Cranberry Scones with Rosemary and Orange
Serves: Makes 8
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 teaspoons each: finely grated orange zest and minced fresh rosemary
  • 1 stick (8 tablespoons) frozen butter
  • 1 cup fresh cranberries
  • ½ cup sour cream
  • 1 large egg
  • 1 tablespoon turbinado or other coarse sugar
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, sugar, baking powder, salt, baking soda, zest, and rosemary in a medium bowl. Grate ⅓ of the butter into the flour mixture on the large holes of a box grater; toss. Repeating grating and tossing twice more. Using fingertips, work butter into flour a bit more. Toss in cranberries.
  2. Mix sour cream and egg with a fork until smooth. Using same fork, stir into dry ingredients until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together. If necessary, flick a little water into bowl bottom to get the last bits to adhere.)
  3. Place on a lightly floured work surface and pat into a 7½-inch circle, about ¾-inch thick. Sprinkle with turbinado sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably silapat- or parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serveā€”hot, warm, or at room temperature.
Recipe by Three Many Cooks at