Cranberry Scones

Scones what a funny cookie, biscuit, roll thing. This is not my first choice when it comes to what ever it is. My Mama living with me has changed my outlook on all thing's food. She adores Scones and had a recipe tucked away in her collection.




 


I decided do a bit investigating on internet and book research to see some variations on this. The scone recipe's is basically the same give or take an egg.

Ingredients

2 cups all-purpose flour, plus a bit on the side for kneading
5 tbs sugar
1 tbs baking powder
1/2 tsp salt
6 tbs cold unsalted butter, cut into small pieces
2/3 cup heavy cream
1 large egg
1/2 cup halved dried or fresh cranberries

* Egg Wash for the top prior to baking


 Preheat oven to 425 degrees.


In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt.

Cut in butter until mixture resembles coarse crumbs.

Stir in 2/3 cup heavy cream and egg together and add to the mixture until just moistened now fold in cranberries. You should still see little bit's of butter in the dough.




 * If your cranberries are fresh please strain the liquid off it makes a difference. You can strain them then roll them in a paper towel. 

On a lightly floured surface, knead dough gently, 5 to 10 times. Flour your hands to it makes the dough not stick on your palms.

Pat into a 1-inch-thick and then cut into 8 wedges and place on a baking sheet.

Mine look a little rough looking but I like the un-uniform look. You may think that the dough is not sticking and is a bit loose and hardish but they puff up in the oven just get the dough pat down and shaped cut and place them on the baking sheet.

Brush tops with egg wash and sprinkle with sugar.

Bake 12 to 15 minutes. Make sure they are just a slight brown color.
Let cool on a wire then like me smoother with a pound of butter. And yes Martha Baked this