Fresh tart cranberries - we take advantage of their abundance this time of year and pack them into everything. These traditional scones are flaky and not too sweet, with pops of brilliant cranberry in every bite. The soft, buttery layers are rich, as scones should be, and the sugar sprinkled on top complements the tart cranberries. And with all that butter, just a little more won't make too much of a difference - serve with homemade butter and jam.
Fresh Cranberry Scones
makes about 2 dozen
1 1/2 cups fresh cranberries 1/2 cup light brown sugar Zest of 1 small orange 2 1/4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 12 tablespoons chilled unsalted butter 1 egg, beaten 1/2 cup milk Extra flour White sugar, for topping
Heat the oven to 350ºF and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
In the bowl of a food processor, whiz the cranberries until lightly chopped. Dump out into a bowl toss with the brown sugar and orange zest. In the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and whiz with the flour in the processor until fine and crumbly. Mix with the sugar and cranberries and stir in the beaten egg and milk.
Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Cut out rounds using a biscuit cutter or glass, and put on baking sheet. Sprinkle the tops with sugar.
Bake for about 25 minutes or until just getting golden. Serve warm with plenty of butter.