I don’t want to spend the next 10 weeks complaining. I’m trying so hard not to let pregnancy affect my normal everyday activities. Too bad neither of these are happening. I am complaining and my daily life is being affected. I know, duh, of course my everyday life will be affected. But you don’t realize HOW it will be affected until you actually wake up that day and realize your new limitations. I’m just sayin, I learn new limitations everyday that I wouldn’t have predicted.
I want to run again.
I want to have caffeine and sushi.
I want to wake up in the morning without back pain.
I want to take a freaking crap!!!!!! Honestly, if I could just poop I might be in a much better mood.
Although, while I was eating these scones my mood was pretty chipper. I LOVE the combo of orange and cranberries. When I made these for the first time about 5 years ago, the quickly became my favorite scone recipe. Ina, once again, your recipes are AMAZING!!!! I used some extra mandarin orange curd to spread on them, YUM!!!!!
Maybe I should add some extra fiber to them, you know, to help me poop.
Recipe Adapted from Ina Garten
Makes about 12 medium size
2 cups plus 2 tbsp all-purpose flour
2 tbsp brown sugar
1 tbsp baking powder
1 tsp kosher salt
1 tablespoon grated orange zest
1 1/2 sticks cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold half and half
1/2 cup dried cranberries
1/2 cup confectioners’ sugar
4 teaspoons freshly squeezed orange juice
DirectionsPreheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, brown sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and half and half and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 2 tbsp of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball.
Flour your hands and a rolling pin and roll the dough 1-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper or a silpat mat. Collect the scraps neatly, roll them out, and cut more circles.
Bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.