The Welsh Hills Inn - A Country Bed & Breakfast

Orange-Cranberry Cream Scones: Bread

Servings: 8

Prep time:25-30 Min.

Ingredients:

• 

  2 cups Unbleached All-Purpose Flour

• 

  1 tablespoon Baking Powder

• 

  3 tablespoons Granulated Sugar

• 

  1/2 teaspoon Salt

• 

  5 tablespoons Cold Unsalted Butter Cut in 1/4 Inch Cubes

• 

  3/4 cup Dried Cranberries

• 

  1 teaspoon Orange Zest

Step 1:

Heat oven to 425 degrees. Have on hand a 9 inch round non-stick cake pan and a cookie sheet lined with parchment paper.

Step 2:

Whisk dry ingredients together in a large bowl. Cut in the butter and orange zest with your fingers until the mixture resembles coarse meal with a few large butter lumps. Add the cranberries. Stir in the cream with a fork until the dough begins to form into a ball. Transfer the dough and any unmixed flour to a dry counter top and knead it by hand until it forms a rough, slightly sticky dough ball. Press dough into a round 9 inch non-stick cake pan until it is evenly distributed. Prepare a cookie sheet with parchment paper and then turn the dough out of the cake pan onto the parchment paper on the cookie sheet. Using a sharp knife, cut the dough into 8 pie-shaped wedges and arrange on cookie sheet. Bake at 425 degrees until tops are lightly brown. 12-15 minutes. Remove from oven and cool on a wire rack for at least 10 minutes.

Step 3:

These are great warm out of the oven, but surprisingly, they are almost better when completely cooled. Serve plain, or with jam and whipped cream.