Cranberry Scones Recipe
Ingredients
- 2 cups (10 oz) Flour
- 1 Tbls Baking Powder
- 3 Tbls Sugar
- 1/2 tsp Salt
- 5 Tbls butter, cut into small pieces
- 1/2 cup Dried Cranberries, chopped
- 1 cup Heavy Cream (I only had Whole Milk)
Directions
- Preheat oven to 450 degrees.
- In a food processor pulse together flour, sugar, baking powder and salt until combined (about 3 times). Sprinkle butter around the top of the flour. Puls until it resembles coarse sand, about 12 pulses. Transfer to a large bowl, and fold in cranberries. Stir in cream until it starts to form a dough (about 30 seconds).
- Turn dough onto a floured surface, and knead until a rough ball forms (5 to 10 seconds). Pan into a 9 inch circle, and cut into 8 wedges. Place wedges on a lined baking sheet. Bake for 12 to 15 minutes, until the tops are golden brown. Transfer baking sheet to a wire rack, and allow to cook for 10 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 8 servings | |
| Calories 286 | |
| Calories from Fat 116 | 41% |
| Total Fat 13.2g | 16% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 675mg | 28% |
| Potassium 54mg | 2% |
| Total Carbs 38.43g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.76g | 7% |
| Protein 4.05g | 6% |
