Behan got me started on these flaky bits of goodness when they were here for Thanksgiving, and since we had a surfeit of cream that was about to expire, I needed to make more. Luckily there are teenagers in this house who love to take goodies to their friends, so they don't stick around long enough for me to eat too many of them!
(makes 8. Can be doubled)
2 cups all purpose flour
1 TBS baking powder
1/4 tsp salt
3 TBS sugar
5 TBS butter
1/2 cup dried cranberries
zest from 1 orange
1 cup heavy cream
Preheat oven to 425, with the rack in the middle.
1. Mix dry ingredients together in a food processor (or bowl, if you don't have a food processor!)
2. Cut butter into small bits and scatter over the top of the dry ingredients. Pulse about 10 times to evenly cut the butter up and distribute it. (You can use your fingers for this, or a pastry cutter)
3. Add in cranberries and zest and mix.
4. Pour cream over the top of the mixture and mix until a rough ball forms. Dump dough ball onto a lightly floured counter or board and knead until a better ball appears.
5. Pat dough out into a flat round, maybe an inch thick. Cut into 8 wedges and put on an uncreased baking sheet.
6. Bake at 425 for 12-15 minutes.
7. Cool for a few minutes on a rack (helps the underside get crunchy!) and eat.