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!
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)
Preheat oven to 450 degrees.
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).
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.