Cranberry Cream Scones Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups flour
3 T. sugar
1 T. baking powder
1/2 t. salt
5 T. unsalted butter, chilled and cut into 1/4 inch cubes
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 cup heavy cream
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Directions: |
Directions:In food processor, mix dry ingredients. Pulse 6 times. Scatter butter evenly over the top and continue to pulse until the mixture resembles coarse cornmeal (about 12 pulses).
Transfer dough to large bowl. Stir in the cranberries and walnuts. Stir in the heavy cream with a rubber spatula until a dough begins to form -- about 30 seconds.
Transfer dough and any dry floury bits to a work surface and gently knead the dough into a flat circle (about 1 1/4 inch thick). Cut into 8 wedges. Put wedges on ungreased baking sheet (I use parchment paper). The baking sheets can be covered in plastic wrap and refrigerated for up to 2 hours before baking.
Brush heavy cream on top of wedges and sprinkle with sugar right before baking.
Bake in 425 degree oven for approximately 12 - 15 minutes (until tops are light brown).
Hint: The less you handle the dough, the more tender the scones. |
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Personal
Notes: |
Personal
Notes: 1/1/13 - Kathy: This recipe came from America's Test Kitchen with a couple variations. I made these for a brunch with Aunt Leora, Aunt Inez, Pat, Nancy, Grandma Dolores and I on 12/28/12. Grandma Dolores really loved these!
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