Flaky Cranberry Scones

Makes 8 scones

Oven Temperature: 375°F/190°C

Baking Time: 20 to 25 minutes

Baking Equipment: Optional: one 9 by 2 inch round cake pan

A cookie sheet, preferably insulated, or a double layer of two cookie sheets, lined with parchment

There is no pastry more satisfying or easier to make than a scone, and this one is a felicitous balance of crunchy top and tender, soft, buttery interior, with the sweet, lilting punch of the dried cranberries and lemon zest. This is a great make-ahead treat, as the scones have the best shape when baked from frozen.

unsalted butter	142 grams	10 tablespoons (1 stick plus 2 tablespoons)
heavy cream	232 grams	1 cup (237 ml)
dried cranberries	100 grams	⅓ cup
lemon zest, finely grated (2 medium lemons)	6 grams	1 tablespoon, loosely packed
Gold Medal bread flour, or half other bread flour and half unbleached all-purpose flour	300 grams	2⅓ cups (lightly spooned into the cup and leveled off)
sugar	50 grams	¼ cup
baking powder, only an aluminum free variety	13.5 grams	3 teaspoons
fine sea salt	.	⅜ teaspoon
honey	28 grams	1 tablespoon plus 1 teaspoon (15 ml)

Mise en Place

▪ Cut the butter into ½ to ¾ inch cubes. Return them to the refrigerator to chill for a minimum of 30 minutes.

▪ At least 15 minutes before whipping, into a medium metal bowl, place the heavy cream. Cover and refrigerate with the mixer beaters alongside.

▪ Whip the cream just until soft peaks form when the beaters are lifted. Place in the refrigerator.

▪ With small scissors, cut the cranberries in half.

▪ With dish washing liquid, wash the lemons. Rinse, dry, and zest them (see Citrus Zest).

Make the Dough

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Add the butter and, with a fork, toss to coat it with the flour. Press the butter cubes between your fingers to form very thin flakes. Stir in the cranberries. Make a well in the center. Pour the whipped cream and honey into the well and, with a silicone spatula, stir the flour mixture into the cream mixture until all of it is moistened.

2. Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few times until it is a little stretchy and can be shaped into a smooth disc.

3. Line the cake pan with plastic wrap and press the dough evenly into it, or shape the dough into a 9 by ¾ inch thick disc without using the pan. Press in any loose cranberries. Cover with plastic wrap and refrigerate for a minimum of 30 minutes, or up to overnight.

Preheat the Oven

▪ Thirty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 375ºF/190ºC.

Shape the Scones

4. Lift out the dough disc using the plastic wrap. Use a sharp knife to cut the disc into 8 even wedges. Place them, 2 inches apart, on the prepared cookie sheet. (Alternatively, wrap the wedges individually and freeze.)

Bake the Scones

5. Bake for 10 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 10 to 15 minutes or until golden brown. (An instant-read thermometer should read 212º to 215ºF/100º to 102ºC.) If baking frozen scones, bake first for 20 minutes, rotate the cookie sheet, cover loosely with foil, and continue baking for 10 minutes longer.

Cool the Scones

6. Set the cookie sheet on a wire rack. Use a pancake turner to transfer the scones to another wire rack to cool until warm or room temperature. The scones will be slightly moist. If you prefer a more traditional, drier scone, allow them to sit uncovered overnight.

Store Airtight: room temperature, 2 days; frozen, 3 months.

Make This Recipe Your Own

To make half-size scones, divide the dough into two equal pieces (250 grams each) and shape each into a 6 inch disc.

If using a cake pan to mold the discs, use a 6 inch pan. You can lift the first disc out of the pan right after you shape it, wrap it, and then reline the pan to shape the second disc.

In Step 5, after the first 10 minutes of baking, the remaining baking time will be only about 5 minutes more.

Making Flaky Cranberry Scones

Press the butter cubes to form thin flakes.

Add the dried cranberries.

Stir in the whipped cream.

Lightly knead the dough in the bowl.

Knead the dough just until a little stretchy.

Shape the dough into a ball.

Press the dough evenly into a lined cake pan.

Cut the dough into eight wedges.