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About Susan Reid

Susan Reid has been at King Arthur Flour since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, The Baking Sheet, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.

Recipe

Ingredients

1¾ cups 100% white whole wheat flour (can substitute unbleached all-purpose flour)
3 tbsp sugar
2½ tsp baking powder
½ tsp salt
½ tsp allspice, optional
5 tbsp unsalted butter, chilled & cut into pieces
½ cup dried cranberries
⅓ cup half & half
1 tbsp orange juice
1 large egg plus 1 extra egg for eggwash
grated peel of 1 medium-to-large orange (or 1½ tsp orange oil)
milk (optional for brushing on pre-baked scones)
coarse white sugar (optional for brushing on pre-baked scones)

How-to

Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet
In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in until the mixture resembles coarse meal
Stir in the cranberries
In a separate bowl, whisk together the half & half, orange juice, egg, and orange peel (or orange oil). Add this mixture to the flour mixture and stir until the dough just comes together
Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a ½"-thick round, about 8" across
Transfer the round to the prepared baking sheet. Brush with eggwash, and sprinkle with coarse white sugar, if desired
Cut the round in 10 wedges. Separate the wedges slightly
Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately