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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!
Scones
Softer and tender cranberry scones
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
- 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.
Notes
Adapted from Cook's Illustrated
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 202Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 5gCholesterol 53mgSodium 272mgCarbohydrates 11gFiber 1gSugar 10gProtein 1g
I never make scone before, but i have plan to make it someday 😀 and congratulation for your cranberry scones, they are looks turn out perfect and delicious
cheers
I bet this was perfect with the lemon curd! So pretty too!
don’t you just LOVE scones!! and with you Meyer lemon curd – they must have been sensational!!
mary x
What a perfect scone to pair with your lemon curd. I love scones!
oh, it looks like these turned out wonderful, erin! nicely done + lovely picture!
Your scones look perfect, I adore them my family loves them too. I’m a sucker for using frozen blueberries in them and with lemon curd they are heavenly!
Scones are great. I always think they seem more complicated then they actually are…I am always pleasantly surprise when they come together so easily. This was a marvelous idea to go with the lemon curd.
Now that you made them yourself, you’ll never go back! Good for you!!
I have to make scones soon. I’ve been telling myself for a while but haven’t had baked yet. I like cranberries or blueberries. Yours look perfect to me! Thanks for the recipe!
It’s nice to see that these scones don’t contain the mounds of butter the old recipes used to. What a lovely pairing with the lemon curd.