They key to making scones puff up nicely lies in the butter. It’s ALL about the butter! Ideally, when you are working with the dough, you are on a cold surface and are able to work quickly enough so that the butter doesn’t start to melt. The minute you are done cutting, get them in the oven. Also, take note that the whole recipe is done on the lowest speed on your mixer.
Makes: about 16 scones
Prep Time: 15-20 minutes
Cook Time: 25-35 minutes
4 cups all purpose flour
¼ cup all purpose flour to mix with dried fruit
1/4 cup granulated sugar
2 tablespoons baking powder
2 teaspoons sea salt
2 teaspoons orange zest
¾ pound (3 sticks) cold unsalted butter, diced
4 eggs, lightly beaten
1 cup (½ pint) cold heavy cream
1 cup dried cranberries (do not use fresh)
1 egg beaten with 2 tablespoons of water, for egg wash
Coarse sugar to sprinkle on the scones before baking (you can use granulated)
- Preheat the oven to 400ºF. Line 2 sheet pans with parchment paper or SILPAT.
- Using a standup mixer fitted with the paddle, mix 4 cups of flour, granulated sugar, baking powder, salt and orange zest until combined.
- Add the cold butter and mix at the lowest speed until the butter is the size of peas.
- In a small bowl, combine the eggs and heavy cream. With the mixer still on the lowest speed, slowly add the egg mixture to the flour and butter mixture just until blended; do not over-mix.
- In a small bowl, combine the cranberries and ¼ cup of flour and add to the dough. Mix on the lowest speed just until blended.
- Empty the dough onto a well-floured surface and knead it into a ball.
- Flour your hands and a rolling pin and roll out the dough to about 1 inch thick. Use enough flour to make sure the dough does not stick to your work surface or hands.
- Flour a 3 inch dough cutter and cut the scones; place them on the sheet pan.
- Gather the extra dough, roll it out and cut until the dough is gone.
- Brush the tops of the scones with the egg wash and sprinkle with coarse sugar.
- Bake for 25-30 minutes; until the tops are golden brown.
STORAGE: Sealed in an airtight container, scones will keep for for up to 2 days at room temperature, 1 week in the refrigerator and up to 2 months in the freezer. To re-heat your scones, place them on a sheet pan and bake them at 350ºF for 3-5 minutes.
SERVING: Ideally, serve your scones warm from the oven with an assortment of jams and jellies.