280g/(2 c) all-purpose flour
15g/(1 tablespoon) baking powder
40g/(3 tablespoons) sugar
3g/(1/2 teaspoon) salt
80g/(1/2 c) dried cranberries, diced
zest of 1 orange
70g/(5 tablespoons) unsalted butter, cold and cubed (at least 83% butterfat)
200 – 220 ml/(1 cup) cold heavy/whipping cream (35% – 38% butterfat)
Step 1: In a large mixing bowl, add the baking powder, sugar, flour, salt, and orange zest. Whisk until well combined.
Step 2: Add in the ice-cold butter and use your hands to mix them into the flour mixture. It should become coarse bread crumbs.
Step 3: Add in the cranberries and whisk until well mixed.
Step 4: Add in the cold cream and use a spatula to stir until well combined.
Step 5: Sprinkle flour on a flat surface and lay the dough on it. Knead for about 10 times until the dough becomes 3 to 4 cm thick.
Step 6: Cut the dough into small pieces and put them on a baking sheet lined with parchment paper. Make sure to leave about 3 cm between each piece.
Step 7: Feel free to use a knife to cut the dough if you do not have a cookie-cutter.
Step 8: Place the scones inside the oven and bake for 12 to 15 minutes at 220 degrees C until golden brown.
Step 9: Serve and enjoy!