Friday, December 22, 2006

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.)


Paul Decelles said...

Oh thanks for this nice recipe. We love scones. Post this to the kgb as well! Merry Christmas!

triciab said...

Thank you for sharing this recipe; sounds like what I needed.