Citrus Cranberry Scones
AP Flour
2 cups
Sugar
3 tbsp
Baking Powder
1 tbsp
Salt
1⁄2 tsp
Butter, cut into 1⁄4 inch cubes and chilled
5 tbsp
Orange Zest
1 tsp
Dried Cranberries
3⁄4 cup
Crema Lusso
8 ounces
Pre heat oven to 450 degrees.
Pulse flour, sugar, baking powder and salt together in food processor (about 6 pulses). Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few larger chunks of butter (about 12 pulses).
Add the cranberries and quickly pulse once to combine (optional: fold these in to have larger pieces of cranberries). Transfer mixture to a bowl, stirring in the Crema Lusso with a rubber spatula until dough begins to form.
Turn dough and any bits out onto a floured countertop and knead until it forms a rough, slightly sticky ball. Press dough into a 9-inch cake pan. Unmold the dough and cut into 8 wedges. Place wedges on ungreased baking sheet. Bake 12-15 minutes, until the tops are light brown. Yields 8 scones.
Created exclusively for Crema Lusso by Chef Doug Lynch