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Rosalie Fiorino Harpole's Best Ever Scones

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Ingredients
  All purpose flour 2 Cup (32 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Tablespoon
  Regular salt 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), cubed (butter should be cold and hard)
  Heavy cream 1 Cup (16 tbs)
  Dried cranberries 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs) (for the almond glaze)
  Whole milk 3 Tablespoon (Leveled) (for the almond glaze)
  Almond extract 1⁄2 Teaspoon (for the almond glaze)
Directions

GETTING READY
1. Preheat oven to 450° F.

MAKING
2. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
3. Add 3/4 cup plus 2 Tbsp. cream, stirring just until dry ingredients are moistened.
4. Add dried cranberries to the mixing bowl and mix all the ingredients well.
5. Turn dough on a board and gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
6. Bake at 450° F for 12 to 14 minutes or until golden, dry and risen.

SERVING
7. Drizzle the almond glaze on top of each scone.
8. Serve with a hot cup of coffee or tea.

TIPS
You can use variations of dried cranberries, pistachio nuts , apricot with crystallized ginger, dried cherries or chocolate.

Things You Will Need
Baking sheet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Scone
Restriction: 
Vegetarian
Ingredient: 
Flour
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
8

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