December Scones Jamie Magazine Recipes

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

3. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Stir in the dried cranberries and orange zest, ensuring they are evenly distributed throughout the mixture.

5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.

6. Make a well in the center of the dry ingredients and pour the wet mixture into the well.

7. Using a wooden spoon or spatula, gently mix the wet and dry ingredients together until a shaggy dough forms. Be careful not to overmix.

8. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

9. Pat the dough into a circle about 1 inch thick. Using a floured round cutter (about 2 inches in diameter), cut out scones from the dough. Place the scones on the prepared baking sheet, leaving some space between each scone.

10. Brush the tops of the scones with a little extra cream for a golden finish.

11. Bake the scones in the preheated oven for 15-18 minutes or until they are golden brown and cooked through.

12. Once baked, transfer the scones to a wire rack to cool slightly before serving.