Chef Nevin Irvin is helping to keep you going while you're on the road! With more than 18 years in professional kitchens, Chef Nevin has been cooking up the tastiest meals. Now, he uses those skills to introduce new and nutritious dishes to the Country Pride and Iron Skillet menus. Between coming up with and testing new menu items and fine-tuning your favorites, he's definitely got a whole lot cooking!
Chef Nevin's sharing his recipe for his favorite breakfast treat! These crumbly goodies are packed with fruit flavor. Try his recipe for Cranberry-Orange Scones today.
Chef Nevin's Cranberry-Orange Scones
- 1 1/3 Cup Pastry Flour
- 1 1/3 Cup Bread Flour
- 2 tsp. Sea Salt, Fine
- 3 Tbsp. Sugar
- 2.5 Tbsp. Baking Powder
- 1 Cup Butter, Very Cold
- 1 2/3 Cup Buttermilk
- 2 Cups Cranberries
- 1 Orange Orange For Zest And Juice
- As needed Powdered Sugar
Preheat oven to 425°F.
Sift together flours, salt, sugar, and baking powder in a large mixing bowl.
Cut the butter into 1/2” cubes and add to the dry ingredients.
Place enough flour and butter to hold over your fingers and use your thumbs to press the butter cutting it into the flour. Your goal is to achieve pea sized butter pieces throughout the flour.
Next add the zest of an entire orange and the cranberries ensuring they are evenly distributed.
Add the buttermilk to the dry ingredients and combine until you achieve a soft dough.
Move dough to a floured bench and knead lightly for 10 to 20 folds. Dough should feel soft and not sticky.
Next cut the dough into to equal pieces and shape each into two 3/4” thick circles.
Cut into 8 triangles and place on a parchment lined sheet tray with 1 inch spacing between each. Repeat steps 8 and 9 for the other ball of dough.
Bake for 15 minutes on the top rack in the oven or until they begin to turn golden brown on top. Remove and let cool completely.
Use the orange you zested and squeeze out into a small mixing bowl.
Slowly add powdered sugar until you reach a thick syrup consistency.
When scones are cool, place drizzle over top of them.
I use frozen butter and cut down into small cubes. If frozen is too difficult to work with, use very cold butter.
If you are waiting for space in the oven, keep the waiting scones in the refrigerator. Allowing the butter to soften will result in an inferior product.
Looking for more tasty dishes? Stop into a Country Pride and Iron Skillet to try more of Chef Nevin's creations. We'll see you on the road!