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Creamy Cranberry Scones Recipe

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This recipe for Creamy Cranberry Scones is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon fine sea salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1 cup cranberries (fresh or frozen)
1 cup heavy cream
Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. Use a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in cranberries.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Continue mixing until it comes together into a rough, sticky ball. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up.

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Personal Notes:
Personal Notes:
So yummy! Not too sweet, and far from a dry scone.

 

 

 

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