I’m on a scones kick right now. Just like my brownie obsession a few weeks ago, scones have now taken top priority in my house (with my kids coming in at a close 2nd, and drinking an entire cup of coffee before everyone wakes up at a distant 3rd). I adapted this recipe from Karen DeMasco’s The Craft Of Baking. Her’s was a cream scone base studded with chocolate chips. I decided to go with cranberries instead because I needed to do something with my frozen cranberries. It was a nice choice, if I do say so myself. Each bite had a burst of cranberry tang, which was then mildly softened by the sweetness of the sugar and the cream. Here are a few things I learned while making these scrumptious cranberry cream scones:
- Like pie pastry, all ingredients must be cold. This will make for a flakier texture.
- The mixing process is simple– mix the dry ingredients together, then mix in the add-ins (fruit, chocolate chips, nuts, etc.), finally mix in the wet ingredients until just combined. Don’t overwork the dough or the scones will be tough.
- I highly recommend using an instant-read thermometer to determine doneness. Most recipes say that the scones are ready when they appear golden brown, however, this can be deceiving. My first batch were practically raw on the inside while golden brown on the outside. Sure I still ate them all, but they are much better when cooked a little longer. The scones are ready when they have an internal temperature of 200 degrees F.
- Scones are best eaten fresh out of the oven, but you can make the dough ahead of time, shape it, and then freeze it for up to 2 weeks. When ready to bake just add an extra 5 minutes of baking time.
Let’s do it! Using a standing mixer fitted with a paddle attachment mix the very cold dry ingredients (flour, baking powder, and salt) with very cold butter pieces until it resembles coarse crumbs.
Mix in a cup of frozen cranberries.
Finally, mix in the wet ingredients (cream, lemon extract, and an egg).
Mix until it just comes together.
Pat the dough into a 7-inch circle on a lightly floured baking sheet, and then place the entire thing in the freezer for 30 minutes.
Once chilled, cut into 8 slices and then gently pull the slices apart. Brush cream on top and sprinkle with sugar.
Bake in a 425 degree F. oven for 25 to 35 minutes, or until golden brown, or (better yet!) until the internal temperature reaches 200 degrees F.
Cool on a wire rack for 15 minutes, and then serve while still warm.
- 1 and ¾ cups (219 g) All-Purpose Flour, plus more for rolling
- 1 TBS plus ½ tsp. (15 g) Baking Powder
- ¼ cup plus 2 TBS (74 g) Sugar
- ½ tsp. (3 g) Salt
- 6 TBS ( ¾ stick or 85 g) Unsalted Butter, cut into small pieces
- 1 cup (105 g) Frozen Cranberries
- 1 Large Egg
- 1 tsp. Lemon Extract
- ¾ cup plus 2 TBS Heavy Cream
- 1 TBS Demerara Sugar
- Lightly flour a baking sheet and set aside. In a bowl connected to a standing mixer fitted with a paddle attachment, mix together the flour, baking powder, sugar, and salt. Add the pieces of butter, and place the bowl in the freezer for 15 minutes. Once chilled, beat the mixture on low speed until it resembles coarse crumbs (about 3 minutes).
- Mix in the cranberries.
- In a liquid measuring cup, whisk together ¾ cup heavy cream, the egg, and lemon extract. Pour this wet mixture into the butter mixture and beat on low speed until the dough just begins to come together. Knead the dough with your hands to incorporate any flour left at the bottom of the bowl. Place the dough on the baking sheet and pat out to a 7-inch circle that is about ¾ inch thick. Cover with plastic wrap and place in the freezer for 30 minutes.
- Preheat the oven to 425 degrees F.
- Using a sharp knife cut the cold dough like a pizza into 8 slices. Carefully space these slices out on the baking sheet. Brush each slice with the remaining 2 tablespoons of heavy cream and sprinkle each with Demerara sugar.
- Bake the scones anywhere between 25 to 35 minutes, or until golden brown. To be absolutely sure they are completely cooked through use an instant read thermometer. The scones are ready when their internal temperature is at 200 degrees F.
- Cool on a wire rack for 15 minutes. Enjoy while still warm.
- Large baking sheet
- Standing mixer fitted with a paddle attachment
- Liquid measuring cup
- Instant-read thermometer
