Cranberries add a pop of scarlet to these scones, which makes them ideal for a pretty holiday presentation. Use a food processor to quickly chop the cranberries—fresh or frozen cranberries both work well. If you can’t find either, substitute dried cranberries that you reconstitute by soaking in boiling water for about 10 to 15 minutes, until they plump up.
MAKES 6 scones
INGREDIENTS
2 cups (342g/12 oz) Scone Base
¼ cup (50g/1.8oz) granulated sugar
1 teaspoon grated orange zest
½ cup (50g/1.8oz) fresh cranberries, chopped
½ cup (58g/2oz) coarsely chopped pecans, lightly toasted (see Tip)
½ cup (120g/4.2oz) heavy cream, plus 2 tablespoons for brushing
1 egg
2 tablespoons coarse sanding sugar
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the scone base, granulated sugar, and orange zest. Gently fold in the chopped fresh cranberries and pecan pieces.
- In a liquid measuring cup, whisk together the heavy cream and egg. Create a well in the flour mixture and gently stir in the cream and egg mixture until it all comes together. Do not overmix. If you still have loose flour, you may need to add an additional tablespoon of cream.
- Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough over onto itself from back to front, give it half a turn, and repeat quickly until the dough is smooth and evenly incorporated. Do not overwork.
- Gently pat the dough into a 6- to 7-inch round about 1 inch thick. With a lightly floured chef’s knife, cut into 6 equal wedges.
- Transfer to the prepared baking sheet, brush with the heavy cream, and sprinkle lightly with the sanding sugar.
- Bake for 10 minutes. Rotate the pan front to back and continue baking for 8 to 10 minutes, or until golden brown.
- Let the scones cool on a cooling rack for 10 to 15 minutes before serving.