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.
Adapted from Cook's Illustrated
Amount Per Serving Calories 202Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 5gCholesterol 53mgSodium 272mgCarbohydrates 11gFiber 1gSugar 10gProtein 1g