2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup dried cranberries or 1 cup coarsely chopped fresh cranberries (if using fresh you may want to use another 2 tablespoons of sugar)
1 1/2 cup heavy whipping cream
2 to 3 tablespoons raw or sanding sugar (optional)
Preheat oven to 400° degrees. Line sheet pan with parchment paper.
In a large bowl combine the flour, sugar, baking powder, salt and cranberries. Mix Well. Add the whipping cream and stir just until dry ingredients are moistened.
On a lightly floured surface, turn out dough and knead 6-7 times until smooth. Divide dough in half and form into two 6 inch rounds. Cut each round into 8 wedges. You can cut completely through or bake as a whole, with cut marks. Place rounds 3 inches apart on the cookie sheet. Sprinkle sanding sugar on top. Bake at 400 for 12-15 minutes, or until golden brown. These are best when served warm!
Scones are best eaten the day they are made. I love them warm with a little butter. To make scones ahead, place cut scone dough on sheet pan. Tightly wrap sheet pan in plastic wrap and place in freezer overnight. Bake straight from freezer, increasing the baking time to 18–20 minutes.
It seems the butter amount is not on the ingredient list… How much butter please?
Thanks for your question, Kara. The whipping cream acts like butter in the recipe, so the only butter you might want is to spread on the warm scone after it’s baked. Enjoy!