In a large bowl, whisk together the
All-Purpose Flour (2 cups)
Caster Sugar (2 Tbsp)
Salt (1 Tbsp)
Baking Powder (1 Tbsp)
Unsalted Butter (2/3 cup)
into the dry ingredients and massage with your hands until mixture starts to look like bread crumbs.
Fresh Cranberries (1 cup)
and mix gently to combine.
In a separate small bowl, whisk together the
Heavy Cream (4 oz)
Vanilla Extract (1 Tbsp)
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!
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.
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.
in a small bowl, then use a pastry brush to lightly glaze the tops of the scones with the egg wash.
Preheat oven to 390 degrees F (200 degrees C).
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.
Bake for 10-12 minutes, until risen and golden brown.
Serve plain, or with clotted cream and jam. Enjoy!