A lightly sweetened scone, studded with dried cranberries and perfect for Christmas morning. Recipe slightly adapted from King Arthur Flour.
Course Breakfast & Brunch
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
1 3/4cupswhite whole wheat flour
3Tablespoonsraw cane sugar
2 1/2teaspoonsbaking powder
1Tablespoonorange juiceor clementine
1Zest of 1 medium orangeor 2 clementines
Preheat the oven to 425°F. Line a baking sheet with parchment or a nonstick baking mat.
In a medium-sized mixing bowl, sift together the flour, cane sugar, baking powder, salt and allspice.
Cut the butter into pieces and add it to the dry ingredients, using your fingers or a pastry cutter to incorporate it until the mixture resembles coarse meal. Stir in the dried cranberries.
In a second bowl, whisk together the cream, orange juice, egg, and orange zest. Pour egg mixture to the flour and butter and stir with a light touch just until the dough comes together.
Transfer the dough to a generously floured work surface, knead it gently a few times, and shape it into a ½"-thick round, about 8" across.
Transfer the round of dough to the baking sheet. Brush it with milk, and sprinkle with coarse sugar, if desired.
Cut the round in 8 wedges and separate the wedges slightly. Bake the scones for 13-15 minutes, or until they're light golden brown. Remove them from the oven and serve immediately.
To make ahead and freeze, line a baking sheet with parchment or wax paper and place the unbaked scones on it. Freeze until the scones are firm, then transfer to an airtight container. Bake directly from the freezer, adding a couple minutes to the original baking time.