I really enjoy fresh cranberries, but they’re tough to find outside of the holiday season. I will often buy a bag or two for the freezer when they’re available. These scones are a refreshing treat—and especially tasty with a hot cup of tea.
2 ½ c. flour
½ c. sugar
2 t. baking powder
½ t. salt
½ t. ground cloves (or the zest of one lemon)
¼ c. cold butter, grated
1 c. whipping cream
¾ c. fresh cranberries, coarsely chopped
2 t. milk
2 T. sugar
Combine first 5 ingredients.
Add butter, mixing until crumbly.
Add whipping cream and cranberries, stirring just until moistened.
Turn dough out onto lightly-floured surface; knead 5 or 6 times—basically until mixture holds together well and can be shaped into 8” circle.
Cut disc into 8 wedges and place on lightly-greased baking sheet. Prick wedges 3-4 times each with fork. Brush with milk and sprinkle with sugar.
Bake at 425 for 18-20 minutes, or until lightly browned.
These are especially good warm. They freeze well when wrapped tightly.