The combination of orange zest and dried cranberries gives these cones amazing bright taste. When kneading dough is used very cold butter, which will be visible in the dough in small pieces is the guarantee that your buns will be slightly layered. And so that their layers are appetizing visible from the side, cutting out dough circles, do not scroll through the metal cutting, but keep it straight all the time. Ready muffins sprinkle plain icing from orange juice and icing sugar. Great idea for breakfast. And for breakfast to bring you more joy, knead the dough and cut the slopes the night before, leave them in the refrigerator and in the morning you just have to bake buns. Share with friends: 
Time: 55 minutes Complexity: Medium Quantity: 14-16 pcs. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. + 1/4 Art. flour
- 1/4 Art. granulated sugar + extra to sprinkle scones
- 2 tbsp. l baking powder
- 2 tsp coarse salt
- 2 tsp grated orange peel (2 oranges)
- 340 gr diced cold butter
- 4 large eggs, slightly beaten
- 1 tbsp. cold cream
- 1 tbsp. dried cranberries
- 1 egg, beaten with 2 tbsp. l water to grease the slopes
- 0.5 tbsp. + 2 tbsp. l powdered sugar
- 4 tsp freshly squeezed orange juice
Recipes with similar ingredients: premium flour, sugar, baking powder, orange zest, butter, eggs, cream, cranberries, icing sugar, orange juice, oranges
Recipe preparation:
- Preheat the oven to 200 ° C. Cover the parchment baking sheet paper.
- In a bowl of an electric mixer with a spatula nozzle, mix 4 Art. flour, 1/4 tbsp. sugar, baking powder, salt and orange zest. Add cold butter and whisk at the lowest speed until the pieces of oil become the size of peas. Mix separate eggs and heavy cream and whisking with a mixer at low speed, slowly pour into the flour mixture. Knead the dough. It will look lumpy! Mix dried cranberries and 1/4 tbsp. flour add to dough and mix at low speed to evenly to distribute.
- Put the dough on a well-floured board and shape in ball. Dust your hands and rolling pin with flour and roll out the dough about 2 cm thick. Small pieces of butter will be visible in the dough. Everything time move the dough on the board so that it does not stick. Sprinkle flour round or corrugated cutting for cookies with a diameter of 8 cm. and cut out the dough circles. Put the skones on the prepared a baking sheet. Carefully collect the scraps, roll them again and cut out more circles.
- Lubricate the tops of the dough with egg mixture, sprinkle with sugar and bake for 20-25 minutes, until the tops are browned, and inside the skons are not fully baked. Buns will be hard on touch. Allow them to cool for 15 minutes, then beat the sugar powder with orange juice and glaze scones.
