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Scones

scone on white plate with lemon curd on spoon

 

I made scones!!  Finally!  This has been on my list forever.  If you have made scones on your site, I have more than likely commented that I have never made them, but wanted to.  Well, thankfully for you, I will stop with my comments!  After I made my Meyer Lemon Curd, I was trying to think of things to eat it with.  Scones seemed like the perfect pairing to me.  I went to my Cooks Illustrated cookbook, and sure enough they had a few different recipes.  I went with the basic one, and used dried cranberries instead of currants.  The whole family enjoyed the scones.  My husband isn’t much of a sweets for breakfast kind of guy (except for donuts), but he liked them.  He did put in a request for a savory scone if I make them again.  My 6 year old said they were great, although he wasn’t a fan of the curd with it.  I am excited by how easy these were.  I see different versions being tried in our house again!

Yield: 8

Scones

scone on white plate with lemon curd on spoon

Softer and tender cranberry scones

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups (10 oz) Flour
  • 1 Tbls Baking Powder
  • 3 Tbls Sugar
  • 1/2 tsp Salt
  • 5 Tbls butter, , cut into small pieces
  • 1/2 cup Dried Cranberries, , chopped
  • 1 cup Heavy Cream, (I only had Whole Milk)

Instructions

  1. Preheat oven to 450 degrees.
  2. In a food processor pulse together flour, sugar, baking powder and salt until combined (about 3 times). Sprinkle butter around the top of the flour. Puls until it resembles coarse sand, about 12 pulses. Transfer to a large bowl, and fold in cranberries. Stir in cream until it starts to form a dough (about 30 seconds).
  3. Turn dough onto a floured surface, and knead until a rough ball forms (5 to 10 seconds). Pan into a 9 inch circle, and cut into 8 wedges. Place wedges on a lined baking sheet. Bake for 12 to 15 minutes, until the tops are golden brown. Transfer baking sheet to a wire rack, and allow to cook for 10 minutes before serving.

Notes

Adapted from Cook's Illustrated

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 202Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 5gCholesterol 53mgSodium 272mgCarbohydrates 11gFiber 1gSugar 10gProtein 1g

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Erin S
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ATasteOfMadness

Tuesday 15th of May 2012

My new mission: make scones. This looks absolutely delicious!

kita

Tuesday 6th of March 2012

Scones have been haunting my to do list forever! I love cranberries and especially in baked goods... I promise one day to try these!

Liz

Saturday 3rd of March 2012

I use the Cook's Illustrated recipe, too...so yummy!

Kiri W.

Wednesday 29th of February 2012

While is till don't like scones, myself, I know my mother-in-law would absolutely love these. They sound perfect!

Holly Henry

Wednesday 29th of February 2012

These look so delicious Erin! You've inspired me to try scones :)

Holly

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