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Recipe

9 INGREDIENTS • 12 STEPS • 45MINS

English Cranberry Scones

Name: English Cranberry Scones
Total time: PT2700.0S
Yield: 6
Ingredients: 256 gram All-Purpose Flour; 25 gram Caster Sugar; 2 1/2 teaspoon Salt; 16 gram Baking Powder; 152 gram Unsalted Butter; 115 gram Heavy Cream; 1 tablespoon Vanilla Extract; 3 Egg; 100 gram Fresh Cranberry

Crumbly on the outside and soft on the inside, these English Cranberry Scones break and melt delectably in your mouth.

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Sumopocky

Hi, I'm Erika and I am a baker of edible art.

http://www.sumopocky.com

Crumbly on the outside and soft on the inside, these English Cranberry Scones break and melt delectably in your mouth.

45MINS

Total Time

$1.84

Cost Per Serving

Ingredients

Servings

6

US / Metric

2 cups

All-Purpose Flour

2 Tbsp

Caster Sugar

1 Tbsp

Salt

1 Tbsp

Baking Powder

2/3 cup

Unsalted Butter

Very cold and diced into small cubes

4 oz

Heavy Cream

1 Tbsp

Vanilla Extract

3

Eggs

1 cup

Fresh Cranberry

Nutrition Per Serving

VIEW ALL

Calories

465

Fat

28.8 g

Protein

7.5 g

Carbs

40.6 g

Add to plan

English Cranberry Scones

Save

Sumopocky

Hi, I'm Erika and I am a baker of edible art.

http://www.sumopocky.com

Cooking InstructionsHide images

step 1

In a large bowl, whisk together the All-Purpose Flour (2 cups), Caster Sugar (2 Tbsp), Salt (1 Tbsp), and Baking Powder (1 Tbsp).

step 2

Add the Unsalted Butter (2/3 cup) into the dry ingredients and massage with your hands until mixture starts to look like bread crumbs.

step 3

Add the Fresh Cranberry (1 cup) and mix gently to combine.

step 4

In a separate small bowl, whisk together the Heavy Cream (4 oz), Vanilla Extract (1 Tbsp), and Eggs (2) until combined.

step 5

Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until combined, then change to a large wooden spoon. Be careful not to over-mix, as you might get really hard scones!

step 6

Turn the dough out onto a piece of cling wrap. Form it into a disk, cover with cling wrap, and refrigerate for 30 minutes, or pop in the freezer for 10 minutes.

step 7

Roll the dough out to 1/2-inch thickness. Cut out scones with a 2-inch round cookie cutter and place on a parchment lined baking tray.

step 8

Whisk Egg (1) in a small bowl, then use a pastry brush to lightly glaze the tops of the scones with the egg wash.

step 9

Preheat oven to 400 degrees F (200 degrees C).

step 10

To assure your scones retain their shape after they are baked, pop your tray into your fridge for 15 minutes before baking. This will re-chill the dough and allow them to bake in a more uniform fashion.

step 11

Bake for 10-12 minutes, until risen and golden brown.

step 12

Serve plain, or with clotted cream and jam. Enjoy!

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