Halo Sunshine

 

Halo Sunshine

Scones are a favorite breakfast item on our ranch, and these delicious orange-cranberry ones are a bite of sunshine.  This recipe uses "Haloes",  a brand of seedless mandarins grown in the central valley of California.  Any small orange will do, but you will want to remove all seeds and white pith.  Process the fruit, including the peels, in a food processor, using some of the sugar to help it move in the processor bowl.  The chunky puree may be frozen in small containers for future baking.   

Orange-Cranberry Scones                      makes 16-18 scones

1 small seedless “Halo” mandarin, tangerine or clementine

¾ cup sugar, divided

3 cups all-purpose flour

1-1/2 Tbsp. baking powder

½ tsp. baking soda

¾ tsp. salt

6 Tbsp. soft butter

1-1/4 cups dried “Craisins” cranberries

3 large eggs

½ cup milk, half-&-half, buttermilk, or heavy cream

¼ cup raw sugar (Turbinado or large-crystal decorative sugar)

1)      Prepare fruit: Wash but do not peel.  Cut into eighths and remove any seeds or excess pith.  Process in food processor, with ½ cup of the sugar, until finely chopped.  (Note: prepared fruit may be stored in freezer for future baking.)

         Preheat oven to 400’ and lightly grease a large baking sheet.

3)      In large bowl, whisk remaining sugar and dry ingredients together.  Cut in butter using pastry blender or two knives.

4)      Stir cranberries and prepared fruit into dry mix. Make a well in center of dry ingredients.

5)      Whisk eggs and milk together in a measuring cup, then pour into well in bowl. Stir with fork until just combined. Do not over-mix.

6)      Form scones using one of several methods:

a.       Scoop balls using ice-cream scoop and place on greased sheet, spacing 2” apart.

b.       Divide dough in half, and shape on a lightly-floured board into two flattened discs, 1” x 8”.  Cut each disc into 8 wedges and transfer to greased baking sheets.

c.       Form dough on board into a long, flattened log.  Cut at alternating angles to make triangles.  Transfer to greased baking sheets.

7)      Lightly brush tops of scones with small amount of additional cream, milk, water or egg-wash and top each with a generous sprinkle of raw sugar, using about ½ tsp. per scone.

8)      Bake at 400’ for 13 – 15 minutes until edges begin to be golden-brown and centers are set.

9)      Best served warm and fresh.