Cranberry Scones Recipe

Cranberry Scones

Makes 6-8

These are delicious with clotted cream, jam, and strawberries. Since we can't get true clotted cream in the states, I make my own by blending heavy cream for 1 minute in blender.

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/3 cup sugar

1 stick of butter

1/2 teaspoon salt

1 egg

1/4 cup sour cream

3/4 cup buttermilk

1/2 cup dried cranberries

1/2 teaspoon grated orange peel

(optional)

Parchment paper

Preheat oven to 400 degrees. Sift together flour, sugar, baking powder, baking soda and salt into bowl. Cut in cold butter either by using a high speed blender/mix and pulse the butter and flour mixture together, or by using a pastry cutter. Add egg, sour cream, and buttermilk to the mix and work it all together. When dough starts to pull together, then add cranberries and mix a few more times until dough and cranberries are mixed together. Turn out dough onto floured surface and knead the dough gently a few times until the surface of the dough is coated with flour. Using your hands gently pat dough to about 1 inch thickness. Use either biscuit cutters or a knife and cut dough into 6-8 portions. Either grease a baking sheet to place dough on, or cover the baking sheet with parchment paper before placing dough on it. Bake for 15 minutes. 

For assembly:

Heavy Cream

Strawberry Jam

Fresh Strawberries

Powder sugar for dusting