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Cranberry Orange Scones, Blueberry Lemon Scones

Posted on by fireislandchef

 cranberru irange blueberry lemon scones 
Cranberry Orange Scones, Blueberry Lemon Scones

Recently, on a trip to Bangor, I visited a delightful little coffee shop in Dover-Foxcroft. Center Coffee House is located in a storefront adjoining the theater downtown. They have amazing espresso drinks and the most delicious donuts but the highlight of this particular visit was the cranberry orange scone I picked up on a whim.

I’ve never thought much about scones one way or the other. The few I had tried before were dry and crumbly or nearly hard as a rock. This particular scone looked so inviting, I decided to give it a try. It stood tall in the pastry case with a shiny glaze dripping down its many layers of nooks and crannies.

  
I brought it out to the car, excited to share with my wife. After the first flaky bite, I was hooked. I’ve spent the last several weeks thinking about that scone and how I wanted to make one just like it.

Yesterday, I finally made that dream a reality. I love trying something I’ve never done before, especially when it comes out as good as these scones did! I was surprised and delighted to find out how much making scones was like making biscuits. They were so simple and took such little time, I made two different kinds. Here is the recipe I used from “The Bakers Manual.”

Cream Scones

Ingredients:

2 cups all-purpose flour

3 Tbsp granulated sugar

2 tsp baking powder

1/4 tsp salt

6 Tbsp cold, unsalted butter

1/3 cup currants (I used dried cranberries)

1/3 cup heavy cream

1 large egg

1 tsp vanilla extract

Directions:

Whisk all dry ingredients together in a medium bowl. Using a pastry blender or box grater, cut the butter into the flour until pea-size clumps form. Stir in the currants or whatever (I also added orange zest for the cranberry and lemon zest with the blueberry).

  
In another bowl, whisk together the cream, egg and vanilla. While tossing the flour mixture with a fork, gradually pour enough liquid into the bowl to form a dough when pressed (I found it needed every bit of the liquid). Reserve remaining liquid.

  
Form dough into a disk with your hands, adding cream if necessary. On a floured surface, form dough into around disk 1 1/2 to 1 3/4 inches high; cut into eight wedges with a floured knife.

  
Refrigerate dough 20 minutes (I did this backwards and refrigerated the disk for 20 minutes before cutting). Brush tops of dough with any remaining cream mixture, using additional cream if necessary (I used egg wash instead). Bake at 425 F for 14-16 minutes, or until golden.

  
Additionally, I mixed a little orange juice (lemon for the blueberry) with a lot of powdered sugar to make a sweet glaze to drizzle on top.

  
These scones turned out at least as good, if not better than the one I had at the coffee shop! I was so pleased with the results. I can’t wait to try some different flavor combinations!

  

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Tryout Tuesday: Blueberry Lemon Bars

Posted on by fireislandchef

  
Tuesdays on the island are usually a little slower. The guests have all left and it’s time to start getting ready for the next group. Most often, I like to use this opportunity to try something new. If it turns out good, it is one less thing I have to do in the upcoming week. If not, well, nobody has to know.

This week I decided to try a recipe for Blueberry Lemon Bars from one of my favorite books, The Bakers Manual. It is full of dependable, basic recipes that are great to use as a springboard for creative substitutions and changes. I think it is a good idea to try a recipe the way it is written the first time so the alterations can be informed ones. After that, the sky is the limit!

  
Blueberry Lemon Bars

Makes one 9″ by 13″ pan

Ingredients:

Oat Streusel:

3 cups all-purpose flour

1 1/2 cup old-fashioned rolled oats

1 1/2 cup packed light brown sugar

3/8 tsp salt

1 1/2 cup unsalted butter, melted

Filling:

1 14 ounce can sweetened condensed milk

1/2 cup lemon juice (about 3 medium lemons, juiced)

1 large egg

1 large egg yolk

2 Tbsp all-purpose flour

2 tsp lemon zest

3 cups blueberries

Directions:

Streusel:

In a medium bowl, whisk the flour, oats, salt (because I only had salted butter on hand, I simply omitted the salt and used salted butter) and brown sugar together until well combined. Stir in the melted butter and mix well with your hands. The streusel mix should be crumbly but form clumps when squeezed.

  
Press half the streusel into the bottom and 1 inch up the sides of a greased, foil or parchment lined 9″ by 13″ baking pan (I found my one cup measure was a great tool for pressing and forming the streusel crust).

  
Bake at 350 F for 15-20 minutes, just until firm. Cool slightly.

Update: I reserved the egg white and beat it with 1Tbsp water to make an egg wash. I brushed with the egg wash the crust after it came out of the oven to make a barrier between the crust and the filling. It kept the crust from getting soggy and I didn’t have to waste the egg white!

  
Meanwhile, combine the egg, egg yolk, lemon zest, lemon juice, flour and sweetened condensed milk until smooth (I find that if you whisk together the egg and lemon zest and juice first the filling is most uniform. I have ended up with yellow flecks of egg yolk visible when I have just dumped everything in and then mixed it together). Stir in the blueberries. Spread the fruit filling over the crust.

  
Crumble the remaining streusel over the filling (I did not end up using all of the streusel). Bake for an additional 40 minutes, until the streusel topping is golden and crisp (after the initial 40 minutes, I cranked my oven up to 450 F and cooked an extra 5 minutes to color the streusel nicely but all ovens perform slightly different). Cool until warm over a rack, then refrigerate until cold before cutting into squares.

  


I really liked how these turned out and I loved that I could make them ahead of time and have them ready at a moments notice. The bars had a lot of crispy crunchy streusel and the blueberry lemon filling really came through. The filling was much easier than lemon curd based fillings that require you to whisk eggs over a double boiler until thickened. I left a little bit of parchment sticking out the sides to help me remove them from the pan and it made it much easier. I just ran a knife along the sides that did not have parchment and lifted it right out of the pan!

I served these after lunch but I think they were most appreciated by the early risers the next day. They made a great handheld breakfast to go along with a hot coffee on a cool morning fishing trip. I am excited to try some different flavor combinations. I would love to try a lemon raspberry, strawberry calamondin or blackberry key lime twist with this recipe.