Tasty Tuesday: Cranberry Orange Scone with JWU Chef Austin Scoles

CHARLOTTE,NC – Another Tuesday in the Rising Studio and this time JWU Chef Austin Scoles stopped by to teach us simple and healthy baking recipe that is perfect for breakfast time.

Check out the recipe below.

Cranberry Orange Whole Grain Scone

Total dough yield: 16 Small Scones

Dry Mix
Whole Grain Flour finely milled 10.6 oz  (300g)
Light brown or regular sugar 3.5 oz (100g)
Salt 0.12 oz (3.5g)
Baking Powder  0.39 oz (11g)

U.S.
Standard

Heavy Cream, depending on
flour absorption, start with
315 and add if needed: 11.11 –12.35 oz (315-350g)

Dried Cranberries:  4.23 oz (120g)
Orange Zest 1 ea.

METHOD OF PREPARATION:
Method of Preparation:
1. Mix the sugar together with the dry ingredients, use a paddle or mix by hand.
2. Add the cream all at once and mix by hand or on first speed until just
incorporated.
3. Add sweet or savory additions.
4. Turn the mixture onto a floured work surface and gently knead until dough comes
together and the additions are incorporated. Do not over mix.
5. Split the dough into two even portions
6. Pat out into a 6-inch cake ring to a thickness of ¾ inches.
7. Place on sheet pan a place in fridge for 30 minutes.
8. Remove from cooler and cut into 8-10 evenly spaced triangle portions.