I just love scones and I had the opportunity to try some amazing scones during an afternoon tea at The Tea Room in London's famed Harrods department store.
Here are a few photos from my 2007 trip to England and my wonderfully memorable afternoon tea at Harrods in London.
While doing a bit of research I learned that we can thank England for connecting afternoon tea with scones, but it was Scotland that actually invented the scone. So here's a special "Thank You" to Scotland and England! Once you try the amazing orange-cranberry scone recipe below, you'll see exactly why this is a thank-able, and oh so delicious baked creation.
So, without further ado, here is awesome home renovation & food blogger, Brooke of Be Fed Again blog.
My name is Brooke Fedigan, and I blog over at Be Fed Again. I am so excited to be working with my friend Jacquin, as a Food Contributor for Interiors by Jacquin.
3 cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon plus 1 teaspoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 cup dried cranberries
1 cup buttermilk
1/2 cup plus 1 Tablespoon orange juice
1/4 cup confectioners sugar
Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in 1 Tablespoon orange peel. Add butter and mix in with pastry cutter until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk and 1 Tablespoon orange juice, tossing with fork until noise clumps form. Turn dough out onto lightly floured surface. Knead briefly to bind dough, maybe 4 turns. Form dough into 1 inch thick rectangle. Cut rectangle in half lengthwise, then cut out squares. Then, cut squares at a diagonal making a triangle. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes.
While the scones are baking, make the glaze. Combine 1/2 cup orange juice, 1 teaspoon grated orange zest and confectioners sugar. Mix well.
Once scones are golden brown, remove from oven and let stand on baking sheet for 5 minutes. Spoon orange glaze over each scone and let stand another 5 minutes. Serve warm or at room temperature.