Cranberry Cream Scones recipe

These fruit-filled, tart scones are great for the holidays. Fresh cranberries pack a sour punch that’s balanced by the sweet cream batter.

Ingredients:

2 ¼ cups all-purpose flour
¾ cup sugar, plus extra, for dusting
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cloves
6 tablespoons cold butter, cut into small cubes
1 cup heavy cream
¾ cup fresh cranberries
1 egg, lightly beaten

Directions:

1) Preheat oven to 425°F. Lightly grease a baking sheet.

2) In a large bowl, soft together flour, sugar, baking powder, salt, and cloves. Using a pastry blender, cut butter in until mixture resembles coarse bread crumbs. Add cream and cranberries; mix until just combined.

3) Roll dough onto a lightly floured surface; knead until dough just forms, about 5 times. Roll into a 6 or 7-inch circle; place on baking sheet and cut into 6 wedges. Brush the top of dough with beaten egg and sprinkle with additional sugar. Bake until light golden, 15 to 17 minutes.

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