Recipe by PanNan
Great recipe to use up those holiday cranberries! It's delicious any time of year, though, if you can get the cranberries. Note to World Tour participants - I believe the ingredients are very typical for the Canada region.
Top Review by Sharon123
I have been wanting to make cranberry scones for awhile and I wasn't disapointed! These were very tasty, with slightly sweet dough flecked with tart little bites of cranberry. I didn't have the whipping cream so I diluted some sour cream just a little and it worked just fine! Thanks for a treat! Next time, I will make it with the whipping cream.
- 2 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons ground cloves
- 1⁄4 cup butter
- 1 cup whipping cream
- 3⁄4 cup fresh cranberries or 3⁄4 cup frozen cranberries, thawed, coarsely chopped
Directions See How It's Made
- Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.
- Reserve 1 tbsp whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.
- Turn dough out onto a lightly floured surface; knead 5- 6 times.
- Shape into an 8-inch circle.
- Cut into 8 wedges, and place on a lightly greased baking sheet.
- Prick wedges with a fork 3- 4 times, and brush with reserved 1 tbsp whipping cream.
- Bake at 425 for 18 minutes or until lightly browned.
- Serve warm with whipped cream drizzled on top.