Cranberry Cream Scones

I'm finally posting the two recipes I used for the Christmas Tea at church some time ago.

Cranberry Cream Scones
(These are absolutely awesome!)

2 c. all-purpose flour
1/4 c. sugar
1 T. baking powder
1/4 t. salt
1/3 c. cold butter, cut into pieces
1 c. whipping cream
12 oz. cream cheese, softened
2 T. whipping cream or 1 egg white
1 t. orange zest (I didn't have this & they came out just fine ~ LG)
1/2 c. dried cranberries

Preheat oven to 375 degrees. Combine flour, sugar, baking powder & salt with a pastry blender until coarse & crumbly. Add 1 c. whipping cream, stirring until just moistened. Add dried cranberries as you stir in the cream. With hands, work in the cream cheese (might I suggest that you use vinyl gloves for this part - otherwise it's very, very messy.)

Turn out onto a lightly floured surface, knead 5 or 6 times. Roll until 1/2-inch thick. Cut with a small biscuit or cookie cutter and place each scone about 2 inches apart on a non-stick baking sheet.

Brush the tops of the scones with the remaining whipping cream or egg white. Sprinkle the tops with sugar. (I used cream & quite a lot of sugar. They came out with a lovely crunchy sugar crust on top.)

Bake at 375 degrees for 15 minutes or until golden brown.

Makes 2 dozen. Serve warm with Devonshire cream, jam &/or lemon curd.

(Devonshire cream is also wonderful in tea - we had a toffee tea with cream in it - oh, baby, was it ever good.)