Cranberry Blueberry Scones - Foodie Night February 2019
Recipe by:Carmen Seeber
Adapted From: Better Homes and Garden Cook Book
Ingredients:
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2 1/2 cups all purpose flour
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1/4 cup granulated sugar
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1 Tbsp. baking powder
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1/4 tsp. salt
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1/2 cup cold butter cut up
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1 egg lightly beaten
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1/3 cup heavy cream
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1/3 cup sour cream
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3/4 cup dried cranberries
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3/4 cup frozen blueberries
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Tablespoon lemon zest
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Coarse sugar
Instructions:
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl stir together flour, sugar, baking powder and salt. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
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In a bowl combine egg, heavy cream, sour cream, and lemon zest. Add egg mixture all at once to flour mixture. Use a fork, stir just until moistened.
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Turn dough out onto a lightly floured surface. Knead 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each dough half into a 6-inch circle. Cut circles into six wedges.
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Place wedges 2 inches apart on prepared baking sheet. Brush with additional heavy cream and sprinkle with coarse sugar. Bake 12 to14 minutes or until bottoms are golden. Let cool on a wire rack, Makes 12 scones.
[Note] You can add your favorite stir-ins such as fruits, nuts etc. I like cranberry and blueberry.