These are my favorite scones—shaped into cookies! I’ve doubled the lemon zest in the original recipe, which complements the dried cranberries; chopped the cranberries for better distribution in the smaller cookies; and used a lower-protein flour for a more tender result.
Makes: Twenty-eight 2-and-1/4-inch round cookies
Thirty minutes or longer before baking, set an oven rack in the middle of the oven. Set the oven at 375 degrees Fahrenheit (190 degrees Celsius).
Thirty minutes ahead or longer, cut the butter into 1/2-to-3/4-inch cubes. Wrap and refrigerate.
Into a medium bowl, weigh or measure the heavy cream. Refrigerate for a minimum of 15 minutes. (Chill the mixer’s beaters alongside the bowl.)
Whip the cream just until soft peaks form when the beater is lifted. Place in the refrigerator.
With dishwashing liquid, wash, rinse, and dry the lemons, then zest them.
Using a chef’s knife, chop the cranberries together with the lemon zest until the cranberries are in coarse pieces.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, with a fork, toss to coat with the flour. Press the butter cubes between your fingers to form very thin flakes.
Stir in the cranberry mixture. Make a well in the center. Place the cream into the well, add the honey, and, with a silicone spatula, stir the flour mixture into the cream mixture until all of it is moistened.
Lightly knead the dough in the bowl just until it holds together. Makes 856 grams of dough.
Divide the dough in half (about 428 grams each). Work with one batch at a time, keeping the second one covered, and refrigerate if the dough softens.
Measure out 14 pieces of dough (one rounded tablespoon / 30 grams each) from the first batch of dough. Roll each piece of dough in the palms of your hands to form a one-and-a-half-inch ball. Place the balls about two inches apart on a prepared cookie sheet. Flatten into two-inch discs.
Cover the sconettes with plastic wrap and refrigerate for a minimum of 20 minutes, up to 24 hours.
Repeat the shaping with the second batch; refrigerate.
Bake the first batch for 10 minutes. Rotate the cookie sheet halfway around. Continue baking for 10 to 15 minutes, or until the sconettes are golden brown. (An instant-read thermometer inserted in the center should read 212 to 215 degrees Fahrenheit / 100 to 102 degrees Celsius.)
Set the cookie sheet on a wire rack and use a pancake turner to transfer the sconettes to another wire rack. Cool completely.
Repeat baking and cooling with the second batch.
Store airtight at room temperature for two days; or frozen for three months.
Recipe excerpted from The Cookie Bible (Harvest, 2022) with permission from the publisher. Buy the book on Amazon.