This was my first attempt at making any type of scone and they turned out surprisingly well. I've never really been a big scones eater, but I felt like I should give scones a try since people seem to like them and they are a coffee house staple. I would say I can now officially add scones to my repertoire.
CRANBERRY ORANGE SCONES
From Hannah's Kitchen
2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons orange zest
8 tablespoons unsalted butter, frozen
3/4 cup dried cranberries
1/2 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
coarse sugar for sprinkling
1. Adjust oven rack to lower-middle position and heat to 400 degrees F.
2. In a large food processor bowl, combine flour, sugar, baking powder, baking soda, salt, and zest. Pulse a few times to combine. Cut frozen butter into chunks and add to the food processor. Process until butter is incorporated and the mixture resembles coarse crumbs. Stir in dried cranberries.
3. In a small bowl, whisk the sour cream, egg, and vanilla until smooth.
4. Pour the sour cream mixture into the flour mixture and pulse until just incorporated and the dough begins to clump together. Do not overmix!
5. Place dough on a lightly floured work surface and form into a 7 to 8-inch circle about 3/4 inch thick. Sprinkle with the coarse sugar. Use a sharp knife to cut dough into 8 triangles. If the dough is too sticky to cut, spray the knife with cooking spray and then cut the dough.
6. Place the dough triangles about 1 inch apart on a parchment-lined baking sheet. Bake until golden brown, about 15-17 minutes. Cool for 5 minutes and serve warm, or cool completely and serve at room temperature.