Cranberry Scones - Country Cooking Recipe
Yield: 4 sconesRecipe by luhu.jp
Ingredients:
2 1/4 cup: Unsifted all-purpose flour,
1/4 cup: , (1/2 stick) butter
1/2 cup: Sugar,
1 cup: Heavy cream,
2 tsp: Baking powder,
3/4 cup: Fresh or unthawed frozen,
1/2 tsp: Salt,
-cranberries, stems removed
1/2 tsp: Ground cloves,
Directions:
1. Heat oven to 425F. Grease baking sheet. In large bowl, combine
flour, sugar, baking powder, salt, and cloves. With pastry blender or
2 knives, cut the butter in until mixture resembles coarse crumbs.
2. Set aside 2 t heavy cream. Add remaining cream and the cranberries
to dry ingredients and mix lightly with fork until mixture clings
together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6
times. With lightly floured rolling pin, roll out dough into a 7-inch
round. Cut into 4 wedges.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops
with tines of fork. Brush tops with reserved cream.
5. Bake scones 15 to 18 minutes when using fresh cranberries, about 20
minutes when using frozen@r until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp
flour, sugar, baking powder, salt, and cloves. With pastry blender or
2 knives, cut the butter in until mixture resembles coarse crumbs.
2. Set aside 2 t heavy cream. Add remaining cream and the cranberries
to dry ingredients and mix lightly with fork until mixture clings
together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6
times. With lightly floured rolling pin, roll out dough into a 7-inch
round. Cut into 4 wedges.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops
with tines of fork. Brush tops with reserved cream.
5. Bake scones 15 to 18 minutes when using fresh cranberries, about 20
minutes when using frozen@r until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp