Cranberry Orange Scones {w/ recipes)

There's something to be said about tradition. It gives stability and structure in times when things can be in array, which seems to be the norm in this world we live in. And while some could say that tradition can hold us back, I like to believe it roots us, and give us the foundation for our branches to grow tall.

Take the tradition of afternoon tea. A time each day to take a step back, sit down, enjoy some hot tea and a quick bite to eat. Sounds lovely to me.

So let us embrace tradition, particularly the tradition of tea time. Whether you drink coffee or tea or just water, come three o'clock, let's gather and sip away, chatting about our day, and nibbling on these delicious Cranberry Orange Scones.

This was my first attempt with scones. Their very nature kept me at bay for many years. There was something about their dry, crumbly consistency that never seemed appealing enough for me to want to make them on my own. Don't get me wrong, I've always enjoyed a good scone. But anyone who has had a bad scone (super dry, super crumbly, or worse, rock-like) can tell you that if they're not done well, they are not very pleasant at all.

But the other day I was chatting with my aunt and she mentioned she made a batch of blueberry scones. Hers turned out well, so I was encouraged enough to try them on my own.

There are many recipes out there. The basic ones call for flour, sugar, baking soda and/or powder, an egg, and cream. If you bake often, most of these ingredients are likely already in your kitchen. Except for the cream. Heavy cream is one of those things I rarely have on hand. It typically has a short shelf life and is not a part of my weekly, or monthly, recipe lineup. Fortunately, I did find one recipe that substituted sour cream instead. This ingredient, on the other hand, is something always in my refrigerator. Probably because of the frequency in which Mexican food is consumed in my house, but that is a different story.

Cranberry Orange Scones
from All Recipes

2 c flour
1/3 c sugar
1 t baking powder
1/4 t baking soda
1/2 t salt
8 T unsalted butter (1 stick) FROZEN
1/2 c sour cream
1 large egg
1/2 c dried cranberries
1 T freshly grated orange zest

Preheat oven to 400 degrees

1.. In a medium bowl combine flour, sugar, baking powder, baking soda, and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cranberries and orange zest. 

2. In a small bowl, whisk sour cream and egg until smooth.

3. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough into a ball. It will seem to dry at first, but continue to work until it comes together, being careful not to overwork. Some flour may be left in the bowl. 

4. Place on a lightly floured surface and pat into rectangle about 4 inches in width and 8 inches long, about 3/4-inch thick. Sprinkle with 1 tsp. of sugar. Use a sharp knife to cut into quarters, then on the diagonal, forming 8 right triangles. 

5. Place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.