Preparing a daily, full breakfast for 20 is no easy task! Volume is one thing, but variety is a big challenge too. Serving our guests pancakes every day would certainly get old fast. The secret is in the planning and preparation. We have an arsenal of excellent tried-and-true recipes that Lorraine has collected and developed over the years to please not only our guests’ tastebuds, but also our own high standards when it comes to quality and ease of preparation.
These Cranberry Orange Scones are adapted from the Barefoot Contessa’s recipe. Orange zest is added to the glaze and instead of baking them right away, we cut them out and freeze them until they are needed. The scones freeze beautifully and bake to perfection.
4 cups – all purpose flour plus 1/4 cup to coat the cranberries
1/4 cup – sugar
2 TB – baking powder
2 TSP – kosher salt
1 TB – grated orange zest
3/4 LB – cold unsalted butter, cut into cubes
4 – extra large eggs, slightly beaten
1 cup – cold heavy cream
1 cup – dried cranberries
Egg Wash – 1 egg, beaten, plus 2TB milk
1/2 cup – confectioners’s sugar
4 tsp – freshly squeezed orange juice
1/2 tsp – orange zest
In a small bowl or large measuring cup coat the dried cranberries with 1/4 cup of flour. Set aside.
Combine the first five ingredients (flour, sugar, baking powder, salt, orange zest) in the bowl of a stand up electric mixer fixed with the paddle attachment.
Add the cubes of cold butter while running the mixer on the lowest speed until the butter has broken up into small clumps the size of peas.
In a separate small bowl mix the eggs and heavy cream until combined and slowly pour into the flour and butter mixture with the mixer still on low speed. The dough should be lumpy. Stir in the flour-coated cranberries.
Empty half of the dough onto a lightly floured length of plastic wrap, fold the plastic wrap over the ball of dough with enough room to form a disc around 2″ thick. Try not to work the dough too much to avoid a flat, tough scone. The plastic wrap will keep your hands and counter clean. Repeat with other half of dough. Place the discs in the refrigerator for about 20 minutes to firm up.
Once firm, lightly flour the surface of the dough as well as a rolling pin and roll it out to about 3/4″ thick. Cut out the scones using a 2″ round cutter and place them on a wax paper lined cookie sheet. Place the scones into the freezer for a couple of hours until frozen, and then combine them into a freezer bag to be stored until ready for use.
Bake the frozen scones at 350°F for 30 minutes or until golden brown. Let cool.
Combine ingredients for the glaze into a small bowl and mix until a smooth liquid is formed. Drizzle over the top of the cool scones and serve.