Half breakfast, half pastry, 100% delicious. Great to dunk in a coffee or tea, or
with your favorite jam or butter!


Yield: 12 scones

Time: 45 minutes


6 tbsp heavy cream, divided

7 tbsp orange juice 3 cups +2 tbsp all purpose flour

9 tablespoons sugar

3 1/4 tsp baking powder

3 teaspoons salt

6 tablespoons pepitas, toasted lightly

1/2 dried cranberries

6 tbsp butter, cold, cut into 1/2″ pieces

1/4 cup course sugar

Heat oven to 350. Combine 5 tbsp heavy cream and orange juice in measuring cup, place in refrigerator. Combine flour, sugar, baking powder, salt, pepitas, and cranberries in medium bowl. Work butter into flour with fingers until they are pea sized pieces, working quickly to keep butter cold. Make a well in center and pour in liquid and quickly stir until dough comes together. Knead once or twice so dough is smooth. Shape into a rectangle and cut into 6 squares, cut each square in half so that you have 12. Place on a parchment lined sheet tray, brush with reserved 1 tbsp cream and sprinkle with course sugar. Cook until golden brown and baked through, about 15-20 minutes. Allow to cool slightly, but best enjoyed warm.

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