Cranberry scone: modified recipe from Bouchon classic plain scone

The below is the recipe for classic plain scone dough (borrow and modified from Bouchon- here)

All-purpose flour
1 cup + 1 ½ tablespoons
Cake flour
2 ¼ cups + 2 tablespoons
Baking powder
2 ½ teaspoons
Baking soda
½ teaspoons
Granulated sugar
91g (I decreased to 80g)
¼ cup + 3 ½ tablespoons (I cut 1tbsp)
Cold unsalted butter (cut into ¼ inch pieces)
8 ounce
Heavy cream (plus additional for brushing)
½ cup + 1 ½ tablespoons
Crème fraiche
½ cup + 2 tablespoons

Optional: large-crystal sparkling sugar (6g / 1 teaspoon)

You may add your favorite stuff into this plain scone dough - I picked cranberry today...


1. place the pre-sifted all purpose flour in the bowl of a stand mixer and sift in the cake flour, baking powder, baking soda, and granulated sugar.

2. fit the mixer with the paddle attachment and mix on the lowest speed for about 15 seconds to combine.

3. add the pre-cut butter cubes and on the lowest speed (prevent the dry mixture flying out) to incorporating the butter. Switch to the low (speed 2) and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. Check the mixture with your hand, and break up large pieces of butter remains! (shown as picture A.)

4. slowly pour in the heavy cream when the mixer is running at the lowest speed. Add the creme fraiche and mix for 45 seconds, until all the dry ingredients are moistened and the dough comes together around the paddle. 

5.** if you like to add any dry ingredients, like dry cranberry, add them now! Pulse again to combine.

6. Put the dough on the plastic wrap, and cover the top with another piece of plastic wrap. Use the heel of your hand to shape the dough into 6-by-9-inch block. You may also want to use a wood rolling pin to help. (shown as picture B.)

7. Wrap the dough in plastic wrap and refrigerate for 2 hours until firm (which allows you to cut!)

8. line a sheet pan with parchment paper. Using a chef's knife or cake knife, cut the block of dough lengthwise into thirds and then crosswise in half. Cut each rectangle into half on the diagonal to make a total of 12 triangles.  Cover with plastic wrap and freeze until solid, at least 1 hour, but preferably overnight. The scones can remain in the freer for up to 1 month.

9. preheat the over to 350F. Line a sheet pan with parchment paper. Arrange the frozen scones 1 inch apart on the sheet pan (shown as picture C) and brush the tops with heavy cream. Sprinkle the top with a generous pinch of sparkling sugar. Bake for 25-28 minutes util golden brown. Set the sheet on a cooling rack and cool completely.