Scone Recipe by Popular Demand

I don't know what possessed me to write a post recently about two sweet treats and only include the recipe for one of them. I guess I just thought I'd focus on one.

Boy, was I wrong!

I got so many requests for the recipe of the pictured Cranberry-Tangerine Scones that I figured I better 'fess up right here and now and share it with you. (Didn't mean to be so stingy. Honest!)

So, for all you fellow scone lovers, here ya go!

CRANBERRY-TANGERINE SCONES

Makes about 12

2 1/2 c. flour
1/2 c. sugar (preferably turbinado) plus more for sprinkling
2 1/2 t. baking powder
1/2 t. salt
6 T. COLD unsalted butter, diced
1 c. heavy cream
1 cup dried cranberries (preferably chopped)
1 tangerine, zested and juiced

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat liner.
2. Mix first 4 ingredients together. Add butter and mix to a meal. 
3. Add cream and mix just until incorporated.
4. Add cranberries, zest, and juice and mix only until all ingredients are evenly distributed. DO NOT OVERMIX! Form into a ball.
5. Place dough on a lightly floured surface. Flatten to about 1" thick.
6. Cut shapes out using a heart-shaped cookie cutter (or other plain shape, such as round or square).
7. Place scones on lined baking sheet. Sprinkle with sugar.
8. Bake for 15-17 minutes or until golden brown, preferably rotating halfway through baking.
9. Let cool on rack, then enjoy!