I make these scones every year for our family holiday brunch. I have tried to vary the recipe but always seem to come back to cranberry. These aren't too sweet and go great with coffee and conversation.
You will need:
2 cups Dried Cranberry's
1 tsp. Almond Extract
4 cups Unbleached Flour
4 3/4 tsp baking powder
1 tsp. salt
1/2 cup sugar + some for dusting
1 1/2 cups rolled oats
12 tbsp unsalted butter
4 eggs
2 tbsp. Vanilla bean paste
1 cup Heavy cream
Soak the dried cranberry's in the almond extract and enough hot water to cover the top. Set aside
In a large mixing bowl, whisk the flour, baling powder, salt and sugar to combine. Add the oats and stir until coated with the flour mixture. Cut cold butter into 1/4" wide pieces and add to the flour oat mixture. With a pastry blender begin to cut the butter until reduced to pearl size pieces . With your fingers flatten the pearl until the butter resembles flakes. It is important to not let the butter get too warm or it will soften. Within a medium sized mixing bowl whisk the eggs, vanilla and heavy cream. Pour this wet mixture over the dried oat, butter and four mixture. With your hands, knead the dough for 30 seconds (this part is messy but fun). Drain the soaked cranberry's and fold until evenly distributed. The dough will be dense and moist. Divide dough into 2-3 mounds depending on how large you want your scones. Flatten mounds into discs and wrap in parchment paper or wrap. We need to cool our butter back up, so place the discs in the refrigerator for 20 min (or 10 min in the freezer if you are pressed for time).
Preheat the oven to 400 degrees Fahrenheit. I use the convection setting to evenly distribute the heat. Line 2 heavy cookie sheets with silicone baking mats or parchment paper. Lightly four your work surface and bring your discs out from the refrigerator. The colder the dough is the easier it is to cut. Using a chefs knife cut the discs into 6 even slices. Tuck in any loose ends or stray cranberry's, a sharp corner could burn. Transfer the scones on the prepared baking sheets placing at least 2" apart. If you would like wash the top of each scone with some cream and dust with sugar. Place in the oven and bake for 18 to 20 min or baked through. Depending on the size of your scones. After removing from the oven let scones sit on the pan for 2 minutes then transfer to a cooling rack. Enjoy!
Bake and serve within one day.