Ingredients

  • 2 sticks unsalted butter
  • 3 cups flour
  • 1/2 cup sugar
  • 5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1 egg
  • 1 teaspoon orange zest
  • a pinch of fresh rosemary, minced
  • 3/4 cup fresh cranberries

Directions

  1. Chop the butter into small chunks and keep it in the freezer until ready to use.
  2. Combine flour, sugar, baking powder, and salt in a large bowl and keep in the freezer until ready to use.
  3. Combine cream, egg, orange zest, and rosemary and allow to steep in the fridge until ready to use.
  4. Preheat oven to 350 degrees.
  5. Put dry ingredients and butter chunks into a food processor and pulse until you get a crumb-like texture.
  6. Add cream/egg mixture to dry ingredients and stir with a fork or your hands until mixture is crumbly.
  7. Fold/knead the cranberries into the dough (be careful not to overwork it).
  8. Press dough together on floured surface and roll into a rectangle, keeping the dough about 3/4 inch thick.
  9. Slice dough into 4 squares, then slice each square in half diagonally twice to get 16 wedges.
  10. Place on parchment paper lined baking sheet and put in the freezer for 10 minutes.
  11. Bake for about 20 minutes, until they start to turn golden on the edges.
  12. Cool for about 20 minutes then serve warm or at room temp.

 

By : admin