Wednesday, September 17, 2008

Baking: Cranberry Scones

As fall nears, I am seriously looking for comfort food and nothing beats a great scone, especially with heavy cream.

Here is an easy recipe.

3 cups self-rising flour

½ c. sugar

3/4 cup butter, cut into small pieces

1 c. of heavy whipping cream

1 t. vanilla extract

½ cup cranberries

Preheat the oven to 400 degrees. Sift together the flour and sugar in bowl, cut in butter and sugar mixture until it resembles coarse meal.


Add ½ c. whipping cream, vanilla and dried cranberries.

Stir until all ingredients are moistened. Add a little more whipping cream if it seems too dry.

Turn out on a generously floured surface. I know that it looks like it won't come together but trust me it will.

Knead five times or until it all comes together.


Be careful not to overwork the dough.

Roll out with a rolling pin to ½ inch thick.


Cut with a biscuit cutter or a pie crimper and place on an ungreased cookie sheet.


Lightly brush with egg wash and sprinkle with sugar. Sorry for the blurry picture.

Bake 13 to 15 minutes or until golden brown.




Here they are...Yummy and so comforting on a cool morning.



1 comment:

  1. Oh, those look so good! Could you please pass me a couple?? LOL
    ~Nancy

    ReplyDelete

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