Cranberry Cream Scones
Yeah ok. I make scones too, but I'm going to tell you something no one else did. The word scone comes from the
Stone of Scone the stone that Scottish kings are crowned on. The stone is said to have made quite a journey, from the holy land to
Ireland to
Scotland, where it was then seized by the English. The logic being if the English king is crowned on the Stone of Scone he must also be the rightful king of Scotland. The stone is on loan to Scotland again until it's time to crown the next monarch.
Ingredients
Method
- Preheat oven to 400 degrees F
- Mix flour, salt, baking powder, and sugar in a mixing bowl
- Cut butter into dry ingredients until mixture resembles fine crumb
- Mix the cranberries into the flour/crumb mixture
- Add the egg and slowly mix in enough cream to form a stiff dough
- On a lined baking sheet flatten the dough into a large cookie shape, roughly 1/2 inch thick
- Press a knife into the dough to form pie slices, leave the slices flush with one another
- Brush with beaten egg and bake 10-15 minutes until golden brown on top
- Cool scones on a wire rack and seperate
Three words:
Devonshire cream, baby.
Variations
For savoury scones you can reduce the amount of sugar, or leave it out entirely. If you're using unsalted butter like the recipe calls for they will still taste good sugarless. Also you could easily substitute the berries for other dried fruit.
PS. My scones like
Harry Connick, Jr