

Cranberry & Candied Orange Peel Scones

I have been experimenting with scones lately after finding a nice base recipe in the 100 Best Delicious Chocolate cookbook. This cranberry orange scone is a refreshing fruity version of the Chocolate chip scones recipe. It takes just a little bit longer than the chocolate chip scones since there is an additional step to candy the orange peels, but they taste so delicious that it's totally worth the effort!

Ingredients: (Makes 16 scones)

Base ingredients: Follow this link

Add ins:
Peel from one large orange
¼ cup dried cranberries, whole or chopped roughly

For blanching orange peels

For candying the orange peels

2 cups of water

½ cup of sugar

Chop the orange peels as finely as you like. I diced them about ½ centimeter thick. I used most of the white rind as well - the bitterness can be taken care of by blanching the peels, a process I repeated three times.

To blanch the peels, add them to a couple cups of water and heat it to a rolling boil. Let it boil for a minute, take off the heat and drain the water. Repeat this process two more times with fresh water each time.

To candy the orange peels: In a pot bring 2 cups of water and ½ cup of sugar to a boil. Turn the heat down to medium-low, add the orange peels and simmer for about half an hour. Drain and set the orange peels aside to cool down a little bit.

Preheat oven to 425 F. As per the recipe here, rub the butter into the self rising flour until crumbly. Add sugar, candied orange peels and cranberries. Add milk and mix to form the dough.

Roll the dough out on a floured surface into a square and cut into 16 pieces. Place them on a prepared baking sheet and brush the scones with milk. Bake in preheated oven for 12-15 minutes until golden brown. 

  1. Save the water from blanching the orange peels and use it to water plants.
  2. Use the orange infused sugar syrup left over from candying the peels to sweeten and add flavor to tea.
The same process (blanching + boiling with sugar syrup) can be used to make candied orange peels for eating directly. The sugar:water ratio will have to be higher (about 1:1), and after draining the peels can be rolled in fine sugar (optional) before letting them dry for a few hours and then storing in airtight container. The dried peels can also be dipped in chocolate for extra deliciousness!

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Cranberry & Candied Orange Peel Scones: Delightfully simple pastry with a fruity flair..

Posted by The Cooks of Cake and Kindness on Thursday, July 9, 2015

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