Cream Scones with Dried Cranberries

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


  • 2 cups flour
  • 1 Tablespoon baking powder
  • 3 Tablespoons sugar
  • 1/2 teaspoon salt
  • 5 Tablespoons butter, chilled and cut into 1/4" pieces
  • 1/2 cup dried cranberries
  • 1 cup cream


  • 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.