Crane-berry Scones

Cranberry Scones Recipe

Cranberry Scones Ingredients

2¼ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

How to Make Cranberry Scones

Preheat the oven to 400˚F. Grease a baking sheet or line it with parchment paper. In a large mixing bowl, sift together the flour, sugar, baking powder, salt and ground cloves. Cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.

Reserve 2 teaspoons of the heavy cream. Add the remaining cream and cranberries to the dry ingredients. Mix lightly with a fork until mixture forms soft dough. Turn the dough onto a lightly floured surface and gently knead about five times or until it forms a cohesive ball.

With a floured rolling pin, roll the dough to a thickness of about 1 inch. Cut the dough into triangle shapes in whatever size you prefer. Brush the tops with the reserved heavy cream. Bake in the center of the oven for 15 to 20 minutes or until golden brown. Remove to wire racks to cool slightly, but serve warm. Serves 8.

Recipe Note: If using frozen cranberries, work quickly enough so they don’t thaw out.

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