Just perfectly sweet, these scones pop with color. Fresh cranberries are used in the recipe, don’t swap for dried, you need fresh for the texture and taste.
- 2 cups all-purpose flour (240 grams)
- ¼ cup packed brown sugar
- 1 Tbsp baking powder
- ¼ tsp nutmeg
- ¼ tsp fine sea salt
- ¼ cup unsalted butter, cold, diced
- 1 cup fresh cranberries, washed and roughly chopped
- 1/3 cup granulated sugar
- 1 orange, zested
- ¾ cup half and half
- 1 large egg
Preheat oven to 375°, line a large baking sheet with parchment paper.
In a mixing bowl stir the flour, brown sugar, baking powder, nutmeg and sea salt together.
Add in the butter, work in quickly with your fingers, into small crumbs.
In a small bowl mix the cranberries, granulated sugar and orange zest together. Add to the flour mix, stir gently.
Whisk the half and half and egg together, add to the dry, mix quickly.
Sprinkle flour over a work surface, knock out the dough (it may be quite wet), sprinkle a bit more flour on top.
Using a dough scraper, gently knead the dough, adding flour as needed, until the dough isn’t sticky.
Divide into 2 halves.
Pat each section into a 6″ wheel, transfer to the baking sheet, score each wheel into 6 scones.
Bake for 20 to 25 minutes, until lightly browned on top.
Let cool on a rack.
Leftover scones freeze well.
Makes 12 scones.