Cranberry Cream Scone

These cranberry scones taste like buttery flakey heaven. They are prefect for afternoon tea, and goes really well with lemon curds. They are really rich with dairy flavours and the cranberries adds a nice texture to the flakey scone.

Preheat the oven to 400 F. In a large bowl, measure all the dry ingredients and mix together with a whisk.

Dry Ingredients: 2 c. all-purpose flour, ¼ c. sugar, 1 Tbsp. baking powder, ¼ tsp. salt

Cut 1/2 cup cold butter into 1 cm cubes and put it into the dry ingredients. Cut the butter into the flour with a fork or pastry blender.

note: butter must be cold and avoid hand contact with the butter.

Cut the butter so the butter are no larger than a pea. Then put the mixture in the refrigerator.

Crack an egg into a smaller bowl, and measure 1/4 cup of milk and 4Tbs of heavy cream.

Whisk the egg and the cream.

Take the flour mixture out of the refrigerator and pour in the egg cream mixture.

Add about a handful of cranberries then fold the mixture together with a fork or spatula till just combined.

note: Do not over mix because we want the scones to be flakey. Over mixing will cause the gluten in the flour to activate and the dough will become less flakey.

Form the mixture into a dough and put it on a slightly flour dusted surface.

Roll the dough out about 1 inch ( 2.5 cm ) thick, and cut pieces out with a medium cookie cutter. Re-roll scraps of dough to make more scones!

Line the baking tray with parchment paper and put the scones on the baking tray. Brush tops of the scones with heavy cream and sprinkle about 1Tbs of sugar. Bake 15 ~ 20 minutes in the preheated oven, till the tops are golden brown. Allow scones to cool about 10 minutes on wire rack before serving.

Enjoy ~

note: I personally really like unrefined sugar because it gives the scones a nice crunchy top after baked.