Cranberry Cream Scones
Simple, cream-based scones loaded with juicy cranberries.
Servings: 12 scones
Calories: 57kcal
Ingredients
- 1 ¾ cups whole wheat pastry flour or spelt flour or a mix
- 2 ½ teaspoons baking powder
- ¼ teaspoon fine salt
- 8 tablespoons very cold unsalted butter cut into ½-inch cubes
- 2 teaspoons finely grated lemon zest
- 1 cup cranberries halved (or 1 cup bluerries)
- ¼ cup maple syrup
- 1 large egg
- 7 to 8 tablespoons heavy cream
Instructions
- Heat the oven to 425℉. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flours, baking powder and salt.
- Rub the cubed butter into the flour mixture with your fingers and a fork until it resembles a coarse meal.
- Gently fold in the zest and cranberries.
- In a small bowl, whisk together the honey, the egg and 5 tablespoons of the cream.
- Add to the flour mixture and gently mix with your hands until the dough just comes together. (If the dough seems dry, add an extra tablespoon of cream.)
- Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Using a round cutter, cut dough into 12 rounds.
- Place rounds on the prepared baking sheet and drizzle the 2 tablespoons of remaining heavy cream over the tops.
- Bake until scones are golden brown, about 12-15 minutes. Serve warm.
Nutrition
Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 145mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg