Our breakfast in the next few days will be cranberry scones!
2 cups plus 1/8 cup all-purpose (baking) flour
2-3 tbsp sugar, plus additional for sprinkling
1 tbsp baking powder
1 tsp kosher salt
1/2 tbsp grated orange zest
2 large eggs, room temperature
170g cold unsalted butter, diced (not directly from freezer)
1/2 cup cold heavy cream
1/2 cup dried cranberries
1 egg beaten with 2 tbsp milk, for egg wash
Pre-heat to 400F
1. Using electric mixer fitted with a paddle attachment mix flour, sugar, baking powder, salt and orange zest. Set your mixer at the speed of 'stir' for 3 minutes.
2. Add the cold diced butter, mix at the lowest speed (I use KitchenAid artisan, here, set the speed at 2) until butter is the size of peas.
3. Lightly beat 2 large eggs in a bowl, and mix in heavy cream.
4. Slowly pour egg/heavy cream into the mixer bowl (flour and butter mixture), and keep the mixer on low speed (speed 2). Mix until just blended. If the dough looks lumpy, it is okay!
5. Add dried cranberries and 1/8 cup of flour into the dough. Keep the mixer on low speed until blended.
6. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin. Roll the dough about 3/4-inch thick. Flour a cake knife and cut the dough into 8 triangle pieces.
7. Place the scones on a baking pan lined with parchment paper. Brush the tops and sides of the scones with egg wash, sprinkle with sugar.
8. Bake for 22-25 minutes until the tops are browned and the insides are fully baked. Allow the scones to cool before put them into a container.