I got the recipe from Baking Illustrated (page 58). The actual recipe is for Cream Scones with Currants but, seriously, who has currants in the house at 5 am? I might have some dried up lunch box raisins, but not fancy currants...I opted for the variation: Cranberry-Orange Scones with dried cranberries and orange zest. By the way, I just love the variations at the end of recipes - it is sorta like "choose your own adventure" cooking.
1. You use a food processor to mix. Very quick indeed. After, place in a bowl and mix in 1 cup of cream. 2. Then you knead for a few seconds. I tried really hard to not over-knead the dough. 3. Pop the dough into an ungreased 8-inch cake pan so it comes out round. This is helpful early in the morning. 4. Cut into 8 wedges and placed on a cookie sheet. Brush with cream and sprinkle with a little sugar.
It wasn't until the dough was in the oven that I realized I completely forgot the orange zest. Lately, I've been baking with an abbreviation zeal. From Boston Cream Pie to Boston Pie...and Cranberry Orange Scone to Cranberry Scone. I guess it is all about choosing your own baking adventure!
I don't usually buy scones so I don't have much to compare with...however, I strive to do more research eating in this department! They tasted like a sweet biscuit with dried cranberries. Is that right?
I brought in the scones with some Pam Jam. That I know was delicious!