Cranberry Orange Scones

In a medium bowl, stir together 2 cups flour, ½ tsp salt, 2 ½ tsp baking powder, and 1 tsp ground ginger. Add ½ cup grated butter and use your hands to mix together until crumbly. Add ½ cup dried cranberries, tossing to coat in flour.

In a medium bowl, whisk together ½ cup sugar, 1 egg, ½ cup heavy cream, 1 tsp almond extract, and 1 tbsp orange zest.

Add the wet ingredients to the dry, using a spatula to stir the ingredients together until the dough is rough and shaggy. Turn the dough out onto a well floured work surface and knead 8-10 times or until dough just comes together.

Transfer dough to a greased Suvie pan and spread into an even layer. Cover the pan with plastic wrap and place in the refrigerator to rest for 15 minutes. Once rested, use a bench scraper or knife to cut scones into 8 slices or triangles. Place the pan in the bottom zone of your Suvie, input settings, and cook now. Bake at 350°F for 30 minutes.

After the cook, allow scones to cool for 10 minutes before serving.