Cranberries And Cream Scones |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Cranberries and cream scones, adapted from Dorie Greenspan. Soft and nice crumb scones for breakfast, brunch or snacks Ingredients:
2/3 cup heavy cream |
1 egg |
2 cups flour |
2 tb sugar |
1 tb baking powder |
pinch of salt |
5 tb. cold butter, cut in small morsels |
extra sugar for rolling the dough |
1/2 cup dried cranberries |
Directions:
1. Preheat oven to 350.
2. In a small bowl, whisk the cream and the egg. Set aside.
3. In a separate and larger bowl, mix the dry ingredients. Cut in the cold butter with a pastry blender, 2 forks or your fingers (my choice, I like to play with food), until it resembles coarse crumbs. Add the cranberries.
4. Mix in the wet ingredients and mix thoroughly with a spoon or again your hands. Do this fairly quickly to avoid over kneading the dough. Gather into a ball and pat on a sugared board. With a 3 inch cookie cutter, cut out 8 rounds.
5. Put them on a foil or parchment paper lined baking sheet and bake until golden brown.
6. Note: I like rolling the dough with sugar on my board and not extra flour. It coats the scones with a light crunch and prevents the dough from getting tough.
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