Dear friends, I had a lot of interest in my cranberry scones from my last post so I found the recipe!
Cranberry Scones
Serves: approximately 13
Ingredients
· 3 cups all-purpose flour
· ¼ cup granulated sugar
· 4 teaspoons baking powder
· ½ teaspoon salt
· ½ cup cold unsalted butter, cubed
· 1 cup plus 3 tablespoons cold heavy whipping cream, divided
· ¾ cup cranberries
· 2 tablespoons sanding sugar
Instructions
1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Use cold butter and using a pastry blender keeps butter cold .. works better.
3. In a small bowl, stir together 1 cup plus 2 tablespoons cold cream. Add to flour mixture, stirring with a fork just until a dough begins to form. Add cranberries. Working gently, bring mixture together with hands until a dough forms.
4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Try not to mess with the dough very much. Bring together easily and lightly pat into a round about ½ in high.
5. Using a 2¼-inch fluted round cutter dipped in flour, cut scones from dough, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet.
6. Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with sanding sugar.
7. Bake until scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
I like to mix up a topping made from mascarpone cheese.. like cream cheese only better.. with orange marmalade until a speadable consistency. Very good served on top of the scones!
