Have you had enough COVID bread baking? So has Sarah. Why not tackle a new kitchen endeavor – SCONES! Scones are easier than they seem, and this recipe is specifically yummy because of its perfect balance between tart and citrus. We love these in the morning or with tea. Dip in whipped cream, butter, and jam for an extra treat.
- 2 cups flour
- 1 TB baking powder
- 1 tsp salt
- 1 TB sugar + 1 tsp sugar
- 3/4 cup fresh cranberries
- zest of 1 orange
- 6 TB unsalted butter (frozen!)
- 3/4 cup heavy cream + 1 tsp (milk works too)
- 1/4 cup turbinado (sanding) sugar
- 1 egg yolk
- Line a a baking sheet with parchment paper and set aside. Preheat oven to 425 degrees.
- Combine flour, baking powder, salt, and 1 TB sugar in a bowl.
- Grate your frozen butter with a box grater. If you don’t have one, cut into small cubes.
- With your hands, combine butter with dry ingredients until you have a crumbly, sandy texture. Mix in orange zest.
- Stir in the cream with a wooden spoon and be careful not to over mix.
- Toss cranberries in the teaspoon of sugar and gently fold into your dough. It should be a shaggy mess.
- Generously flour a spot on the counter and dump out dough mix. Gather it up into a mound with your hands until it is cohesive. Use your palms to flatten it out a bit. Fold the top over itself and use palms to gently flatten. Do the same thing from the right side. Then the left. Repeat another 3-4 times. This will add the flaky layers to your scones. After your last fold, flatten the dough to around 1” thickness.
- Use a biscuit cutter (or a knife) to cut scones. You should get 5-6 depending on the size of your cutter. Make sure to gather up the scraps – they will add up to another scone.
- Place scones on the baking sheet. Whisk together egg yolk and 1 tsp cream. Brush over the top of the scones and coat them with a layer of turbinado sugar.
- Bake for 12-15 minutes (until golden brown) and allow to cool on the baking sheet for 5-10 minutes before eating. Best enjoyed the day they are baked!