Cranberry Scones
serves 8
serves 8
- 2 cups all-purpose flour
- 5 Tbsp. sugar, plus 1 Tbsp. for topping
- 1 Tbsp. baking powder
- ½ tsp. salt
- 6 Tbsp. chilled unsalted butter, cut into small pieces
- 2/3 cup, plus 1 Tbsp., heavy cream
- ½ cup fresh cranberries, halved and drained on paper
towels
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1. Pre-heat oven to 425 degrees.
2. In a bowl, whisk together flour, 5 Tbsp. sugar, baking
powder and salt.
3. Cut in the butter with a pastry blender or two knives until
mixture resembles coarse meal.
4. Stir in the 2/3 cup heavy cream until just moistened. Gently
fold in the cranberries.
5. On a lightly-floured surface, knead dough gently, about 5 to
10 times. Pat into a 1-inch thick round. Cut into 8 wedges;
place on a baking sheet, 2 inches apart.
6. Brush tops with remaining heavy cream and sprinkle with
remaining sugar.
7. Bake until golden brown, 12 to 15 minutes.
8. Let scones cool on a wire rack.
2. In a bowl, whisk together flour, 5 Tbsp. sugar, baking
powder and salt.
3. Cut in the butter with a pastry blender or two knives until
mixture resembles coarse meal.
4. Stir in the 2/3 cup heavy cream until just moistened. Gently
fold in the cranberries.
5. On a lightly-floured surface, knead dough gently, about 5 to
10 times. Pat into a 1-inch thick round. Cut into 8 wedges;
place on a baking sheet, 2 inches apart.
6. Brush tops with remaining heavy cream and sprinkle with
remaining sugar.
7. Bake until golden brown, 12 to 15 minutes.
8. Let scones cool on a wire rack.
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