(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Cranberries 'N Cream Scones
So many cranberry scone recipes and yet, each one is different. This makes an exceptional tender, flaky, crisp outer but soft inside, sort of scone. It's a must at Thanksgiving. Make these small to serve as a side bread or dust with sugar before baking, to serve as dessert. Offer with pumpkin ice-cream and bourbon-spiked creme anglaise to spruce them up a notch.
3 cups all-purpose flour
3/4 cup unsalted butter
1 teaspoon salt
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon pure vanilla extract
1/3 - 1/2 cup whipping cream or more, as required
1 1/2 cups coarsely chopped frozen cranberries
Sugar, for sprinkling
Preheat oven to 425 F. Line doubled up baking sheets (one inside another) with parchment paper.
Place all dry ingredients in a large bowl or food processor. Cut in butter until mixture is mealy. Stir in eggs, vanilla and cream to make a soft but firm dough. Fold in cranberries and currants or raisins. Knead by hand briefly on a floured work surface (tip: I use a combination of flour and sugar to flour my board) and then pat into a large round on a floured surface. Dough should be about 1 inch thick. Cut into 4-inch circles, then cut these in half. Brush generously with cream and sprinkle on sugar.
Bake for 12 to 15 minutes and reduce heat to 400 F. mid way.
10 to 12 scones, or more, if making smaller ones.
© This is a Marcy Goldman/BetterBaking.com original recipe
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