Cream Scones
Makes 12 scones These scones develop a wonderful texture if the dough is frozen overnight. Freeze individual scones, and then bake as many as needed straight from the freezer to accompany breakfast, brunch, or dinner.

Ingredients

1/2 cup sugar 3 3/4 cups bread flour 2 tablespoons baking powder 2 teaspoons kosher salt 2 tablespoons…

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CIA FOODIES


Cream Scones

Makes 12 scones

These scones develop a wonderful texture if the dough is frozen overnight. Freeze individual scones, and then bake as many as needed straight from the freezer to accompany breakfast, brunch, or dinner.

Ingredients

  • 1/2 cup sugar
  • 3 3/4 cups bread flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 tablespoons orange zest
  • 1 cup dried sweetened cranberries
  • 2 1/2 cups heavy cream, chilled
  • Cooking spray for greasing
  • Egg wash (1 large egg whisked with 2 tablespoons heavy cream)

Directions

  1. Combine the sugar, flour, baking powder, and salt in a stand mixer fitted with the paddle attachment on medium speed until well blended, about 1 minute. Blend the orange zest and cranberries into the flour mixture. Add the cream and mix on medium speed until just combined.
  2. Remove the dough from the mixer, pat into a 10-inch-diameter round 1/4-inch thick, and divide into 12 equal wedges. Wrap in plastic and freeze until solid, at least 4 hours and up to 4 weeks.
  3. Preheat the oven to 350°F. Lightly grease a baking sheet. Arrange the frozen scones on the baking sheet, brush with egg wash, and bake until golden brown, 35 to 40 minutes.
  4. Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack. Let cool completely before serving.

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