Ingredients:

  • 375g All-Purpose Flour
  • 115g Unsalted Butter, frozen
  • 240g Full-Fat Sour Cream, cold
  • 125g Fresh Cranberries, halved
  • 2 tbsp Orange Zest
  • 1 Large Egg, cold
  • 100g Granulated Sugar
  • 1 tbsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Fine Sea Salt
  • 1 tsp Vanilla Extract

Instructions:

  1. Infuse the sugar. Rub 100g granulated sugar and 2 tbsp orange zest together between your fingers until the sugar looks like damp sand and smells intensely citrusy.
  2. Whisk dry ingredients. Combine 375g flour, baking powder, baking soda, and salt with the citrus sugar in a large bowl.
  3. Grate the fat. Use a box grater to shred 115g frozen butter into the dry mix.
  4. Incorporate butter. Toss the butter shreds with a fork until every piece is coated in flour.
  5. Halve the berries. Slice 125g fresh cranberries in half and fold them into the flour mixture.
  6. Mix wet ingredients. Whisk 240g cold sour cream, 1 egg, and 1 tsp vanilla in a separate small bowl.
  7. Bind the dough. Pour the wet mixture into the center of the dry ingredients and fold gently until a shaggy dough just begins to form.
  8. Shape the disk. Turn the dough onto a lightly floured surface and pat into an 8 inch circle, about 1 inch thick.
  9. Chill the dough. Wrap the disk and refrigerate for 30 minutes.
  10. Bake until golden. Cut into 8 wedges and bake at 350°F (180°C) for 18 minutes until the edges are lightly browned and the tops feel set.