1/2 cup unsalted butter, very cold
2 cups unbleached all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup heavy cream
1/2 cup chopped cranberries
1/4 cup slivered almonds
Preheat the oven to 400F.
Stir the dry ingredients together in a large mixer bowl.
Cut the butter into cubes and add to the flour mixture. Mix until the butter is the size of peas. Mix in the cream just until everything is moistened and the dough comes together in large clumps. Add the cranberries and almonds, and mix just until incorporated. You do not want to overwork the dough.
To form the scones the traditional way:
Turn the dough out onto a floured surface. Roll the dough out in a rectangle approximately 1 inch thick. Cut the dough into triangles about 3 inches on the long side. Place on a parchment paper lined cookie sheet.
To cheat, which is what I do lately since my hands have been bothering me:
Press the dough into a scone pan, or mini scone pan, filling each section about 3/4 full.
In either case, bake for 15 to 20 minutes, or until the tops are golden brown and the surface barely gives when pressed with your finger.
Variations: One could sub currants, golden raisins, or dried cherries for the cranberries and omit the almonds. Lemon zest and poppy seeds would also work well.
I am going to start playing with some savory versions. I think a rosemary-goat cheese or black pepper-parmesan scone would be a great accompaniment to a lightly dressed salad for lunch or for a first course, for instance.
(Edited to add the photo.)
