The Cookie Bible


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(as of Oct 12, 2022 06:01:28 UTC – Details)

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The Cookie BibleThe Cookie Bible

Cranberry Sconettes

Makes: Twenty-eight 2 ¼ inch round cookies

Oven Temperature: 375°F/190°C

Baking Time: 15 to 20 minutes (for each of two batches)

Special Equipment: Two 17 by 14 inch cookie sheets, preferably insulated, lined with parchment; A third cookie sheet to serve as a double pan if not using insulated cookie sheets.

unsalted butter [142 grams] 10 tablespoons (1¼ sticks) heavy cream [232 grams] 1 cup (237 ml) lemon zest [12 grams] (finely grated, 2 medium lemons) 2 tablespoons (loosely packed) dried cranberries [100 grams] 3/4 cup (lightly packed) all-purpose flour [300 grams] (preferably bleached) 2 ½ cups (lightly spooned into the cup and leveled off) sugar [50 grams ] 1/4 cup baking powder [13.5 grams ] (preferably an aluminum-free variety) 1 tablespoon fine sea salt 3/8 teaspoon honey [28 grams] 1 tablespoon plus 1 teaspoon (15 ml)

Preheat the Oven

Thirty minutes or longer before baking, set an oven rack in the middle of the oven. Set the oven at 375°F/190°C.

Mise en Place

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 dish washing 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.

Make the Dough

1. 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.

2. Stir in the cranberry mixture. Make a well in the center. Place the whipped 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.

3. Lightly knead the dough in the bowl just until it holds together.

4. 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.

Shape the Sconettes

5. Measure out 14 pieces of dough (1 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 1½ inch ball. Place the balls about 2 inches apart on a prepared cookie sheet. Flatten into 2 inch discs.

6. Cover the sconettes with plastic wrap and refrigerate for a minimum of 20 minutes, up to 24 hours.

7. Repeat the shaping with the second batch; refrigerate.

Bake the Sconettes

8. 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°F/100° to 102°C.)

Cool the Sconettes

9. Set the cookie sheet on a wire rack and use a pancake turner to transfer the sconettes to another wire rack. Cool completely.

10. Repeat baking and cooling with the second batch.

Publisher ‏ : ‎ Harvest (October 18, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 448 pages
ISBN-10 ‏ : ‎ 0358353998
ISBN-13 ‏ : ‎ 978-0358353997
Item Weight ‏ : ‎ 3.17 pounds
Dimensions ‏ : ‎ 8.23 x 1.18 x 9.13 inches

The Cookie Bible
The Cookie Bible
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