Description
Eight tender wedge scones with orange zest, dried cranberries and a light coarse-sugar top.
Ingredients
Scale
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Fine salt
- 1 orange Zest of one medium orange
- 6 tablespoons Cold unsalted butter, cubed
- 3/4 cup Dried cranberries
- 3/4 cup Cold pasteurized heavy cream for dough
- 1 egg Large egg
- 2 tablespoons Pasteurized heavy cream for brushing
- 1 tablespoon Coarse sugar for topping
Instructions
- Whisk 2 cups flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon fine salt and zest of one orange. Cut in 6 tablespoons cold cubed butter until pieces are pea-size; stir in 3/4 cup dried cranberries.
- Whisk 3/4 cup cold heavy cream with 1 egg. Pour into dry mix and fold just until shaggy and able to hold together; do not knead smooth or taste raw dough.
- Pat dough on a lightly floured surface into a roughly 7-inch disk about 1 inch thick. Cut into 8 wedges, transfer with spacing to a parchment-lined sheet and chill 15 minutes. Heat oven to 400 F (205 C).
- Brush tops with 2 tablespoons heavy cream and divide 1 tablespoon coarse sugar over the 8 wedges. Bake about 20–25 minutes until risen, light golden and centers baked through, not wet dough.
- Cool on a rack for about 10 minutes. Serve 8 working wedges; store cooled leftovers covered and assess storage quality in a kitchen test.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 25 minutes, included in the total.
Working estimate: 20 minutes preparation, 15 minutes chilled shaped dough, up to 25 minutes baking and 10 minutes cooling. Actual oven and dough thickness need testing.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: One of eight working wedges; actual baked mass and dimensions unmeasured