Orange-Cranberry Scones

These are light and flaky with just a hint of sweetness. You can use raisins or currants instead of cranberries if you'd like.

Recipe adapted from NY Times Cooking

Ingredients

• 3 cups all-purpose flour

• 2 Tbl. granulated sugar

• 1 Tbl. baking powder

• 1 tsp. salt

• 2 oranges, zested

• 1 stick cold unsalted butter

• 1 egg, lightly beaten

• 1 cup heavy cream

• 1 cup dried cranberries (or other dried fruit)

• 1 egg and one tablespoon water beaten together

• Brown sugar (optional)

Instructions

1. Preheat the oven to 350 and line a baking sheet with parchment paper.

2. In a large bowl, stir together the flour, granulated sugar, baking powder, salt and orange zest.

3. Sprinkle some extra flour on a workspace.

4. Cut the butter into chunks and add to the bowl. Pinch it in with your hands until the butter pieces are about the size of chickpeas and are coated with flour.

5. Add the egg and heavy cream to the flour mixture. Stir it in with your hands until a shaggy dough is formed. Add just a bit more cream or water if the dry ingredients aren't incorporated.

6. Scrape the dough onto the floured workspace. Fold in the cranberries, kneading the dough just until they're incorporated. Try not to work the dough any more than you have to as that will make the scones tough.

7. Pat the dough down into a rectangle shape until it's about 3/4" thick. Cut it lengthwise, and then across into 8-12 rectangles (quantity will depend on how big you want each scone to be). Lay the scones spaced out on the baking sheet. Sprinkle some brown sugar on top each scone if you'd like.

8. Place the baking sheet in the oven and bake for about 20 minutes, checking occasionally to make sure the bottoms aren't getting too browned.

9. Let cool slightly then serve warm or at room temperature.