BAREFOOT CONTESSA SCONES RECIPES

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CRANBERRY ORANGE SCONES (BAREFOOT CONTESSA) INA GARTEN ...



Cranberry Orange Scones (Barefoot Contessa) Ina Garten ... image

Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 14-16 scones, 14-16 serving(s)

Number Of Ingredients 16

4 cups all-purpose flour, plus
1/4 cup all-purpose flour
1/4 cup sugar, plus
additional sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg, beaten with
2 tablespoons water or 2 tablespoons milk
1/2 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
4 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup 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 heavy cream 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 1/4 cup 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 3/4-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. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and 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.

Nutrition Facts : Calories 440.9, FatContent 28.4, SaturatedFatContent 17.1, CholesterolContent 160.8, SodiumContent 443.1, CarbohydrateContent 40.1, FiberContent 1.4, SugarContent 9.6, ProteinContent 7

BAREFOOT CONTESSA'S STRAWBERRY SCONES RECIPE - FOOD.COM



Barefoot Contessa's Strawberry Scones Recipe - Food.com image

The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious!

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 14-16 scones

Number Of Ingredients 12

4 cups all-purpose flour
1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional
sugar, for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg, beaten with
2 tablespoons water or 2 tablespoons milk, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
  • Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
  • Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
  • Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
  • The dough may be a bit sticky.
  • Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick.
  • You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
  • Place on a baking sheet lined with parchment paper.
  • Brush the tops with egg wash.
  • Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Nutrition Facts : Calories 402.6, FatContent 28.4, SaturatedFatContent 17.1, CholesterolContent 160.8, SodiumContent 525.9, CarbohydrateContent 30.6, FiberContent 1, SugarContent 2.1, ProteinContent 6.8

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