Cranberry Or Butter Scone Recipe
Served with clotted cream and homemade preserves
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Ingredients
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Scone Ingredients
Clotted Cream Ingredients
Preserves Ingredients
Method
Scone Directions
- 1
Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 3
Cut in Butter
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- 4
Combine Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- 5
Form the Dough
Pour the wet ingredients into the dry ingredients, and add the cranberries or chocolate chips. Mix gently until just combined, being careful not to overwork the dough.
- 6
Shape and Cut Scones
Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Cut into wedges or use a round cutter to shape individual scones.
- 7
Bake
Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until they are golden brown.
- 8
Cool
Remove the scones from the oven and allow them to cool on a wire rack.
Clotted Cream Directions
- 9
Prepare Cream
In a medium saucepan, heat the heavy cream over low heat until it reaches 180°F (82°C), stirring occasionally.
- 10
Add Lemon Juice
Once heated, remove the saucepan from heat and stir in the lemon juice. Let it cool to room temperature.
- 11
Chill
Cover and refrigerate the cream for at least 12 hours or overnight to thicken.
Preserves Directions
- 12
- 13
Cook Down
Cook over medium heat, stirring frequently, until the mixture thickens and the fruit breaks down, about 15-20 minutes.
- 14
Cool and Store
Remove from heat and let cool. Store in a jar in the refrigerator for up to 2 weeks.
