There’s something about a fresh flaky buttery cranberry orange scone in the morning with a hot cup of coffee. Maybe because it reminds me most of my barista days in college at Starbucks when I was first introduced to this flavor combo.
Recently I’ve been trying to make recipes that are easy and quick to grab, now that I have a newborn. This recipe is both fast and hearty, mixed with a comforting feeling.
This recipe makes 8 scones and is great for when you’re strapped for time or looking for a cozy winter pastry to start your mornings.
Ingredients (Makes 8 Scones):
3 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup dried cranberries
Zest of 1 orange
1 stick (2 ounces) unsalted butter, chilled and cubed
1 1/4 cups heavy cream, plus more for brushing
1 large egg
Turbinado sugar
Instructions:
Preheat oven to 400 degrees and line a sheet pan with parchment.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work with your fingers onto pea sized crumbles, then toss in the dried cranberries and add the zest of 1 orange.
Add the heavy cream and eggs, then work into a dough. Transfer to a floured work surface and roll 1 inch thick. Smooth edges and slice into 8 wedges.
4. Transfer to the prepared sheet pan, then brush with heavy cream and sprinkle with sugar.
5. Bake for 25 minutes. Enjoy!
