Cranberry Orange Scones
Yield: 8 Scones
1 Stick Frozen Unsalted Butter
2 Cups All Purpose Flour
1 Tablespoon Baking Powder
1/4 Cup Organic Cane Sugar
1/4 Cup Vermont Maple Sugar
1/2 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
1 ½ Tablespoons Seville Orange Peel
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Cup Fresh (or Dried) Cranberries
1 Cups Heavy Cream
1 Egg Yolk + 1 Whole Egg
There is nothing quite so wonderful as a freshly baked scone. And most people would probably tell you that Cranberry Orange scones are their favorite. We usually wait to bake these until October and November when the cranberries are fresh. They make a a great addition to any Thanksgiving dinner menu, or Christmas brunch, but we enjoy them most with a cup of coffee anytime on a cold blustery day! If you'd like to enjoy them at other times of the year, frozen or dried cranberries work as well as fresh!
Cut butter into small cubes and return to refrigerator to keep chilled.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Place flour, baking powder, sugar, salt, orange peel, salt, pink pepper, cinnamon, and nutmeg in bowl of a food processor. Pulse 3-4 times to combine. Add butter cubes to the bowl and pulse until butter has the consistency of gravel or peas. Move mixture to a medium mixing bowl.
Make a well in the middle and add the cream and egg yolk. Use a wooden spoon to stir mixture until well combined. Add cranberries and mix with your fingers until just combined.
Place mixture on lightly floured counter. Gently knead dough 6-8 times, folding in half each time. Pat dough into an 8” disk, wrap in plastic, and place in refrigerator for 15-20 minutes.
Remove dough from refrigerator and cut into 8 wedges. Place wedges ½ apart on baking sheet.
In a small bowl, whisk egg together with a few drops of water. Brush on tops of wedges and sprinkle tops with espresso sugar. Place on center rack in oven.
Bake for 13-14 minutes until tops of scones are golden. Remove from oven, place scones on a baking rack and cool slightly before serving.
Note: this dough for scones freezes well. Complete recipe to the point of baking; wrap tightly in plastic wrap and freeze. When ready to use, take scones from freezer and allow to defrost for 5-10 minutes. Place on baking sheet and bake for 16-18 minutes until done.