Cranberries And Cream Scones Recipe

Cranberries and Cream Scones

From tartelette 17 years ago

Cranberries and cream scones, adapted from Dorie Greenspan. Soft and nice crumb scones for breakfast, brunch or snacks

Preheat oven to 350.
In a small bowl, whisk the cream and the egg. Set aside.
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.
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.
Put them on a foil or parchment paper lined baking sheet and bake until golden brown.
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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notyourmomma ate it and said...
Love creanberries and the heavy cream makes a delectable scone. Nice post.
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sweetwords 16 years ago
Sounds good! I'm a sucker for cranberries.
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thedigitalsoul 17 years ago
Mast hai eak dum
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tartelette Charleston, SC

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Reviewed by 3 people

Love creanberries and the heavy cream makes a delectable scone. Nice post.

notyourmomma in South St. Petersburg loved it