Cranberry-Spice Scones

Cranberry-Spice Scones

Enjoy the rich taste of autumn’s flavors with these tasty Cranberry-Spice Scones.

Cranberry-Spice Scones
Yield: 10 servings
  • 2 cups whole-wheat pastry flour*
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • ⅛ teaspoon ground black pepper
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ⅓ cup dried cranberries
  • ¾ cup cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • Garnish: granulated sugar
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, salt, allspice, and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cranberries, stirring to combine.
  4. In a small bowl, combine cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 10 scones from dough. Place scones 2 inches apart on prepared baking sheet.
  6. Garnish tops of scones with additional sugar, if desired.
  7. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
*We used Bob’s Red Mill Whole Wheat Pastry Flour.

Maple Cream
  • 1 cup cold heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • 2½ tablespoons maple syrup, divided
  1. In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until soft peaks form. Add 2 tablespoons maple syrup, beating until stiff peaks form.
  2. Use immediately, or cover and refrigerate until needed, up to 2 hours.
  3. Before serving, drizzle cream with remaining ½ tablespoon maple syrup.

From TeaTime September/October 2017



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