Prep 15 mins
Cook 18 mins
Great recipe to use up those holiday cranberries! It's delicious any time of year, though, if you can get the cranberries. Note to World Tour participants - I believe the ingredients are very typical for the Canada region.
- Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.
- Reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.
- Turn dough out onto a lightly floured surface; knead 5- 6 times.
- Shape into an 8-inch circle.
- Cut into 8 wedges, and place on a lightly greased baking sheet.
- Prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream.
- Bake at 425 for 18 minutes or until lightly browned.
- Serve warm with whipped cream drizzled on top.
I have been wanting to make cranberry scones for awhile and I wasn't disapointed! These were very tasty, with slightly sweet dough flecked with tart little bites of cranberry. I didn't have the whipping cream so I diluted some sour cream just a little and it worked just fine! Thanks for a treat! Next time, I will make it with the whipping cream.
These were wonderful! I followed the recipe exactly, except I sprinkled turbinado sugar over the tops after I brushed them with cream. Thanks for posting!
So good! My house still smells like cloves. I love it. I used roughly 1 cup of cranberries and piled ("sprinkled") sugar on top before baking. I had to cook them for 25min because they were a little thick. Delicious. Amazing. Ate half of them before remembering I had promised some to my roommates.