Cranberry Cream Scones
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Ingredients
  • 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)
Instructions
  1. Heat oven to 170 degrees celsius
  2. In a bowl, place flour, salt, sugar and baking powder. Mix well.
  3. Stir in the butter into the flour and using your fingertips, rub mixture until it resembles coarse meal.
  4. It is absolutely fine to have some large butter lumps. Stir in cranberries.
  5. Mix in heavy cream with a rubber spatula or fork until dough begins to form. This should not take more than 30 seconds.
  6. Transfer dough on a board/ countertop and knead dough by hand just until it comes together into a rough, sticky ball.
  7. Roll out the dough gently till you get a nice ¾-inch thickness.
  8. Using a round biscuit cutter, cut the dough into rounds.
  9. It the dough is too sticky to be handled, place it in the fridge for 30 minutes before cutting into rounds.
  10. 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.
  11. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Notes
Serve scones with whipped cream and good quality jam.
If you like your scones rich, serve with extra butter.
Nutrition Information
Serving size: 10 Calories: 253 Fat: 16g Saturated fat: 10g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 25g Sugar: 4g Sodium: 181mg Fiber: 1g Protein: 3g Cholesterol: 52mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/cranberry-cream-scones/