We had some leftover dried cranberries hanging around from a salad we made a couple of week’s ago, so I decided to try making scones for the first time. I used an America’s Test Kitchen recipe for cream scones, which was super easy. In fact, I had a harder time figuring out how to assemble and operate the food processor that we got as a wedding gift almost two years ago so that I could make the dough.
Cream scones are a British invention. Unlike the thick, slightly dry versions you usually find in coffee shops in the U.S., these scones are light, tender, and delicate–almost like a biscuit. There is a minimal amount of sugar in the dough, but in this case, the orange zest lends a nice, bright flavor. They would probably still be tasty with a smear of butter and/or jam, although they don’t really need it. Along with a cup of coffee (or tea, if you want to have the full English experience), they are the perfect snack for a lazy Sunday afternoon.
Cranberry Orange Scones
Makes 8 scones
What you will need
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 5 tablespoons unsalted butter, cut into ¼ inch pieces and chilled
- 1 teaspoon grated fresh orange zest
- ¾ cup dried cranberries
- 1 cup heavy cream
What to do
- Preheat oven to 450 degrees; line a baking sheet with parchment paper.
- Pulse the flour, sugar, baking powder and salt together in food processor to combine (about 3 pulses). Scatter butter evenly over the top of mixture and continue to pulse until the mixture resembles coarse cornmeal, with a few slightly larger lumps of butter (about 12 pulses).
- Transfer the mixture to a large bowl and stir in cranberries. Stir in cream with rubber spatula until dough begins to form (about 30 seconds).
- Turn the dough out onto a floured surface and knead until it forms a slightly sticky ball. Press dough into a 9-inch cake pan. Unmold and cut into eight wedges.
- Place the wedges on baking sheet and bake until tops are lightly golden brown (about 12 to 15 minutes), rotating the pan halfway through baking time.
- Transfer to a wire rack and cool about ten minutes before serving (this will allow the scones to firm up and improves their texture).