Cherry Orange Scones

Substitute these flavours for any you'd like. Also try them with lemon zest and blueberries. Or dried cranberries and dates or currants.

2 cups all-purpose flour, unbleached
¼ cup sugar
1 Tbsp. baking powder
½ tsp. sea salt
1 stick butter, extremely cold and cut into cubes
1 orange, zested
½ cup dried cherries, chopped
½ cup chocolate chips
¾ cup heavy cream, plus more for brushing

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper and set aside.

Combine the flour, granulated sugar, baking powder, and salt and mix on low speed for a few seconds to combine. Add the butter and mix on medium-low speed just until the mixture forms large, course crumbs the size of peas.

Add the orange zest, dried cherries, and chocolate chips to the mixture. While the mixer is on, stream in the heavy cream and mix for a few seconds just until moistened. Make sure not to over mix.

Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a square about ½" thick.

Cut the square in half, and then in half again so you end up with four even pieces. Cut each quarter in half, on a diagonal, so you end up with 8 triangular pieces. Place the wedges 1 inch apart on the prepared pan.

Brush the scones with heavy cream.

Bake until golden brown for about 20-25 minutes. Remove from oven and allow to cool on the pan for a few minutes. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Makes 8 large scones or 16 miniature.