My sweet mom, who also happens to be the best cook I know, threw a little pre-wedding tea party for me this weekend. The food was fantastic. She was kind enough to share the recipe for the cranberry scones she made. These were perfect- moist, sweet (but not too sweet) and delightfully buttery. Thanks, mom!
- 1 C. (2 sticks) butter, cold
- 4 C. flour
- 1/2 C. sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. salt
- 2 C. heavy cream
- 1 C. dried cranberries
Lightly flour top of dough, then roll out dough into rectangle 1 in x 8 in x 12 in. Fold the dough in thirds. Flour the board and rotate the dough so smooth side is to the left. Roll out again to 8 x 12 rectangle and repeat “turn” and roll out 3 more times.
Cut rectangle in half lengthwise. Cut each piece of dough on diagonals to form triangles with about 3 in. base and place them about 1 in apart on buttered cookie sheets.
Bake scones 15 – 20 minutes until edges begin to brown and tops are golden brown. Do not overbake. Place a linen towel or cheesecloth over the scones to cool.