Grandparents’ Tea

Cranberry-Oat Scones

Makes 17

Hearty scones made with two kinds of flour as well as quick-cooking oats, sweetened with brown sugar, and flavored with dried cranberries, are ideal for the commencement of afternoon tea, especially with clotted cream and orange marmalade to accompany them.

1¼ cups whole-wheat flour
¾ cups all-purpose flour
½ cups quick-cooking oats
⅓ cup firmly packed light brown sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
¼ cup dried cranberries
½ cup plus 1 tablespoon cold heavy whipping cream, divided
1 large egg
½ teaspoon vanilla extract
Garnish: quick-cooking oats

• Preheat oven to 400°. Line 2 rim-med baking sheets with parchment paper.

• In a large bowl, whisk together whole-wheat flour, all-purpose flour, oats, brown sugar, baking powder, and salt until combined. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in dried cranberries.

• In a small bowl, whisk together ½ cup cold cream, egg, and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.)

• Turn out dough onto a lightly floured surface, and knead