Cranberry Orange Scones

These are a little sweeter than traditional scones, which are kind of bland (but not overly sweet, I promise!). If you are more of a traditionalist, you can use a little less sugar.

Ingredients

2 1/2 cups whole wheat flour (I like King Arthur white wheat) (313 g.)
1 whole orange (you'll use the zest and the juice)
1/2 cup sugar, plus 3 T. plus more for sprinkling
almost 1 T. baking powder
1/2 tsp. allspice (while not totally necessary, it really adds to it! Could also prob. use large pinch of clove and 1/4 tsp. nutmeg)
1/2 tsp. salt
6 T. cold butter, cut into small pieces
1 cup heavy cream (I haven't tried it, but you could probably replace with yogurt)
1 whole egg
1 egg yolk
1 1/2 cups fresh or frozen cranberries, coarsely chopped (like, in halves)
Milk for brushing (trust me on this)

Directions

1. Preheat oven to 400

2. Mix chopped cranberries with 3 T. sugar; set aside

3. Whisk together flour, baking soda, allspice, salt, rest of sugar, and orange zest

4. Add cold butter to dry ingredients and rub between your fingers until mixture resembles course meal

5. Mix in the cranberries

6. In a separate bowl, whisk together egg, egg yolk, heavy cream, and juice from half of the orange

7. Stir together dry and wet ingredients until JUST holds together

8. Dump it out on the countertop and don't knead it, per say (you don't want the dough overworked!) but fold it a couple times to make sure it's well mixed

9. Shape how you want it*** on a cookie sheet with parchment paper

10. Brush scones with milk and sprinkle with sugar

11. Place in the oven for 15-20 minutes, until golden brown and a soft crust has formed on top.


***You can do "drop" scones, where you just dollop them on the pan in the size you want, or you can make triangular scones by flattening the dough into a 1/2-inch tall disc and cutting across the dough through the diameter of the disc