Next, in a large mixing bowl...
whisk together 3 cups all purpose flour, 1/3 cup granulated sugar, 1 Tablespoon baking powder,
and 1/2 teaspoon salt. Set aside.
Next, cut 6 Tablespoons of the butter into your flour mixture. Some people use forks or a pastry cutter. I rub the mixture between my hands, working very quickly, so as not to warm the butter too much. Do this until the mixture is the size of small peas. Add your chopped cranberries, and toss to coat/separate them.
Whisk the heavy cream, eggs, vanilla and orange zest until well mixed.
On a moderately floured surface, lightly press and roll the dough into a rectangle, between 1/2-3/4" thick. Dipping your knife or biscuit cutter in flour first, to prevent sticking, and cut your scones. Place onto your
parchment-lined baking sheets.
Melt the remaining 3 Tablespoons butter, and LIGHTLY brush the tops of the scones only. Sprinkle sanding (large grains) sugar over the buttered tops, and pop your sheet into the oven for 11-13 minutes.
Bake the scones until just the edges and tops are firm, but only lightly browned. Be careful not to over-bake them :) Cool on a wire rack until warm enough to not burn your mouth ;)
Now, all there is left to do is refill your cuppa, and ENJOY!
I hope you've all had a wonderful weekend, and I look forward to sharing more with you later this week :)
Cranberry Orange Scones
3 cups All purpose flour
1/3 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
9 Tablespoons cubed COLD unsalted butter, divided
1 cup dried cranberries, chopped
1 cup heavy cream
2 large eggs, lightly beaten
2 teaspoons vanilla extract or paste
1/2 cup sanding sugar (if unavailable, you can use granulated)
1. Preheat oven to 450° F. Line 2 baking sheets with parchment paper.
2. Combine flour, sugar, baking powder, and salt in a large bowl. Whisk to combine.