Ever taste something miraculous at an eatery and wish you could recreate it? Connecticut Food & Farm’s “Favorite Restaurant Recipes” are a gift from the state’s best chefs and bakers to the home cook!
Hartford Baking Co. got its start at the city’s West End and Billings Forge farmers’ markets and it’s not uncommon to see them shopping there, still, for locally-grown ingredients. Their West Hartford shop is renowned for its scratch-made European-style breads, muffins, sticky buns and scones, and artisanal coffees and teas.
The menu includes sandwiches like a house-made Honey Peanut Butter on walnut-raisin bread and Plainville Farms Roast Turkey with provolone, roasted red pepper, red pepper aioli, and arugula on ciabatta. The red pepper aioli is made there, as is their hummus, and the chocolate ganache in their hot chocolates and mochas.
Fresh. Local. Made from scratch. Hartford Baking Co. is our kind of place.
Here is the recipe for their famous Cranberry-Orange Scones…
“Our beloved Cranberry-Orange Scones have been a fan-favorite treat since the advent of Hartford Baking Company in 2010. Ginny Kluger, co-owner of HBC, first developed the recipe in her own home. They quickly became a staple at farmers’ markets and were part of the original lineup of pastries offered at our retail location. Since day one, the recipe hasn’t changed at all. Thanks to the addition of local cream from the Farmer’s Cow and fresh-squeezed orange juice, these scones are decadent treats that strike a balance between sweet and tart. They’re the perfect accompaniment to a cup of coffee or tea, any time of the year.”
(Yields 14 round scones)
3 sticks of butter, cold
3 ¾ cups all-purpose flour
2 tablespoons sugar
1 tablespoon + 1 teaspoon baking powder
2 teaspoons salt
1 orange, zested and juiced
1 cup heavy cream
1 cup dried cranberries
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine (chopped) cold butter, flour, sugar, orange zest, baking powder and salt in a stand mixer until the butter forms into small, pea-sized clumps.
3. In a separate bowl, combine eggs, heavy cream, and dried cranberries.
4. Slowly pour the liquids in as the mixer continues to run.
5. Once all ingredients are incorporated, turn the mixer off and scoop dough onto a floured surface.
6. Knead the dough just enough to bring it together and create one smooth surface (without seams or folds).
7. Flour top lightly, roll the dough out to 1.25” and cut using a fluted round cutter. (For best cuts, dip the cutter into flour between each cut, press down hard and give slight twist.)
8. Place scones on a parchment-lined sheet pan and bake for 15-18 minutes.
For the glaze:
1 ½ cups powdered sugar, sifted
½ cup fresh orange juice
1. Whisk powdered sugar and orange juice together and drizzle generously over each scone.
Hartford Baking Company is at 625 New Park Ave. in West Hartford, 860-570-1579
Mon – Fri: 7:30 am – 5:30 pm
Sat: 8:00 am – 5:00 pm
Sun: 8:00 am – 3:00 pm
Recipe and photo courtesy of Hartford Baking Company
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