Ingredients:
1 ¼ cups heavy cream
1 tablespoon lemon juice
3 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon orange zest
1 ½ sticks butter
2 cups dried cranberries
Directions:
Preheat oven to 350 degrees. In a liquid measuring cup, combine the wet ingredients. Let it sit while you prepare the dry ingredients so the lemon juice will thicken the cream. Pour flour over butter in the food processor and pulse for 10 seconds. There should be clumps of butter remaining. Place flour mixture in a bowl and stir in dried cranberries until combined. Add wet ingredients and stir to combine.
Place dough on a lightly floured surface; gently roll in flour to coat. Knead lightly until the dough comes together. Roll dough into a log and cut into fourths. Working with one fourth of the dough, roll into a log and cut into sixths. Shape each sixth with your hands into a round disk approx. 1 inch thick. Place each scone on a parchment lined sheet pan spaced 2-3 inches apart. Repeat with remaining half of the dough. One batch of dough will make 24 small scones. Bake at 350 degrees for 22-25 minutes or until lightly golden brown.
