These scones, from the kitchen of Atlanta actress Jill Jane Clements, are quick and easy to make. Instead of cranberries and orange, you might try dried apricots and lemon zest, or other flavour combinations of choice. For a moister scone, feel free to bump up the cream. If the dough gets too wet, just add more flour.
This recipe is best with
- 2 cups all-purpose flour
- ¼ cup plus 2 tbsp caster sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup dried cranberries
- 1 tbsp plus 1 tsp orange zest
- ½ cup heavy whipping cream, plus more as needed to wet the dough
- 2 tbsp unsalted butter, melted
- Heat oven to 220°C. Mix flour, ¼ cup sugar, baking powder and salt in a large bowl. Stir in cranberries and one tablespoon of the orange zest. Add whipping cream and stir until dough just forms, adding more cream as needed. Do not overmix, or the scones will be tough. Turn dough onto a lightly floured surface. Form into a 25cm round about 1.75cm thick. Cut dough into 12 wedges. (For larger scones, make a 20cm round and cut into eight wedges.) Transfer wedges to a baking sheet, spacing evenly.
- Combine remaining two tablespoons sugar with remaining teaspoon orange zest peel in a small bowl. Brush scones with melted butter, then sprinkle tops with sugar mixture. Bake until light golden brown, 13 to 15 minutes. Cool slightly before serving.