Cranberry Scones from Marcy
Source of Recipe
From Marcy
Recipe Introduction
Cranberry Currant Cream Scones
3 cups all-purpose flour
3/4 cup unsalted butter
1 teaspoon salt
2/3 cup sugar
1 tablespoon baking powder
2 eggs
1 teaspoon pure vanilla extract
1/3 - 1/2 cup heavy cream or 35% whipping cream, or more, as required
1 cup coarsely chopped frozen cranberries
1 cup plumped currants (or raisins), well dried
Topping
Whipping cream
Sugar, for sprinkling
Preheat oven to 425 F. Line doubled up baking sheets (one inside another) with parchment paper.
Place all dry ingredients in a large bowl or food processor. Cut in butter until mixture is mealy. Stir in eggs, vanilla and cream to make a soft but firm dough. Knead by hand briefly and then pat into a large round on a floured surface. Dough should be about 1 inch thick. Cut into 4-inch circles, then cut these in half. Brush generously with cream and sprinkle on sugar.
Bake for 12 to 15 minutes and reduce heat to 400 F. mid way.
10 to 12 scones
List of Ingredients
BetterBaking.Com Baking Class Repertory Recipe
Cranberry Currant Cream Scones
3 cups all-purpose flour
3/4 cup unsalted butter
1 teaspoon salt
2/3 cup sugar
1 tablespoon baking powder
2 eggs
1 teaspoon pure vanilla extract
1/3 - 1/2 cup heavy cream or 35% whipping cream, or more, as required
1 cup coarsely chopped frozen cranberries
1 cup plumped currants (or raisins), well dried
Topping
Whipping cream
Sugar, for sprinkling
Preheat oven to 425 F. Line doubled up baking sheets (one inside another) with parchment paper.
Place all dry ingredients in a large bowl or food processor. Cut in butter until mixture is mealy. Stir in eggs, vanilla and cream to make a soft but firm dough. Knead by hand briefly and then pat into a large round on a floured surface. Dough should be about 1 inch thick. Cut into 4-inch circles, then cut these in half. Brush generously with cream and sprinkle on sugar.
Bake for 12 to 15 minutes and reduce heat to 400 F. mid way.
10 to 12 scones
Recipe
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