Quarantine Cooking #3!

This week I will be sharing my mom's recipe for her amazing cranberry scones.

Ingredients

2 cups of all purpose flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons chilled unsalted butter cut into 1/4" cubes

1/2 craisins dried cranberries

1 cup heavy cream

Directions

1. Position your oven rack to the middle and preheat your oven to 425 degrees.

2. Pulse the flour, baking powder, sugar, and salt in a food processor 6 times.

3. Distribute the butter over the flour. Cover the food processor and pulse 12 times (1 second each).

4. Add the dried cranberries and pulse once.

5. Transfer the dough to a large bowl. Stir in the heavy cream until dough forms (30 seconds).

6. Transfer the dough to a cutting board and knead by hand until it comes together (5-10 seconds).

7. Place the dough in a round cake pan (8 or 9 inches) to shape, and then cut into 8 wedges, Sprinkle the wedges with sugar.

8. Bake on an ungreased baking sheet for 12-15 minutes.

9. Cool for at least 10 minutes. Enjoy!

Note: unbaked scones can be stored for later in a ziploc bag in the freezer. Just let them soften for 15-20 minutes before baking.