No matter the time of year- a scone is always welcome at the BlueHouse. These Cranberry Orange Scones are typically a holiday favorite, but they keep sneaking into the other months of the year. If they seem a bit complicated, know that they come together very quickly.
Makes 8 large or 16 small scones
2 cups of Flour
1/4 cup of sugar (I used raw, but regular is fine too)
1 tablespoon Baking Powder
1/2 tsp. Salt
Grated Zest of one Medium Orange
Pulse the above ingredients in your Food Processor several times to sift and combine.
Add 5-6 Tbs. of Unsalted Butter, cut into pieces and pulse again.
Add 2/3 cup of sweetened, dried cranberries and pulse again 2-3 times to incorporate.
In a small glass measuring cup, add one egg to 1/2 cup of Heavy Cream and whisk with a fork. (Now here’s where I feel the need to explain– I have ALWAYS made these with Half and Half instead of Heavy Cream even though the original recipe calls for cream. Always. Then, over Christmas, I found myself with cream and without half & half. So I bit the bullet, and can I just say— WOW. It made a HUGE difference in the texture, and the fact that these scones lasted for days without drying out. However, I will say that the half & half is fine and makes a nice (though not quite as flaky) scone. So do whatever you wish. 🙂
Add liquid/ egg mixture all at once and pulse a few times to ensure it comes together. Your scone dough will be kind of crumbly but moist.
Dump out the dough directly onto a lightly floured surface or wax paper and pat it into a circle (divide into 2 circles if you wish to make small scones.) Form into a circle as best you can and then use a sharp knife to cut into 8 wedges. Move wedges to a Parchment lined baking sheet and bake at 425′ for 12-14 minutes until just beginning to lightly brown.