Cranberry scones - country cooking
4 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Unsifted all-purpose flour |
| ½ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cloves |
| ¼ | cup | (1/2 stick) butter |
| 1 | cup | Heavy cream |
| ¾ | cup | Fresh or unthawed frozen cranberries, stems removed |
Directions
1. Heat oven to 425F. Grease baking sheet. In large bowl, combine flour, sugar, baking powder, salt, and cloves. With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs.
2. Set aside 2 t heavy cream. Add remaining cream and the cranberries to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. With lightly floured rolling pin, roll out dough into a 7-inch round. Cut into 4 wedges.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush tops with reserved cream.
5. Bake scones 15 to 18 minutes when using fresh cranberries, about 20 minutes when using frozen@r until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary