Make Cranberry Scones

16 May

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!

Cranberry Scones
  • 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
Preheat oven to 400 degrees.Whisk together flour, sugar, baking powder and soda, & salt.  Add butter and mix by hand or cuisinart or mixer into crumbly mixture.  Mix in cream until dough comes together in large clumps, then mix in cranberries.  Knead the dough in the bowl until it holds together, then turn out onto lightly floured board.

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.

For more recipes like this one, check out the domesticity page.

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