I’ve been having a tough time focusing on anything lately. Blogging, freelance work, errands… I’m a bit disjointed and overwhelmed with life. The whirlwind of publishing my first cookbook, The Gourmet Kitchen, hasn’t quite died down. Cycles of energy followed by exhaustion are confusing me. This might sound weird, but preparing this scone recipe was the first thing that made me feel truly grounded and like myself in weeks. I love the recipe. Not only am I happy with the photos, but I was able to get lost in the photography session, something I haven’t been able to do in ages. I was desperately missing it. This recipe was a team effort with Wyman’s of Maine, a company I’ve loved working with over the past couple of years.
These scones were so good that Jeff and I could not stop snacking on them to the point where they almost became a caloric liability (we both believe in moderation). The cranberries contrast with the goat cheese so perfectly. Using partially frozen cranberries helps keep the juices from completely dispersing into the dough. I like to coarsely chop them so that the cranberries are more evenly dispersed, but if you use them whole, the juices will stay even more locked into place.
Regular Chèvre goat cheese will work in this recipe, but if you can find it I highly recommend using a cranberry orange goat cheese, such as the one from Vermont Creamery. I used that one, which is slightly sweet and also includes cinnamon. It tastes amazing when paired with the Wyman’s cranberries.
- 1 cup Wyman’s Frozen Cranberries
- 15 ounces (3 cups) all-purpose flour (plus 1-3 tablespoons more if needed)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons grated orange zest
- 6 ounces (12 tablespoons) cold unsalted butter, cut into small pieces (see notes)
- 1 cup cold Chèvre goat cheese (preferably cranberry), crumbled (see notes)
- 1 cup half & half (or 50% heavy cream + 50% whole milk)
- 1 tablespoon freshly squeezed orange juice
- 1 ounce (2 tablespoons) unsalted butter, melted
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the cranberries in a food processor. Set aside to partially thaw while measuring out the remaining ingredients, approximately 5 minutes.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the orange zest. Using clean hands, press the zest into the flour mixture to break up any clumps. Whisk to incorporate evenly.
- Pulse the cranberries in the food processor until coarsely chopped. Some larger, halved pieces are fine.
- Add the butter pieces to the flour mixture and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse cornmeal with a few larger pieces. Stir in the cranberries until the are evenly coated with flour. Gently stir in the goat cheese, taking care not to break up the crumbles.
- Combine the half & half with the orange juice and add to the bowl, mixing the ingredients until just combined. The mixture should be fairly dry, but the texture might vary depending on how much cranberry juice and goat cheese has incorporated into the dough. If the dough sticks to your fingers, combine in an additional 1-3 tablespoons of flour until the dough is no longer sticky.
- Divide the dough in half and flatten into two round discs, about 7 inches in diameter. Cut each disc into 6 pieces. Brush melted butter on top of each piece.
- Bake for 10-12 minutes, until both the tops and bottoms are golden. Serve warm or at room temperature.
I leave the butter in the refrigerator until immediately before adding it to the scone mixture.
This post is sponsored by Wyman’s of Maine. Thank you for supporting the brands that support Savory Simple!