1teaspoonfine salt, reduce to 3/4 teaspoon if using salted butter
1/2cupunsalted butter, cold and cut into 8 pieces, or salted butter and reduce salt above
4ozfull-fat cream cheese, cold and cut into 8 pieces, (1/2 the standard 8oz package)
1/2cupheavy, whipping cream, 35% b.f. or *see Note 1 below for other options
1largeegg
1/2 teaspoonvanilla extract, or vanilla bean paste
3/4cupdried cranberries
Zest of one orange
Topping:
Additional cream, for brushing tops before baking
Coarse, turbinado or granulated sugar, for sprinkling tops before baking
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Instructions
Prepare an 8-inch round cake pan or springform pan by lining with plastic wrap, overhanging the edges of the pan. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cold butter and cream cheese pieces to the bowl and using your fingertips, rub the butter and cream cheese into the flour until you have an even mixture with pea-sized pieces of butter.
In a measuring cup, measure out the cream and whisk in the egg and vanilla. Add the cream/egg mixture to the flour mixture and stir to combine well. If you have a lot of dry flour at the bottom of the bowl, add a bit more cream, in 1 Tablespoon increments, adding only until the flour is just moistened. (You don't want it to be sticky, but it should hold together when squeezed.) Stir in the orange zest and dried cranberries and distribute evenly. Gather together/briefly knead the mixture in the pan, gathering up any bits of flour in the bottom of the bowl.
Press dough into the prepared baking pan. Fold the overhanding plastic wrap down over the dough, to cover. Place the pan into the freezer for at least 2 hours or up to 24 hours.
When ready to bake, preheat oven to 425F (regular bake/not convection/fan assisted) Remove dough from the freezer and while still in the pan, score the top of the dough into 8 even wedges. Lift out the dough round by the plastic wrap and cut the slices following the score lines.
Transfer the wedges to a baking sheet, spacing at least 2-inches apart. Brush the tops of the scones with heavy cream, then sprinkle with sugar.
Place into oven and immediately reduce the oven temperature to 400F. Bake for 15 minutes, then reduce the oven temperature to 375F and bake an additional 13-15 minutes, or until golden.
Remove from oven and transfer to a wire rack to cool.
Notes
1. You can use a lighter cream or even milk, though you will, of course, have a less rich scone. The amount of light cream/milk may also differ slightly from the amount specified. Add gradually, adding only as much as needed to moisten the flour. You don't want the dough to be sticky at all.