headerThese 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.


  • 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.