Cream Scones with Cranberries

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Who: Benld Adopt-A-Pet, Benld, IL
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Cream Scones with Cranberries


  • 2 C. all-purpose flour
  • 3 T. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. Salt
  • 1/2 C. Craisins or other dried fruit
  • 1-1/3 C. heavy cream
  • milk for brushing
  • Decorative or sparkling sugar


  • Preheat oven to 400 degrees and place rack in middle position.
  • Line a baking sheet with parchment paper or spray with cooking spray.
  • In a medium bowl, thoroughly whisk together flour, sugar, baking powder and salt.
  • Stir in the fruit until evenly distributed.
  • Make a well in the center of the dry ingredients and pour in the cream.
  • Stir until everything is moistened and a soft dough is formed.
  • Scrape the dough onto a lightly floured counter and knead a few times, shaping it into a fat log about 8 inches long.
  • Cut in two, then gently shape each half into a smooth disk about 1 inch thick.
  • With a sharp knife, cut each disk into 4 pieces.
  • Arrange the 8 scones on the baking sheet, leaving as much room as possible between them.
  • Brush with milk, then sprinkle with sugar.
  • Bake for 7 minutes, then reduce heat to 350 degrees and bake 15 minutes longer.
  • Let cool on wire rack, then serve.