Cranberry Scones

Ingredients

Scones

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 3/4 tsp. salt
• 1 Tbsp baking powder
• 1/2 cup cold butter (1 stick)
• 1 1/2 cup dried cranberries (sub for any dried fruit of your choosing)
• Grated zest from one medium orange (if you subbed it, make sure the orange matches the flavor)
• 2 large eggs
• 2 tsp. vanilla extract
• 1/2-2/3 cups heavy cream
• 2 tsp. milk
• Coarse sugar (turbinado) for sprinkling

Directions

Scones

1. Combine dry ingredients in a large bowl and stir or whisk to mix thoroughly.
2. Using a pastry cutter or a fork, cut the butter into the dry ingredients. Some small pea-size or smaller bits of butter will be mixed throughout the mixture.
3. Add fruit and zest and mix well.
4. In a second bowl, combine eggs, 1/2 cup cream and vanilla.
5. Add the liquid ingredients to the dry and mix well with a wooden spoon. If the dough is dry, add remaining cream a little at a time until the dough is sticky, but easily leaves the side of the bowl.
6. Line a baking tray with parchment paper and dust it with a bit of flour.
7. Divide dough in half and flatten each ball of dough into a disk about 6 inches in diameter and about 3/4-inch thick.
8. With a wet knife, cut each disk into six wedges and pull them apart a little until there is about a half-inch space separating the pieces.
9. Brush the tops with a bit of cream and sprinkle with coarse sugar.
10. Put the tray in a freezer for 30 minutes.
11. While the dough is in the freezer, preheat the oven to 425F.
12. After half an hour, remove scones from the freezer and place directly in the oven. Bake 20-25 minutes.