It has been quite a while since I baked with Riya. For those of you who are new here, Riya is my paternal cousin. She and her 2 other sisters are my BCF. #bestcousinsforever. Riya and me share a lot of things in common. Baking is just 1 of those things. I won’t talk about the crazy bollywood moves that we are both capable of. After postponing the baking session for a couple of times, we finally managed to find time to bake together again. We made delicious cranberry cream scones. Not 1 batch but 2 batches so that we can stuff our face silly and she can pack some home too.
I am pretty choosy when it comes to enjoying desserts. I rarely enjoy a muffin. I am very selective when it comes to brownies. Macaroons are mostly too sweet. But when it comes to scones, I am quite easy to please. I am a sconey girl.
Cranberry Cream Scones
Jam and scones are just lovely. Good quality jam is a must. A dollop of cream by the side makes the scones more decadent and some butter sitting pretty on the scone would be an added of 100 calories, but totally worth it.
Cranberry Cream Scones
Cranberry Cream Scones
I love my scones with jam and cream and that is the only reason as to why I don’t bake scones often. Nutritionists says that too much whipping cream isn’t healthy. These nutritionist keep putting things in your head. They are that cruel. If a sconey girl does not eat scones, what else can she eat??
Anyways, when Riya was eating her scones, she drizzled some melted butter that we so happened to have as we were also baking muffins. Seeing her eating the scones and going “hmmmmm” with her eyes closed, I had to drizzle mine with some of the melted butter too. Yup, I am such a follower at times.
Cranberry Cream Scones
Btw thanks Riya, you made scones taste even better despite the added 100 calories. This recipe is really simple and it yields scones that are slightly buttery with golden crusts and it crumbles in your mouth. Oh Yums!
Cranberry Cream Scones
As I am typing this post, I am craving for 1 of these.If scones are only meant for breakfast, I don’t mind wearing my pajamas for the rest of the day. <3
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- 5 tablespoons chilled,salted butter, cut into cubes
- ½ cup cranberries
- 1 cup heavy cream (add 0.5 tsp of vanilla essence to this)
- 2 tbsp heavy cream (for brushing the tops of the scones)
- Heat oven to 170 degrees celsius
- In a bowl, place flour, salt, sugar and baking powder. Mix well.
- Stir in the butter into the flour and using your fingertips, rub mixture until it resembles coarse meal.
- It is absolutely fine to have some large butter lumps. Stir in cranberries.
- Mix in heavy cream with a rubber spatula or fork until dough begins to form. This should not take more than 30 seconds.
- Transfer dough on a board/ countertop and knead dough by hand just until it comes together into a rough, sticky ball.
- Roll out the dough gently till you get a nice ¾-inch thickness.
- Using a round biscuit cutter, cut the dough into rounds.
- It the dough is too sticky to be handled, place it in the fridge for 30 minutes before cutting into rounds.
- Place scones on a ungreased baking sheet, brush the top of the scones with some cream and bake for 15-20 minutes till the top are light golden brown.
- Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
If you like your scones rich, serve with extra butter.
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