Makes 6 servings
- 2 cups unbleached all-purpose flour
- ⅓ cup sugar plus additional for dusting
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp (¾ stick) cold, unsalted butter, cut in pieces
- 1 ½ cups dried cranberries
- 2 tbsp orange zest
- 1 large egg
- ½ cup heavy cream
Preheat oven to 425°F. Position rack in center of oven. Line a baking sheet with a nonstick baking mat or parchment paper.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter with a pastry blender. Stir in cranberries and orange zest; set aside.
Mix together egg and heavy cream in a small bowl until combined. Stir into flour mixture until a workable dough forms.
Press dough on a lightly floured surface into a rectangle approximately ½ inch thick. Cut dough into six to eight squares; cut squares diagonally into triangles. Place triangles 1 inch apart on prepared baking sheet.
Brush lightly with milk or cream and dust generously with sugar. Bake for 12 to 13 minutes, just until scones begin to brown on bottom edges. Transfer pan to rack to cool.
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