These are the flaky, not-too-sweet style of scone that I favour with a cup of tea.
Makes 6 scones
- 11⁄2 cups all purpose flour 375 mL
- 3 tbsp sugar 45 mL
- 11⁄2 tsp baking powder 7 mL
- 1 tbsp finely grated orange zest 15 mL
- 1⁄4 tsp salt 1 mL
- 6 tbsp unsalted butter, cut into 90 mL pieces and chilled
- 1⁄2 cup half and half cream, 125 mL plus extra for brushing
- 2⁄3 cup dried cranberries 160 mL
- Preheat oven to 375˚F (190˚C). Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse crumbs. Stir cream into the dough. Mix just until dough comes together. Stir in cranberries.
- Turn dough onto a lightly floured surface. Roll dough twice to an inch (2.5 cm) thick, each time folding in half (this is the secret to a flaky scone). Shape dough into a circle 1-inch (2.5 cm) thick and cut into 6 wedges. Place on a greased or parchment-lined baking sheet and brush with remaining cream. Bake for 15 to 18 minutes, until tops are nicely browned.