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Cranberry
Cream Scones
Tea and Lace
1120 Fulton Ave., Ste. H
Sacramento, CA 95825
(916) 971-1908
Ingredients
- 1/2
cup dried cranberries, steamed for 6 minutes
- 2
cups cake flour
- 3
tsp. baking powder
- 1/4
cup sugar
- 2
shakes salt
- 4
tablespoons butter
- 1
orange with rough peel
- 8
oz. heavy cream
Instructions
Mix together flour, baking powder, sugar and salt in your favorite
big bowl. Add cold butter and blend with pastry blender. Add zest
from orange. Avoid the white part, it's bitter. Add the steamed
cranberries. Mix until the cranberries are evenly distributed.
Add heavy cream, start mixing with your spoon then using your
hands; knead the dough into one big ball. If you want to put it
on a floured surface and cut it into fancy shapes, do it now.
Otherwise, put it right on an ungreased cookie sheet and press
it into a rectangle. Score the dough with the dull side of a knife
into 16 triangles.
Tip: cut the triangles in half (2), then each half horizontally
and vertically (8), then cut each one of those little rectangles
diagonally so they make triangular shapes (16).
Bake
19 minutes at 350 degrees. Be careful not to over cook.
Suggestions
Serve with jam of your choice.
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