Cranberry Orange Cream Scones

Is there anyone who doesn't like scones? Actually, there may be some of you out there who haven't had the pleasure of tasting what a true, soft, tender and moist scone is supposed to be like. Many of the ones offered in coffee shops and even some tearooms are hard, crusty wedges that fall apart into a crumbly mess when a knife touches them. Forget trying to slather the crumbs with jam and Devonshire Cream! Those are not true scones! The English are more than a bit disappointed when they visit our wonderful county only to find what we call "scones" to be an inferior and somewhat embarrassing version. Sadly, they have become the norm here. Therefore, I am on a mission, one I take very seriously, to critique, educate and instruct Americans on the heavenly deliciousness of authentic English Scones.

The following scratch recipe is featured in my cookbook, Tea For All Reasons, under the title, "Marsha's Cream Scones." In today's recipe I've added dried cranberries and orange zest. If you are in a hurry and prefer to use a mix, our Scone Mixes, adapted from my basic recipe, are available in a variety of flavors, including Gluten Free, on our two websites, http://www.teaforallreasons.com and http://teaforallreasons.etsy.com

Enjoy and happy baking!
Marsha

Cranberry Orange Cream Scones
2 Cup unbleached flour
2 Tabs. granulated sugar
1 Tabs. baking powder
1 teas. salt
1/2 Cup chopped dried cranberries
2 teas. orange zest
1 1/4 C whipping (heavy) cream
2 Tabs. whipping cream for brushing
2 teas. sugar for sprinkling
powdered sugar for dusting, optional

Mix dry ingredients together, including cranberries and orange zest. Add whipping cream and mix until well blended but sticky.

Do not overmix or your scones will be tough. Press together gently to form a ball then gently knead 4 or 5 times. Roll out on floured surface to about 3/4 - 1" thick. Cut into 1" - 2" rounds. If you are making these for breakfast, you can cut the disc into 6-8 wedges but I recommend they be eaten with a fork.

Place on ungreased baking sheet no more than 1/2" apart ~ having them close together helps increase their ability to rise. Brush with heavy cream and sprinkle with granulated sugar.

Bake at 425 degrees for 10-12 minutes depending on the size of the scones and the accuracy of your oven. Bake until they are golden brown. You may want to rotate the pan half way through for even browning. Remove from pan immediately and transfer to cooling rack. Cool slightly and then dust with powdered sugar, if desired.

You will notice they form a natural cutting line in the middle, so they pull apart nicely. Enjoy the rich, tender, moist goodness of these wonderful English-style Scones!