5 tablespoons Cold Unsalted Butter Cut in 1/4 Inch Cubes
3/4 cup Dried Cranberries
1 teaspoon Orange Zest
Heat oven to 425 degrees. Have on hand a 9 inch round non-stick cake pan and a cookie sheet lined with parchment paper.
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.
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.