Cold butter and a light touch keep these scones tender. Mix the dough only until it holds together, then pat it into a round and cut wedges. The recipe makes eight scones, and a little orange zest carries through the dough without needing a glaze.
Makes: 8 scones
Prep: 15 minutes
Cook: 18 minutes
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- Zest of 1 orange
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 1 large egg
- 1/2 cup cold heavy cream, plus 1 tablespoon for brushing
- 1 teaspoon vanilla extract
- Coarse sugar, optional
Method
- Heat the oven to 400°F. Line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder, salt, and orange zest in a large bowl.
- Add the cold butter. Work it in with your fingertips or a pastry cutter until the pieces are mostly pea-sized. Stir in the cranberries.
- Whisk the egg, cream, and vanilla in a small bowl. Pour into the flour mixture and stir with a fork just until a shaggy dough forms.
- Turn the dough onto the lined pan. Pat into a 7-inch round about 1 inch thick and cut into eight wedges. Separate them slightly.
- Brush the tops with the remaining cream and sprinkle with coarse sugar if using. Bake for 16 to 19 minutes, until lightly golden. Cool on the pan for 10 minutes.
Variations
Replace dried cranberries with raisins or chopped dried cherries. Use lemon zest in place of orange, or add 1/3 cup chopped toasted pecans. If the dough feels dry, add cream 1 teaspoon at a time.
Storage and reheating
Store cooled scones in a covered container at room temperature for 2 days, or refrigerate for up to 4 days. Warm in a 300°F oven. Freeze baked scones for up to 2 months and thaw before warming.
For a weekend menu, see the breakfast prep guide for early mornings and grocery list for a week of breakfasts. Schedule the bake in the Lucru Home meal planner if you are hosting brunch.
