Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries have the best shape when baked from frozen. This recipe comes from Rose Levy Beranbaum's " Rose's Baking Basics."
If not using Gold Medal bread flour, you can substitute half other bread flour and half unbleached all-purpose flour.
At least 15 minutes before whipping the cream, place into a medium metal bowl, cover, and refrigerate with the mixer beaters alongside.
Beranbaum is famously precise and uses an instant-read thermometer to test doneness. An instant-read thermometer should read 212 to 215 degrees for these scones.
"Rose's Baking Basics" copyright 2018 by Rose Levy Beranbaum. Photography copyright 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
To make half-size scones, divide the dough into two equal pieces and shape each into a 6-inch disk. If using a cake pan to mold the disks, use a 6-inch pan. You can lift the first disk out of the pan right after you shape it, wrap it, and then reline the pan to shape the second disk. In Step 5, after the first 10 minutes of baking, the remaining baking time will be only about 5 minutes more.