Delicious Scones!
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270 g all-purpose flour
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2 7 g baking powder
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5 g salt
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64 g Sugar
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6 tbsp. (85 g/3 oz) unsalted butter, frozen
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3/4 cup (177 g/6.25 oz) heavy cream, chilled
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2 eggs, beaten
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Zest of two oranges
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1/3 cup dried cranberries chopped
- I like to mix the cream, eggs and orange zest ahead of time, allowing the flavor from the zest to really come through. I usually mix these the night before but a few hours is probably plenty.
- Mix/sift the flour, baking powder, salt and sugar in a bowl
- Cut the butter into pieces and add to the flour mixture. "Cut" the butter into the flour mixture. I have found that wearing latex gloves (to avoid melting the butter) and rubbing the butter between my finders works well. You want to get the mix to a wet sand texture.
- At this point, I will usually throw the bowl into the freezer ovenight - you want the butter cold when you bake the scones (again probably more time than needed)
- Preheat the oven to 375F
- Make a well in the flour mixture and pour in the cream. Mix using a wooden spoon or rubber spatula
- Mix in the cranberries
- Knead dough on a floured surface - wax paper or a silpat. The dough will be sticky! Add only enough flour to make the dough workable
- Roll out into a 1" thick disc or square - cut into 8 triangles. You can use a biscuit or cookie cutter too
- Put scones onto an ungreased baking sheet 1" apart
- Bake 23-25 minutes / until golden brown
- Cool on rack