There seems to be a myth that scones are hard to make. Good scones can be quick and easy to prepare. Scones need a light hand when mixing! Most over-mix their dough which makes the scones hard and tough. When David and I first traveled to Ireland almost 20 years ago, we stayed at a lovely B&B in Kenmare. Our host and Innkeeper, Julia, a lovely woman, shared her secret to great light scones. She told us “Mix with one hand for scones….mix with two hands for stones!” What? Don’t over-mix your dough! I’ve made these scones by hand (with one hand of course) rolling them out and using a biscuit cutter to make circular scones. These days at the Inn we use a stand mixer and an ice cream scoop for ease and faster preparation. If you use a stand mixer, just watch the dough as you add the cream to the bowl. As soon as there is no more dry flour stop the mixer and add your fruit. Mix a couple more rounds on low speed and you’re done. These scones can be modified to add your dried fruit of choice. I’ve also used the same recipe with fresh blueberries. Serve them with home-made jam or lemon curd. Yum! Enjoy!
Ingredients
- 4 cups flour
- 1/3 cup sugar, plus additional for topping
- 2 tablespoons baking powder
- 1 teaspoons kosher salt
- 2 Oranges for zesting
- 3/4 pound cold sweet cream butter, diced
- 2 large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- 1/4 cup half & half
Directions
- Preheat oven to 400 degrees F. Place parchment paper on baking sheet.
- In the bowl of a stand mixer fitted with a paddle attachment, mix 4 cups of flour, sugar, baking powder, salt and zest of two oranges.
- Add diced cold butter and mix at the lowest speed until the butter is the size of marbles.
- Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until barely blended. Add dried cranberries. The dough will look lumpy and not entirely mixed but there shouldn’t be any dry flour remaining.
- Use a large squeeze-disher scoop (ice cream scoop) to transfer dough to parchment lined baking sheet. One scoop for each scone
- Pat down with hands and slightly form each scoop of dough to make equivalent sized scones.
- Add half & half to measuring cup used to combine egg and heavy cream. Use pastry brush to mix half & half with remaining egg / heavy cream mixture. Brush the tops of the scones with mixture and sprinkle with sugar.
- Bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.
