Cranberry Orange Scones

 CRANBERRY ORANGE SCONES

Based on the recipe found here.

2 c. flour

1/2 c. sugar

2-1/2 tsp. baking powder

1/2 tsp. salt

2 tsp. orange zest (about one orange)

1/2 c. unsalted butter, frozen

1/2 c. heavy cream plus one Tbsp divided

1 large egg

1 tsp. vanilla

1 heaping cup frozen cranberries

course Turbinado sugar

Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter and add it to the flour mixture. Combine with a fork or fingers until mixture is pea-sized crumbs.

In small bowl, whisk 1/2 c. heavy cream, egg and vanilla. Drizzle over flour mixture and add cranberries. Mix everything together just until moist.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife and cut into 8 wedges.

Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

Heat oven to 400 degrees. Pull scones out of fridge and brush with 1 Tbsp cream and sprinkle with Turbinado sugar. Bake for 20-25 minutes until golden brown.