Place creme cake base, 29% all-purpose flour, 4% baking powder, and 14.5% chilled and chopped butter into the bowl of a mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles coarse sand. Add 7% cold water, 18% eggs, and 7% orange fruit bits and mix on low speed until the mixture just comes together. Add 32% dried cranberries and mix until just incorporated. Divide into 2 lb. 3 oz. duffs and pat each to a 7-inch circle. Brush liberally with egg wash and sprinkle heavily with sanding sugar. Cut each duff into 8 even wedges. Place prepared wedges on parchment lined sheet trays. Bake at 350°F until scones are golden brown and set. Let cool completely and drizzle with donut glaze.
To make egg wash, use a ratio of 2:1 whole eggs to water. For example, for every pound of eggs used, add 8 oz water. Mix and add a pinch of salt if desired.
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scones, fruit, citrus,