flour mixture until only a handful of small, pea-sized pieces of butter remain.
ADVERTISEMENT
ADVERTISEMENT
Cranberry Scones
6 tablespoons unsalted butter
In a separate bowl, whisk together the heavy cream, egg and vanilla extract.
¾ cup heavy cream,1 large egg,2 teaspoons vanilla extract
Pour cream mixture into flour mixture and stir with a fork until mostly combined.
Add in the cranberries and gently fold everything together until a dough forms.
1 cup cranberries
Divide the dough in two. Turn dough out onto a lightly floured surface and pat into two discs about 1 inch thick.
Use a large knife or bench scraper to cut into 6 to 8 wedges. Transfer scones to the prepared baking sheet. Optional: Brush the tops of scones with heavy cream. Sprinkle with sanding sugar if desired.
1 tablespoon heavy cream,2 tablespoons sanding sugar
Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.
Glaze
-
Whisk powdered sugar and cream together in a small bowl until smooth. If it’s too thin, add additional powdered sugar one tablespoon at a time to thicken it. If it’s too thick, add additional cream or milk one teaspoon at a time to thin it. Flavor with orange just, orange zest or vanilla extract if desired.1 cup powdered sugar,2 to 3 tablespoons heavy cream,½ teaspoon vanilla extract
