Makes: 8 scones
Ingredients
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3
tablespoons granulated sugar, plus a bit more for sprinkling
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1
tablespoon freshly grated orange zest
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Seeds of one vanilla bean or 1 teaspoon vanilla bean paste
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1
cup all purpose flour
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1
cup spelt flour
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1
tablespoon baking powder
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1/2
teaspoon salt
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4
ounces unsalted butter, cold and cut into cubes
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1/2
cup buttermilk
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1/3
cup heavy cream
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1 1/2
cups fresh cranberries
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A healthy dollop of yogurt (like vanilla or plain), for serving
Directions
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Add the sugar, orange zest, and vanilla bean seeds to a large bowl and use your fingers to rub the zest and seeds into the sugar. Add the flours, baking powder, and salt to the bowl and whisk to combine.
- Add the butter and use your fingers to press each cube of butter into a flat shard about the size of a quarter. Keep tossing the butter in the flour mixture to ensure that it is well coated. Stir in the cranberries.
- Make a well in the center of the mixture add add the buttermilk and heavy cream. Stir gently to combine, but don’t worry if there are a couple of dry spots. It’s best to not over mix this type of dough.
- Use your hands to knead the dough a couple of times in the bowl then turn the dough out onto a lightly floured surface. Pat the dough into a circle about 1-inch tall and 7- inches wide. Use a knife to cut the dough into 8 wedges.
- Transfer the wedges to the baking sheet, brush each one with a bit of heavy cream and sprinkle with granulated sugar. Bake until the scones are golden brown, 18-22 minutes. Enjoy warm with a dollop of yogurt if you’d like. These scones are best enjoyed on the day they are made.
Photo by James Ransom