If any of you are in the same boat, I give you the gift of these Orange Cranberry Scones.
By the way, if you’re looking at those and thinking, “That’s not a scone!”, I’ve been there. You can read about it here. You can also find a recipe for Utah scones here. You’ll need some all-purpose flour, cold butter, an egg, full-fat sour cream, baking soda, baking, powder, salt, dried cranberries (like Craisins), the zest of 1 orange, full-fat sour cream, and an egg.
Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside. In a medium bowl, combine the flour, sugar,
baking powder, baking soda, and salt.
Add the orange zest
and cranberries and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside. In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball. Be careful not to overwork the dough or it will become tough. Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc
and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet.
Lightly sprinkle the tops with reserved sugar.
Bake in the preheated oven for 15-17 minutes or until lightly golden.
Remove from the oven and allow to cool.
