I’ve always been a buttermilk scone girl until now. There’s nothing better than a cream scone. Slightly sweet with a semi-dry texture. The addition of fresh cranberries yields a tart note accompanied with the citrusy sweet notes of the orange.
- 1 c. fresh cranberries
- 1/2 c. heavy cream
- 1 large egg + 1 yolk
- 1 c. all purpose unbleached flour
- 1 c. white whole wheat flour
- 1/3 c. + 1/2 tsp. pure cane sugar, divided
- 1 tbsp. aluminum-free baking powder
- 1/2 tsp. sea salt
- zest of one orange
- 6 tbsp. unsalted butter
- heavy cream
- turbinado (or sanding sugar)
- Halve cranberries and sprinkle with 1/2 tsp. sugar. Set aside.
- In a measuring cup, whisk together cream and eggs. Set aside.
- In a large bowl, whisk together flours, 1/3 c. sugar, baking powder, salt, and orange zest.
- Cut butter into the flour mixture until it resembles coarse meal.
- Make a well in the center and pour in cream mixture. Using a pastry fork and/or your hands, combine until dough just comes together.
- Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 7″ square (or so). Carefully add 2/3 of the cranberries to the dough. Roll the dough up 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 bench, loosen from the bottom and even place on the baking sheet.
- Lightly brush with cream and sprinkle with turbinado.
- Place in freezer. Meanwhile preheat oven to 425 degrees.
- Once preheated, remove scones from freezer and bake for 15 minutes.
- Serve warm or cooled.