These scones almost didn’t make it. I’ve used this recipe for years, so I only casually glance at the ingredient list as I throw things into the mixing bowl. When I reached the final ingredient and started stirring in the heavy cream, the batter just wouldn’t come together – it was dry and clumpy. Undeterred, I figured I just needed a little more liquid and added a few more splashes of cream. Nope. That didn’t work. In a panic, I check the recipe, convinced that I must have needed read the measurement for the cream wrong. I read something wrong, but not the cream. The recipe called for a full cup less flour than I had added. At this point, I didn’t have enough ingredients or time to try again or make something else. After some hasty calculations, I figured out how much I needed to add for all of the other ingredients in order to get the recipe proportions correct. In the end, tea time was saved, but I had a LOT of scones. Two thirds more than usual, to be exact. However, an overabundance of scones is something I can deal with.
Is there really such a thing as too many scones? I don’t think so. These cranberry scones are the perfect addition to your breakfast or afternoon tea time. They come together quickly in a single bowl and don’t even require cutting in cold butter. The resulting cranberry scones are tender and not too sweet – just the way a scone should be.
- 1/4 cup granulated sugar
- Zest of 1 small-medium orange
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 3/4 cup dried sweetened cranberries
- 1 cup heavy cream
- Granulated sugar for sprinkling
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper
- Place the granulated sugar in a large bowl and add the orange zest. Whisk until the sugar is uniformly moistened by the zest.
- Add the flour, baking powder and salt, whisking to combine. Stir in the dried cranberries.
- Pour in the cream and, using your fingers or a fork, stir together until combined.
- Pour dough onto a lightly floured surface and lightly knead to bring dough together. Pat into an 8-inch circle and cut into 8 triangles.
- Place triangles on prepared baking sheet and sprinkle with the granulated sugar.
- Bake for 15-20 minutes, or until the scones are just lightly browned. Transfer to a cooling rack to cool completely. Store at room temperature.
Source: Brown Eyed Baker