Cranberry Orange Scones
These cream scones offer sweetness with a crumbly texture. The addition of fresh cranberries yields a tart note accompanied with the citrusy sweet notes of the orange.
Prep Time: 45 minutes
Ingredients
- 1 cup fresh cranberries
- 1/3 cup (plus 1/2 tsp.) pure cane sugar divided
- 1/2 cup heavy cream plus additional for brushing on top
- 1 large egg + 1 egg yolk
- 1 cup all-purpose unbleached flour
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 orange zested
- 6 tablespoons unsalted butter
- 2 tablespoons Turbinado sugar
Instructions
- Halve cranberries and sprinkle with 1/2 teaspoon sugar. Set aside.
- In a measuring cup, whisk cream and eggs. Set aside.
- In a large bowl, whisk flours, 1/3 cup sugar, baking powder, salt and orange zest. Cut butter into flour mixture using two knives or a pastry blender until it resembles coarse meal.
- Make a well in the center and pour in cream mixture. Using a pastry blender and/or your hands, combine until dough just comes together.
- Line baking sheet with parchment paper or a Silpat. Place dough on baking sheet and form into a 7" square. Carefully add 2/3 of the cranberries to the dough. Roll the dough as you would a cinnamon roll to seal in the cranberries. (If dough becomes too sticky, pop in the freezer for 5 minutes. Adding more flour toughens the scone.) Being careful not to overwork the dough, press into a rectangle, about 12" x 5". Press remaining cranberries on top.
- Cut into 4 equal rectangles. Cut each rectangle on the diagonal leaving you with 8 triangular scones.
- Using a pastry scraper, loosen scones and arrange evenly in place on the baking sheet.
- Lightly brush with heavy cream and sprinkle with Turbinado sugar. Place in freezer for 15 minutes.
- Meanwhile, preheat oven to 425°F.
- Once preheated, remove scones from freezer and bake 15 minutes or until lightly browned.
