Orange Cranberry Scones with Orange Curd

The Orange Curd tastes like a dream.....sickle. As you can see my Oranges are green, they never turn orange on the outside but in the inside they are a little orange, and my lemons or limes are green. But they sure have flavor and they make my Orange Curd taste so good. It's smooth and not to sweet. Put the Orange Curd on top of the Orange Cranberry Scones, it's all a dream, I really should wake up from this dream before I go totally over board. To late!

Baby Nash dreaming of dreamsickle Orange and Cranberry Scones with the Orange Curd, of course

My Orange squeezer Chuck

I love this Orange Curd

My outdoor Kitchen

The Orange Curd has some of the green orange in it.

2 Cups flour

9 teaspoons sugar, save a teaspoon to sprinkle on tops

1 Tablespoon grated orange peel

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup cold butter

1/4 cup orange juice

3/4 cup dried cranberries

1/4 cup cream, I used heavy cream that's what I had, you can use half and half.

1 egg

1 Tablespoon cream to brush on tops

In a large bowl, mix the flour, 8 teaspoon of the sugar, orange peel, baking powder, salt and baking soda. Cut in butter until mixture is like small crumbs. Set aside. In small bowl, mix the cranberries, orange juice, cream and egg. Add to the flour mixture and stir with a fork until a soft dough forms.

On a lightly floured surface, gently knead the dough 6 to 8 times. Pat the dough into an 8inch circle. Cut into 10 wedges. I dipped my knife in the flour for a cleaner cut. Separate the wedges and place on parchment lined cookie sheet, ungreased. Brush with the cream and sprinkle with the sugar.

Bake at 400 degrees for about 12 to 15 minutes or until lightly browned.

The dreamy Orange Curd adapted from Good Life Eats

1/3 cup + 1 Tablespoon orange juice, fresh

2 Tablespoons of lemon juice

2 teaspoons of lemon zest

2 teaspoons of orange zest

1/4 or 1/3 cup of sugar. You like it sweet or not to sweet?

8 egg yolks

8 Tablespoons of butter

In a medium saucepan, combine juices, zest and sugar. Heat over medium heat until simmering. Turn heat to low.

Meanwhile, whisk the egg yolks in a medium sized bowl until smooth. Slowly pour half of the orange mixture into the yolks and whisk vigorously. Return mixture to saucepan. Continue to cook over heat while whisking until mixture thickens and coats the back of the spoon. About 5-10 minutes. Remove from heat and strain through a strainer over a bowl with the butter in the bowl. Stir to melt.