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.
- 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)
- 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.
- 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.
- 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.
- Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack. Let cool completely before serving.
Copyright © 2021 The Culinary Institute of America