5tablespoonscold unsalted butter, cut into 1/4-inch cubes
1teaspoongrated orange zest
3/4cupdried cranberries
1cupheavy cream
Instructions
Preheat oven to 425 degrees F.
Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated orange zest. Cover and process with 12 1-second pulses.
Transfer dough to a large bowl. Mix in dried cranberries. Stir in heavy cream until dough begins to form.
Transfer the dough to a countertop and knead dough by hand until it comes together into a rough ball, about 10 seconds.
To shape the scones, lightly dust an 8-inch cake pan and press dough into the pan, then turn the dough onto a lightly floured work surface. With a sharp knife, cut the dough into 8 wedges.
Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.