Orange cranberry scones

I'm really enjoying my sewing class. Sewing is so out of my element and everything has not come very easy to me, but I love every minute of it. My teacher is so wonderful and so encouraging. She offers extra sessions at her home. I went to one of her extra sessions this week and decided to bake something for her.

I needed something really easy and quick because this has been a crazy work week for me. I made these orange cranberry scones from Baking Illustrated. It's so easy to make and the result is absolutely wonderful!

I made a little substitution because I ran out of all purpose flour!!! Have you heard a baker that runs out of all purpose flour?!! I needed 10 oz of all purpose flour for this recipe, but I only had 7 oz. I substitute 3 oz of cake flour. I'm not sure if it's because of this substitution, but the scones has such a nice crumbly texture. Sooo good!! You need to make this right now! Here's the recipe.

Orange Cranberry scones
adapted from Baking Illustrated

7 oz all purpose flour
3 oz cake flour (see note)
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
5 tbsp cold unsalted butter, cut into 1/4 inch cubes
3/4 cup dried cranberries
1 tsp grated orange zest
1 cup heavy cream

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees.

2. Place the flour, baking powder, sugar, and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.

3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Add the orange zest and cranberries and quickly mix in or pulse one more time. Transfer dough to a large bowl.

4. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

5. Transfer the dough and all dry flour bits to a counter top and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds.

6. Pat the dough on a lightly floured work surface into a 3/4 inch thick circle. Punch out dough rounds with a biscuit cutter. Push together the remaining pieces of dough, pat into a 3/4 inch thick round, and punch out several more dough rounds. Place the rounds on an ungreased baking sheet.

7. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Note:

• * I made a glaze for the scones. To glaze the scones, brush the scones with heavy cream and sprinkle sugar on them just before baking.
  
• *The original recipe uses 10 oz of all purpose flour.