Last week it was blueberry glazed scones. Tonight I made orange cranberry scones. I guess I am back on my scones kick. As I said before, I just love them. They are the perfect partner to a rich, good cup of coffee first thing in the morning. I brought back some Dutch Bros. coffee from Oregon last week and these should go quite nicely with that coffee. If you haven’t had Dutch Bros. coffee, you are missing out on some delicious stuff. I love their Iced Mochas. Delicious. I only wish they had a store here in San Diego!! Anyway, back to the scones. These are my go to scone. If you recall, I have mentioned before that I love anything ORANGE. I love the aroma of orange in baked treats. These are orangey, delicate, moist….not at all dry like a lot of scones. The combination of heavy cream and oange, gives these a very rich, intense flavor. I hope you will make them.

Orange Cranberry Scones

2 cups of AP flour
1 tablespoon of baking powder
4 tablespoons  sugar
1/2 tsp salt
5 tablespoons very cold butter, diced
1 cup heavy cream, plus 2 Tablespoons
1 tablespoon of fresh grated orange zest
1/4 cup chopped dried cranberries

combine the dry ingredients in a bowl. add the cold butter and using fingers, mix until you have big crumbs. Chill for about 20 minutes. Not YOU, but the butter/flour mixture. 🙂
Add the cold heavy cream, orange zest and cranberries.Combine just until mostly mixed together, leaving a lot of dry crumbs. Turn it out onto a floured board and knead just to combine the crumbs into a soft dough. DONT GO NUTS and over knead. Don’t be kneady. hahahhahah, Kneady……get it? ok, ok….
Pat it into a circle about 3/4″ thick. Cut it into 8 wedges. Or pat it into a square and cut into 9 squares. Sprinkle with sugar. Put the wedges onto an ungreased baking sheet and bake at 420 degrees for about 12-14 minutes, turning the pan once. Test with a toothpick. Toothpick should have a wee bit of crumbs on it. Allow to cool if you can unless you want to scorch your mouth.