Recipe

Cranberries And Cream Scones Recipe

	Tartelette / All my dishes 1 year, 3 months ago Cranberries and cream scones, adapted from Dorie Greenspan. Soft and nice crumb scones for breakfast, brunch or snacks Prep:15m Cook:20m Servings:8	Tartelette
	dried cranberries cream butter scones

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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

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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