Here’s a delicious recipe for Cranberry Cream Scones:
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup dried cranberries (you can substitute with fresh or frozen cranberries, but dried is more common)
- Turbinado sugar (for sprinkling on top, optional)
Instructions:
- Preheat the oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Combine dry ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter:
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.
- Mix wet ingredients:
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Combine the mixtures:
- Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. The dough will be slightly sticky.
- Add cranberries:
- Fold in the dried cranberries, making sure they are evenly distributed throughout the dough.
- Form the dough:
- Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together. Pat the dough into a round disc (about 1-inch thick).
- Cut into wedges:
- Use a sharp knife or bench scraper to cut the dough into 8 wedges (like a pizza). Alternatively, you can use a round biscuit cutter for traditional round scones.
- Brush with cream:
- Place the scones on the prepared baking sheet and brush the tops with a little extra heavy cream. For added sparkle, sprinkle with turbinado sugar.
- Bake:
- Bake the scones for about 18-22 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve:
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Optional Glaze:
For a little extra sweetness, you can drizzle a glaze over the scones. To make the glaze:
- Mix 1/2 cup powdered sugar with 1-2 tsp of milk or lemon juice until smooth. Drizzle over the cooled scones.
Enjoy!
These cranberry cream scones are perfect for breakfast, brunch, or an afternoon tea. They are rich and buttery, with a hint of tartness from the cranberries.