Categories: breakfast
Ingredients
- 1/2 cup high fat butter, cut into chunks, plus more for greasing the pan
- 2 cups mellow pastry blend flour (see note), or 1 cup pastry flour and 1 cup
- all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup heavy cream, preferably not ultra-pasteurized
- 1/2 cup dried cranberries.
Directions
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Preheat the oven to 350 degrees. Grease a baking sheet with butter. In
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the bowl of a food processor, pulse the flour, sugar, baking powder and salt
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until combined. Add the butter and blend until crumbly.
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In a small bowl, lightly whisk together the egg and cream, and then add
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all but 1 tablespoon of it to the flour-butter mixture. Pulse several times
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until a dough starts to form. Add the cranberries and pulse once. Turn the
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dough onto a floured surface and form into a ball. Using a rolling pin, roll
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it into an 8-inch circle and cut into 8 wedges. Brush the remaining
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tablespoon of the egg-cream mixture over the scones. Bake until golden,
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about 25 minutes. Makes 8 scones.
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Adapted from Animal Farm in Orwell, Vt.