Ingredients:
- 2 cups of all-purpose flour
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. of salt
- 1 tbsp. grated orange zest, packed
- 1/2 cup cold butter, cubed in small pieces
- 1 large egg
- 1/2 cup of cold heavy cream
- 1- 1/4 cup fresh cranberries
- 2 tbsp. of cold heavy cream to brush the tops 2 tbsp. turbinado sugar for sprinkling tops
Directions:
- Preheat oven to 400°F.
- Stir together the dry ingredients: flour, sugar, baking powder, salt and orange zest.
- With an electric mixer, mix the cold butter cubes into the dry ingredients until fine crumbs form. A few larger bits of butter will remain.
- Whisk the egg, and add the cream to a small bowl. Whisk together for a minute. Slowly add small amounts to the dry ingredients with the mixer on low until a thick and stiff dough forms. Fold in the fresh cranberries until mixed in.
- Flour a work surface and use hands to flatten out the dough until about 1” thick. Use a biscuit cutter to cut out the scones.
- Place the scones on a parchment-covered cookie sheet.
- Brush the tops with the cream, and sprinkle the desired amount of sugar on top.
- Bake for 15 to 18 minutes or until golden brown and firm to the touch.
- Makes about 10 scones.
