Cranberry Cream Scones

🧂 Ingredients

• 1 ¾ cups whole wheat pastry flour or spelt flour

  or a mix
• 2 ½ teaspoons baking powder
• ¼ teaspoon fine salt
• 8 tablespoons very cold unsalted butter

  cut into ½-inch cubes
• 2 teaspoons finely grated lemon zest
• 1 cup cranberries

  halved (or 1 cup bluerries)
• ¼ cup maple syrup
• 1 large egg
• 7 to 8 tablespoons heavy cream

Instructions

• 1 Heat the oven to 425℉. Line a baking sheet with parchment paper.
• 2 In a large bowl, whisk together the flours, baking powder and salt.
• 3 Rub the cubed butter into the flour mixture with your fingers and a fork until
  it resembles a coarse meal.
• 4 Gently fold in the zest and cranberries.
• 5 In a small bowl, whisk together the honey, the egg and 5 tablespoons of the
  cream.
• 6 Add to the flour mixture and gently mix with your hands until the dough just
  comes together. (If the dough seems dry, add an extra tablespoon of cream.)
• 7 Turn the dough out onto a lightly floured work surface. Pat the dough into a
  6-inch round about 1-inch thick. Using a round cutter, cut dough into 12 rounds.
• 8 Place rounds on the prepared baking sheet and drizzle the 2 tablespoons of
  remaining heavy cream over the tops.
• 9 Bake until scones are golden brown, about 12-15 minutes. Serve warm.

Nutrition Info