Crispy on the outside, soft on the inside, these delicious scones are wonderful with a cuppa. I made these little devils last night. My husband couldn't stop himself. He kept taking bites out of them every time he passed them.
Ingredients:
2 Cups all purpose flour
1/2 Cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons fresh orange zest (about 2 oranges)
1/2 Cup butter, frozen
1 large egg
1/2 Cup heavy cream, plus more for brushing
1 teaspoon vanilla extract
1 Cup frozen cranberries
2 Tablespoons granulated sugar
Method:
1. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl.
2. Grate frozen butter. Add butter into the dry ingredients. Using 2 forks or your fingers, make a coarse crumble of the flour. Place the bowl in the refrigerator.
3. In a medium bowl, beat together egg, heavy cream, and vanilla.
4. Drizzle the wet mixture over the dry mixture. Add cranberries. Gently mix until wet.
5. Turn the dough over a lightly floured surface. Knead to form a dough ball. The dough would be a little sticky. If it is too sticky, add a little flour. If it is too dry, add a little heavy cream.
6. Roll the dough to an 8 inch round. Cut into wedges using a pizza cutter.
7. Place the scones on a lined sheet pan, 1 inch apart. Place the tray in the refrigerator for at least 20 minutes.
8. Preheat oven to 400 degrees Fahrenheit. Brush the tops of scones with heavy cream. Sprinkle with granulated sugar.
9.Bake scones for 25-28 minutes, until the edges are golden brown. Remove from the oven. Enjoy warm scones with a cup of coffee.
Note:
1. You can use dried cranberries instead of frozen. I used fresh cranberries, that I placed in the freezer for couple hours.
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