Cranberry Scones and Clotted Cream

A Little Taste of Heaven

Who: Havana Church of Christ
Cost: $16 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 134
Send checks to: Havana Church of Christ, Cookbook, 350 S. Broadway, Havana, IL 62655 or call 309-363-9001.

Cranberry Scones and Clotted Cream

Course Breads and Rolls, Dessert


  • 2 c. flour
  • 2 t. baking powder
  • 1 stick butter not margarine
  • 1 c. dried cranberries currents or blueberries
  • 1 T. sugar
  • 1/2 t. Salt
  • 1/2 c. heavy whipping cream
  • Coarse sugar to garnish

Clotted Cream:

  • 1 c. whipping cream
  • 4 oz. Cream cheese softened
  • 1/2 c. powdered sugar


  • Preheat oven to 425 degrees.
  • Grease a cookie sheet or use parchment paper.
  • Combine dry ingredients in a large mixing bowl.
  • Work the butter into dry ingredients using a pastry blender until butter is the size of small peas. The food processor also works well for this.
  • Add remaining ingredients, mixing until they are just moistened.
  • Turn the dough onto a lightly floured surface and gather into a ball.
  • Pat into a circle 3/4 inch thick; cut into 8 wedges. Place on cookie sheet.
  • Sprinkle with sugar.
  • Bake 12 minutes or until golden brown.
  • For clotted cream, beat together all ingredients until well blended and refrigerate until ready to use. Serve with scones.