This is a basic scone dough recipe, and you can add in any dried fruit that you want. This cranberry recipe is nice because the basic sweetness of the scone dough goes well with the tart cranberry flavor.
Preheat your oven to 425 degrees.
Flour: Measure the flour into a mixing bowl. If you have a stand mixer, use that bowl and attach your dough hook.
Sugar: Add the sugar to the flour in the bowl.
Baking powder: Place the baking powder in the bowl with the other dry ingredients.
Salt: Measure out the salt into the dry ingredient mixture.
Butter: The butter should be measured from a very cold stick. Cut into the cubes, and add the butter into the dry ingredients. If you are mixing by hand, using your fingers to pinch / mix the butter into the dry ingredients.
Heavy Cream: Mix the heavy cream into the dough mixture. The cream should be cold, and right out of the refrigerator.
Dried Cranberries: Mix in the dried cranberries at the end.
Turn the dough out onto a floured surface. Use a floured rolling pin to roll the dough out to about ½ inch of thickness, and in a circle shape. Cut the dough into four (or eight) wedges using a pizza cutter or sharp knife. Place the wedges of dough onto a baking sheet that is lined with parchment paper.
Egg: Beat the egg and brush a little bit of it onto each slice of scone before baking.
Bake the dough for approximately 15 minutes. Check the scones a few minutes early.
You want to make sure that the scones don’t burn on the bottom, so check them occasionally while baking. The dough stays quite pale, but the bottoms can turn brown quickly. Let sit for at least 5 to 10 minutes before serving so the scones firm up a bit.
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