Packed with dried cranberries and orange zest, this scones recipe is perfect for entertaining and weekends. When making these remember this: use a soft, low protein all-purpose flour, use the coldest butter and cream possible, and don’t over mix.
2 cups (260 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
5 tablespoons (70 grams) cold, unsalted butter, cut into 1/4-inch cubes
1 cup (235 ml) heavy cream, plus more for tops of scones
3 tablespoons honey or sugar
1 tablespoon grated orange zest
3/4 cup (100 grams) dried cranberries
1 tablespoon coarse sugar, for tops of scones
Adjust oven rack to middle position and heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or use a silicon baking mat.
Whisk together flour, baking powder, and the salt in a medium bowl. Combine cream, honey, and orange zest in a measuring jug. Stir until the honey is completely incorporated into the cream.
Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor). Stir in cranberries. Pour in the cream mixture and use a rubber spatula to mix until a crumbly dough forms.
Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 8 triangles, or use a biscuit cutter.
Place scones onto the baking sheet, brush with extra cream and lightly sprinkle tops with coarse sugar. Bake until light golden brown, 12 to 15 minutes. Cool at least 10 minutes before serving.