The other type of scone that I made was a more traditional scream scone with a biscuit texture rather than a cake texture. They were still light and fluffy and moist though, not dry and cracking like I often see of scones purchased from a bakery. These scones I made fresh on Sunday morning, rather than the blueberry scones which were done ahead of time. Both types were gobbled up by our friends for breakfast so I would say they were both a success!
Cranberry-Orange Cream Scones
From Cook's Illustrated
2 cups all-purpose flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp unsalted cutter, cut into 1/4-inch pieces and chilled
1 tsp grated fresh orange zest
1/2 cup dried cranberries
1 cup heavy cream
Adjust oven rack to middle position and heat oven to 450 degrees F. Line baking sheet with parchment paper.
Pulse flour, sugar, baking powder, and salt together in food processor to combine, about 3 pulses. Scatter butter and orange zest evenly over top and continue to pulse until mixture resembles coarse meal with some slightly larger pieces of butter, about 12 more pulses. Transfer mixture to large bowl ad stir in dried cranberries. Stir in cream until dough beings to form, about 30 seconds.
Turn dough and any flour bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds. Pat dough into 9-inch round and cut into 8 wedges.
Place wedges on prepared baking sheet. Bake until tops or scones are lightly golden brown, 12 to 15 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.