These cream scones are wonderful plain, but I wanted to make them a little more special for He Who Loves Cinnamon. With autumn on the way, a little more spice and flavor is in order and cranberries fit the mood. I’ve made the plain cream scones from a Southern Living recipe many times, so I started playing with the recipe.
I added cinnamon, and then I thought some dried cranberries would be good too. I made these up and yes, yum is the word! Remember, scones are best when the butter is really cold and they are handled as little as possible. Here’s what we needed to start.
Start with combining the dry ingredients, cinnamon included.
Cut in the butter using a pastry blender. DH got me this one for my Christmas stocking one year. Do you think he was hoping for more scones?
Add the whipping cream and stir just until combined.
Add your dried cranberries.
Knead only as much as needed to make the dough come together.
Roll out with a rolling pin to about 3/4 inch thickness.
Cut with a 3-inch round biscuit cutter. Next time I might make seasonal scones by using a leaf cookie cutter. Or heart shaped ones for Valentines.
Gently, rework the leftover dough and cut more scones. Lay them out on a baking sheet without touching.
Bake at 375 degrees for 15 minutes until the bottoms are lightly browned. I did some on a flat baking sheet, and a few on an insulated cookie sheet. They came out the same.
Enjoy! Perfect for breakfast on the veranda on a summer morning. They freeze well, so you can have them whenever you want.
Cranberry Cinnamon Scones
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon cinnamon
1/3 cup butter
1 cup whipping cream
1/2 cup dried cranberries
Combine flour and next four ingredients in a bowl. Cut in butter with a pastry blender just until crumbly. Stir in whipping cream. Stir in cranberries. Turn out onto a lightly floured work surface. Knead two or three times, only enough to hold the dough together. Roll to about 3/4 inch thickness, cut with a 3-inch biscuit cutter. Re-roll scraps and continue cutting scones until all dough is used. Place on a baking sheet 2 inches apart. Bake at 375 for 15 minutes or until bottoms are lightly browned. Serve hot with Carole’s Scone Cream, or just butter. Makes 12-15 scones.
As an alternative, you can pat the dough into a round shape 1 inch thick on your cookie sheet, then cut into 8 wedges with a plastic dough cutter or knife. Move the wedges apart and bake about 20 minutes.