Ingredients
- 2 cup all-purpose flour
- 3 Tbsp brown sugar
- 1/2 cup butter
- 1 pc large egg lightly beaten
- 1/2 cup whipping cream
- 2/3 cup dried cranberries
- 1/4 cup sugar for sprinkling
- 1 pinch salt
Instructions
- Preheat oven to 400F.
- Sift flour, sugar, baking powder and salt into a large bowl.
- Using a pastry blender, cut the butter into the dry ingredients until the mixture is the size oflarge peas. Set aside.
- Add the egg to the cream, then pour into the butter-flour mixture. Add dried cranberries.
- Gather and mix the dough together, being careful not to overmix. Roll out dough to about 1 inchthick. Cut in wedges or use a cookie cutter to stamp out your chosen shape.
- Transfer the scones to a silicone sheet or parchment-lined cookie sheet and sprinkle tops lightly with some sugar.
- Bake for 12 to 18 minutes or until golden brown. Serve warm with butter and jam.
