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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found the original recipe on but have made some modifications. The scones are wonderful topped with devonshire cream! Ingredients:
1 1/2 cups flour |
1/4 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
3 tablespoons butter |
1 egg (egg substitute 2 tablespoons water + 2 teaspoons baking powder) |
1/4 cup heavy whipping cream |
1/4 cup milk |
1/2 cup sweetened cranberries (*) |
Directions:
1. Raisins and caraway seeds work well too; Soak 1/2 cup raisins in warm water for about 10 minutes; Add 1 Tablespoon Caraway seeds Preheat oven to 350°F.
2. Combine flour, sugar, baking powder and salt in a small bowl.
3. Mix well.
4. In larger bowl, thoroughly mix (with electric mixer) cream, egg, butter and milk.
5. Slowly add flour mixture.
6. Continue to mix until dough is smooth.
7. Add cranberries.
8. Divide dough in half.
9. Place each half on floured surface and roll into a 5-6 inch circle.
10. Cut into 4 pieces.
11. Place pieces on greased pan.
12. Bake for about 20 minutes.
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