These buttery rich scones are from a Crabtree and Evelyn cookbook, first tried in 1991. I was looking for a scone to enter in a contest at the Cincinnati Irish Feish and these sounded good, made with currants rather than cranberries. The contest was judged by people from Ireland and I was thrilled to win a first place medal.
My daughter and I enjoy these for weekend breakfast as a special high calorie treat.
CRANBERRY CREAM SCONES
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 Tblsp. granulated sugar
- 3 Tblsp. butter
- 3 Tblsp. dried cranberries
- 1 egg
- 1/4 cup whipping cream
Preheat oven to 395 degrees F
In a medium bowl combine the flour, baking powder, salt and sugar. Cut in the butter and stir in the cranberries.
In a small bowl, whisk together the egg and whipping cream. Pour onto flour mixture and mix with a fork until dough forms a ball. Turn onto a lightly floured board and knead lightly just enough to get the dough to form a 4-1/2″ flat circle. Cut the circle into four wedges.
Place in ungreased pan and bake @ 395 degrees F for approximately 12 minutes.
Serve warm with butter and jam. Makes 4 delicious scones.