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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Cranberries 'N Cream Scones

So many cranberry scone recipes and yet, each one is different. This is one of my favorites and it make an exceptionallytender, flaky, crisp scone outside but soft and tender inside. At Thanksgiving 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.

3 cups all-purpose flour
3/4 cup unsalted butter 
1 teaspoon salt
2/3 cup sugar
1 tablespoon baking powder
2 eggs
1 teaspoon pure vanilla extract
1/3 - 1/2 cup whipping cream or more, as required
1 1/2  cups coarsely chopped frozen cranberries 

Whipping cream
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 then educe heat to 400 F. mid way to finish baking.

10 to 12 scones, or more, if making smaller ones.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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