Cranberry Blueberry Scones - Foodie Night February 2019

Cranberry Blueberry Scones - Foodie Night February 2019

Recipe by:Carmen Seeber
Adapted From: Better Homes and Garden Cook Book

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup cold butter cut up
  • 1 egg lightly beaten
  • 1/3 cup heavy cream
  • 1/3 cup sour cream
  • 3/4 cup dried cranberries
  • 3/4 cup frozen blueberries
  • Tablespoon lemon zest
  • Coarse sugar

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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