Cream Scones with Dried Cranberries

This is the scone recipe I’ve been looking for! A perfect texture and good clean flavor.



Put your oven rack in the middle position and preheat the oven to 425F.

In a food processor, put the flour, baking powder, sugar and salt and pulse to mix. Add the chilled butter pieces and pulse a dozen times or so, until the butter is cut in. Add the cranberries and pulse again. (You can also use a pastry blender or your fingertips to blend the butter and flour, then add the cranberries.

Move the dough into a bowl, add the cream and stir with a heavy spatula or wooden spoon until the dough comes together.

Put the dough on a floured surface and knead about ten seconds.

You can just pat the dough out into a 9" circle or flour a 9" cake pan and pat the dough out into that for a more perfect shape. Turn out and cut into 8 wedges.

Place the wedges on an ungreased baking pan and bake for 12-15 minutes, until lightly browned. Let cool on a wire rack at least 10 minutes before eating.