Description
A sophisticated blend of tart dried cranberries, bright orange zest, and savory rosemary and garlic. These buttery scones are perfect as a brunch centerpiece or a unique holiday side.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon orange zest
- 3/4 cup heavy cream
- 1 egg, beaten (for wash)
Instructions
- Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar until combined.
- Add cold cubed butter to the flour. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in the dried cranberries, chopped rosemary, minced garlic, and orange zest.
- Pour in the heavy cream and stir gently with a spatula until a shaggy dough forms. Do not over-mix.
- Turn dough onto a floured surface. Gently pat into a disk about 1 inch thick.
- Cut the disk into 8 equal wedges using a sharp knife.
- Place wedges on the baking sheet, brush the tops with beaten egg, and bake for 15-18 minutes until golden brown.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast/Appetizer
- Method: Baking
- Cuisine: American